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Proof and Bake
Place rolled croissants 1 1/2 inches apart on parchment-lined baking sheets and curve into the shape of croissants. Proof for 1 1/2 to 2 hours in a plastic bag as Sarabeth does, or in a turned-off oven with a pan of steaming water as shown below. When done, the croissants should look puffy but they will not double in size. Lightly brush with egg wash and bake until golden brown.