Impossible to Roll Croissant Dough I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night.  The dough was impossibly hard and I probably spent around an hour literally banging on the dough with a rolling pin before it would be ready to fold again.

Is there an ideal temperature that the fridge should be at? Or maybe am I supposed to let the dough warm up before rolling it out again?  Or is there something else I'm missing?
Let the dough warm back up. You put it in the fridge to firm up and develop glutens between folding in more butter, but once you are done, you make your croissants right then and there or if refrigerating your pastry dough, you need to bring it back up to workable temp.

I use a cooling rack for this, well I use it for anything I need to cool or thaw, it helps prevent the heat or cold from being stored in the surface its sitting on and lets more air move around it which speeds up cooling and thawing.