These look like croissant but they are really just like dinner rolls. It's a rapid rise yeast dough with butter and baking powder added. They are better right after baking. They tend to dry out quickly after a day or two -- but they do not become crispy kind of dry; they dry from the inside out, still tender, but the crumbs are more saw-dust like. They are ok for a breakfast sandwich!
Obviously I need to practice rolling out dough into a square shape...these are in all very inconsistent sizes!!