Measure out the other ingredients. Heat the milk until tepid (either in a microwave or saucepan), and dissolve in the salt and remaining sugar. Place the flour in a large bowl. Add the oil and the milk mixture to the flour.
Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated. Turn the dough out onto a floured surface.
Knead the dough eight to ten times only. It would be helpful to watch the Julia Child video on youtube to see how she does it, but you sort of have to punch the dough down the first few times until it stops sticking to your hands. Then you can just knead it normally.
Place the dough in another bowl, snip the top with some kitchen shears to allow for faster rising, and either place the bowl in a plastic bag or cover it with plastic wrap. I chose to do the latter.
Leave the bowl at approximately 75 degrees for an hour and a half, or until the dough has doubled in size.
After the dough has doubled in size, punch it down into a flat circle, wrap it in wax paper, and chill it for another 30 minutes.
Beat the stick of butter with a rolling pin until it is malleable, then finish flattening it with the heel of your hand until it is completely lump-free.
Press your dough into an approximate 9″ diameter circle, then form the butter into a 5″ square and place it on the top of your dough in the center (I used a pastry scraper to transfer the butter, but you can use a knife and spread it). Now gently flip the dough edges over the butter and seal in the butter by pinching the dough.
Flour your rolling pin and both sides of your dough, place it on your board or counter with the seal side up and start gently rolling back and forth from the center towards the edges to form a rectangle of about 15″ long and 5″ wide. It doesn’t have to be exact, but try to keep it as straight as possible. If there are butter bits that poke through, just pinch the dough over that spot to re-seal it.
Fold the top flap over it the same way like you are folding a letter. This is one of four “turns” that you will do.
After the 2 hour chill, remove the dough from the fridge and place onto a lightly floured surface. This time roll it into a 20″ by 5″ rectangle. Try to keep the edges as straight as possible.
Cut the dough in half across the middle and chill one half.
Roll the remaining half of the dough into a 12″ by 5″ rectangle and cut it in thirds. Chill two of the thirds.
Take one of the thirds and roll it into a 5 1/2″ square and cut it on the bias.
Roll the triangle out to extend to about 7″ long and shape it as much as you can into an isosceles triangle (two sides equal in length). Now starting at the base, roll up the dough towards the tip of the triangle, then bend it into a crescent moon form, and place it on a buttered 12″ by 14″ baking sheet (not too close to each other) with the tip of the triangle on the bottom so that it will not unwrap during baking. Form the rest of the dough the same way into a total of 12 croissants, and let it rest for an hour covered with plastic wrap.
Preheat the oven to 475 degrees F. Paint the risen croissants with egg wash (one egg mixed with 1/2 tsp water). Then bake for 10 to 15 minutes until golden brown!