After the dough has chilled overnight, cut it in half and place one half on a lightly floured surface and the second half back in the fridge.
Roll the first half out to 14"x6".
Using a pizza cutter or round pastry cutter, trim the edges off of all sides.
Cut out 4-5 triangles (use a ruler to get straight lines).
At the bottom of each triangle, cut a ½" notch.
Roll each triangle up, ensuring the tip holds underneath the croissant. If it won't stay, use a bit of water to help it stick.
Place the shaped croissants on a parchment lined baking sheet, cover loosely with plastic wrap, and place in the fridge to chill one last time for 30 minutes.
Repeat this process with the second half of the dough, as well as the dough scraps.
Take the chilled croissants out of the fridge and let rise for about 1 hour.
Towards the end of the proof time, preheat the oven to 425 degrees F.
When the croissants are done rising, brush them with an egg wash and bake for 10 minutes.
Turn the oven down to 350 degrees F and continue baking for another 5-8 minutes.
Allow them to cool for a few minutes and enjoy!