Ingredients
1/4 ounce instant dry yeast
3 cups water
7 cups flour
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon white vinegar
1 teaspoon salt
3 tablespoons water
salt
sesame seeds
1 stick Earth Balance Margarine
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Preheat oven at 425. In a large deep bowl dissolve the yeast in 3 cups of water and let stand for about 10 minutes in a warm place. In the bowl with the dissolved yeast stir in the flour, oil, salt, and vinegar; mix well with your hands. Knead at least 15 minutes by hand until the dough is very soft and shiny. Put the dough in a bowl, cover with a kitchen towel, and let rise 1 to 1 1/2 hours. It should double in size. You can speed up the process by putting the bowl on top of a warm stove - I set my oven at 200, sit the bowl of dough on the stove and the dough is done within 45 minutes. Punch a hole in the middle of the dough with your fist and knead the dough on a lightly floured surface for a few minutes, roll into a log and divide dough into equal 4 to 6 pieces. Roll each piece into a ball and cover with plastic wrap. Take each piece of dough and roll on a floured surface, rolling out to a size of a medium pizza. Cut out triangles and roll each triangle into a croissant. Place the croissants on a baking sheet sprayed with non-stick cooking spray. Dissolve 1 teaspoon of salt in 3 tablespoons of water. Brush each croissant with the water mixture. Sprinkle the croissants with a bit of salt and top with sesame seeds.
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