Welbilt ABM4100T - Manual (Page 41)

Remove dough from refrigerator and place on tightly floured surface.
Fold dough in half and roll into a 1/4 inch rectangle. Repeat folding
process two more times.
Place dough on greased baking sheet, cover with cloth and return to
refrigerator for two more hours. Remove dough from refrigerator and
place on a lightly floured surface. Roll into a 1/8-inch thick rectangle.
Square off edges.
Cut dough In half lengthwise. Cut strips on an angle to form triangles.
Brush lightly with egg wash.
Roll triangles up from broad end to the point. Form into crescents and
place on lightly greased baking sheets, Cover with clean cloth and let
rise n draft-free spot until doubled in size approximately one hour.
Bake in 350°F preheated oven approximately 20 minutes or until
golden.
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP, RESET. Press START and add additional water, a tablespoon at a
time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 tablespoons additional water.
3 Cup Flour Capacity: No more than 3 tablespoons additional water.
4 Cup Flour Capacity: No more than 3 tablespoons additional water