Hi Nancy, great question! I would hesitate to add an autolyse to this type of recipe because mixing and kneading is often a little more involved and lengthy, and an autolyse might make it more difficult to incorporate the eggs and butter later in the process. However, an autolyse can be very helpful when making croissant dough. When incorporating an autolyse into a croissant recipe all the ingredients except the salt and yeast (when using instant dry yeast reserve a small amount of water as well) are blended and then the dough is allowed to rest for 30 minutes. After the rest, the remaining ingredients are added and kneading can begin. When adding an autolyse the necessary kneading time should be less and the extensibility of the dough improved. This can lead to easier rolling and laminating and larger croissant volume. Barb

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