Whatever you do, don't try letting the dough rise in what you *think* is a barely warm oven after you've added the butter. I tried this after the croissants were shaped, and ended up with unrisen dough in little pools of butter.
On the plus side, they were delicious...even flat. I baked them even though they looked done for. And they appeared to suck up the melted butter during baking.
The next batch was much better, but didn't rise a whole lot either. After the first batch, but it was fairly cool in my kitchen, and I was understandably a little gun-shy about trying to speed up the rise!
Regardless, they were flaky, flavorful, and wonderful.
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Whatever you do, don't try letting the dough rise in what you *think* is a barely warm oven...