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1
Preheat oven at 425.
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2
In a large deep bowl dissolve the yeast in 3 cups of water and let stand for about 10 minutes in a warm place.
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3
In the bowl with the dissolved yeast stir in the flour, oil, salt, and vinegar; mix well with your hands.
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4
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.
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5
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.
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6
Take each piece of dough and roll on a floured surface, rolling out to a size of a medium pizza.
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7
Cut out triangles and roll each triangle into a croissant.
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8
Place the croissants on a baking sheet sprayed with non-stick cooking spray.
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9
Dissolve 1 teaspoon of salt in 3 tablespoons of water.
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10
Brush each croissant with the water mixture.
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11
Sprinkle the croissants with a bit of salt and top with sesame seeds.
