Using a stand mixer with a dough hook, combine flour, milk, yeast, salt, vegetable oil, and sugar. Mix dough on low for 3 minutes. If you do not have a stand mixer, mix the ingredients together with a spoon until they begin to thicken, then kneed it with your hands. The dough is ready when it no longer is so sticky that it clings to you fingers or the dough hook. Dough should be tacky, but easy to detach and roll into a ball.
Grease a large bowl with butter, then place the croissant dough ball inside. Cover bowl with plastic wrap and allow dough to rise for 1-2 hours in a warm environment. Tip: I ran my dryer on low heat for 20 minutes, turned it off, then placed the bowl inside with the door closed.
While dough rises, cut each stick of cold butter lengthwise into 3 pieces. Place butter slices in a Ziploc bag (quart sized), arranging them in as close to a flat layer as possible. Using a rolling pin, roll and press the butter so that the edges fuse together and the butter reaches the edges of the bag. This will create a solid 8x8 square of butter. Cut butter out of Ziploc bag, then wrap the butter square in plastic wrap. Place butter back in the refrigerator until dough is ready.
Once dough has risen, the next step is to "laminate" the dough, which is a special technique of folding the cold butter within the croissant dough. Please see > THIS VIDEO < for the best technique on how to do this (trust me, it's much easier to watch than me trying to type it out). Instructions start at the 2:11 minute mark.
Once dough has been laminated, refrigerate it overnight.
Dough must remain cold while working (to prevent butter within from melting), so before beginning, divide the dough in half. Keep one half to work with and place the other half in the refrigerator so that it remains cold until ready to be used.
Generously flour your work space. Place dough down and roll into a 7 x 20" rectangle, using more flour to prevent sticking as necessary. Cut triangles within the dough, making the small point about 1/4 inch wide and the wide end about 4-5 inches wide. Once cut, roll croissants starting from the wide base toward the small point. Place croissants on the baking sheet 2 inches apart. If desired, curl the ends of the croissant for a more decorative look. Remove the other half of the dough from the refrigerator and repeat the same steps.
Prepare egg wash by whisking together egg and cream. Using a pastry brush, coat croissants generously with egg wash.
Allow croissants to rise for another 1-3 hours at room temperature. Dough will puff slightly and should wiggle if baking dish is lightly shaken.
Preheat oven to 375 degrees F. Bake croissants for 25-35 minutes or until tops are golden brown.
For the Honey Butter Drizzle
In a microwave safe bowl, heat butter until melted, about 45 seconds. Whisk in honey and powdered sugar. If honey will not fully dissolve, heat sauce for another 20 seconds.
Putting it All Together
Serve croissants warm with honey butter drizzled on top or as a dipping sauce on the side.