Ingredients:
Instructions:
Press the butter into a 10x8-inch rectangle on wax paper, then chill. Combine the yeast, 1 tablespoon of sugar and water in a 2-cup liquid measuring cup and let stand for 5 minutes. Heat the milk to between 105° and 115°. Combine the yeast mixture, warm milk, the remaining 2 tablespoons of sugar, 2 cups of flour, vegetable oil, salt and eggs in a large mixing bowl. Beat the mixture at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, roughly 10 minutes. Place in a well-greased bowl and turn to grease the top. Cover and let rise in a warm place free from drafts for 1 hour or until doubled in bulk. Punch the dough down, then cover with plastic wrap and chill for 1 hour. Punch the dough down, then turn out onto a floured surface and roll into a 10x24-inch rectangle. Place the chilled butter rectangle in the center and carefullly fold the dough over the butter. Pinch the edges to seal. Roll the dough into an 10x18-inch rectangle, then fold into thirds, beginning with the short side. Cover and chill for 1 hour. Repeat the rolling and folding procedure twice, chilling the dough for 30 minutes each time. Wrap in aluminum foil and chill for 8 hours. Divide the dough into 4 equal portions. Roll 1 portion into a 12-inch circle on a lightly floured surface and cut into 6 wedges. Roll up each wedges tightly, beginning at the wide end. Place point side down on greased baking sheets, gently curving the rolls into crescent shapes. Cover and let rise in a warm place free from drafts for 30 minutes or until doubled in bulk. Bake at 425° for 8 minutes or until lightly golden. Cool slightly on the baking sheet, then transfer to a wire rack to cool. Repeat with the remaining 3 portions.
To make chocolate filled croissants: Place 2 or 3 tiny rectangles of milk chocolate on the wide end of each croissant dough wedge and roll inside each wedge.