Dissolve yeast in water.
Combine all ingredients except onions and knead to a soft dough.
Set aside for 45–55 minutes until the dough rises double in bulk.
Divide dough into three parts.
Working with one part, roll out to a 15-inch circle.
Brush with oil, sprinkle with one third of the onions.
Cut into triangles. Roll up each triangle, wide end first. Repeat with remaining dough.
Place onto lined cookie sheet. Brush with egg. Bake at 350 degrees Fahrenheit for 35–40 minutes.
For mini croissants, cut dough to a 10-inch circle.
Optional: Onions can be sauteed in oil.
Styling and Photography by Faigy Feldman