Place cling wrap on work surface. Place butter on top and cover with another sheet of cling wrap. flatten butter with hands then roll into a rectangle of about 8x10 and place in fridge to chill.
Sprinkle dough with flour and punch out air pockets with knuckles. place onto floured work surface dust with flour and roll out to large rectangle and keep moving dough around in the flour so it doesn't stick placing more flour on work surface if needed.
Unwrap chilled butter and place onto dough. Fold dough around butter to enclose completely. Roll dough into another long rectangle. fold dough into thirds brushing off excess flour, wrap in cling film, place in fridge for 25-30 min.
Flour surface. Unwrap dough, place on work surface, dust and roll out into another long rectangle. Fold, brush, wrap and refrigerate for another 30 mins, then repeat this step one more time and refrigerate overnight.
Cut unwrapped dough in half. Dust and roll into rectangle until dough is .25" in thickness. Trim edges and cut into triangles then roll tightly. Place rolled croissants on a cookie sheet and cover to allow them to rise double in size.