Croissant dough and Puff Pastry

I have this almost perfect puff pastry recipe.

* 1 1/2 cups flour
* 1 cup butter
* 1 pinch of salt
* 1/2 cup water

Very basic. I just learned that in order to make croissants and danish pastry, yeast is involved. I searched the net for hours and I didnt find a proper croissant dough recipe that will yield not so many croissants. 

Can I just add yeast to my current puff pastry recipe? How much? How about the proofing? Should it all be the same as puff pastry? you know, the 6-12 hours in the ref.

Thanks in advance!