In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually mix in warm milk and melted butter until a shaggy dough forms. Let it rest for 30 minutes.

On a floured surface, knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise in a warm spot for 1 hour or until doubled in size.

Gently punch down the risen dough and roll it into a rectangle about ? inch thick.

Place cold butter between two sheets of parchment paper and pound it with a rolling pin until it?s flat. Lay this butter layer on two-thirds of your rolled-out dough.

Fold the unbuttered third over the buttered section, then fold the remaining third on top like a letter. Chill in the fridge for 30 minutes.

Roll out the dough again to a rectangle, then fold it into thirds once more. Repeat this process two more times, chilling between each fold.

Cut the laminated dough into triangles and roll them up from the wide end to create classic croissant shapes. Place them on a lined baking sheet with space in between.

Let your formed croissants rise in a warm area for about 1 hour until puffy and nearly doubled in size.

Preheat your oven to 375?F (190?C). Bake your croissant bread for 20-25 minutes or until golden brown and crispy on top.