Croissants with sesame seeds (kifli)

In a large, deep mixing bowl pour in lukewarm milk.
Stir in the sugar, 2 tablespoons of flour, and the yeast.
Let stand for ten minutes.
Add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour.
Stir with a wooden spoon until the mixture is well incorporated, you may need to get your hands in there towards the end, and then bring the dough to a lightly floured surface.
Knead the dough for 10 minutes.
Put the dough in a large bowl, cover it, and let it stand for one hour.
Preheat oven at 375.
Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out.
Form the dough into a log and cut it into 5 or 6 equal pieces.
Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.
With a knife, cut the rolled out dough into 8 equal slices.
Beginning at the widest point of the slice start rolling it towards the narrowest point.
Place the croissants on a lightly greased baking sheet.
Continue to do this with the rest of the dough.
In a small mixing bowl, whisk the 4 egg yolks.
Brush each croissant with the egg yolk.
Top each croissant with sesame seeds.
ut 4 or 5 small pieces of margarine throughout the baking sheet.
Bake for 15 to 20 minutes, or until golden brown.
Cover with a kitchen towel while they are cooling.
Serve immediately or store in an airtight container.