Pour the flour and salt into a large, deep bowl. Mix, mix, mix.
Pour the yeast into a small bowl and add the lukewarm milk and sugar. Mix, mix, mix until the yeast dissolves
Gently mix the butter into the flour mixture until it is the size of peas.
Pour the yeast mixture into the flour mixture and gently stir until a dough is formed. Don’tstir too hard. Shape the dough into a square and cover with plastic wrap. Refrigerate for one hour.
Dust your work surface and a rolling pin with flour. Roll the dough into a rectangle. Fold the shorter sides into the middle. Fold the top and bottom like a pouch.
Flip the dough such that the seams are underneath. Repeat the rolling and folding 4-5 times. Wrap the dough and refrigerate overnight.
On a lightly floured surface, roll a out dough into a rectangle about 10 inches by 16 inches. Cut the dough into 10 triangles with a pizza cutter. Shape into croissants. Keep on a parchment paper and let the croissant rise for 3-4 hours.
Preheat the oven to 450 F. Egg wash the croissants
Bake the croissants for 7 minutes. Reduce temperature to 375 F and bake for 14 more minutes until golden brown