These croissants are especially good if you eat them when they are warm.
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 ½ 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.
Place the croissants on a baking sheet sprayed with non-stick cooking spray.
Brush each croissant with the water mixture.
Add small pieces of margarine on top of each croissant.
If you decide to store them, allow the croissants to completely cool on a cooling rack before wrapping them.
These croissants are especially good if you eat when they are warm.
Yields 40 to 50 croissants, depending on the size that you make them.