These vegan all-whole-wheat crescent rolls are soft and fluffy on the inside, and crusty and golden on the outside. Vegan, soy-free, nut-free recipe.
I love crescent rolls and I can never resist a chance to bake them up. I have had a regular version of vegan crescent rolls on this blog for a few years now and that's pretty much the recipe I've always followed.
But this time I wanted to try something different: I wanted to try healthy. Ergo, these Whole-Wheat Crescent Rolls.
One of the best things about crescent rolls is just how pretty they are-- and they become so with just a tad of work which suits me just fine.
When I set out to make whole-wheat crescent rolls, one of the challenges was to make them light and fluffy as crescent rolls should be-- not dense as wholegrain breads tend to be.
To get to that goal without adding any white flour I did two things: I used whole-wheat durum flour. You can also just use regular whole wheat flour or white whole wheat flour if you can't find durum flour.
I also added a couple of tablespoons of vital wheat gluten to improve the bread's structure and rise. If you do not have the vital wheat gluten, replace a cup of the flour with bread flour.
Take the time to make these vegan all whole wheat crescent rolls on the weekend and I promise your family -- and their health-- will love you for it. I know I will be making these again and again.
More vegan bread recipes
- Bolillos (crusty Mexican torta rolls)
- Vegan multigrain pull-apart rolls
- All whole wheat burger buns
- Vegan Cinnamon Rolls
Vegan Whole-Wheat Crescent Rolls
- 2 ¼ teaspoon or 1 package active dry yeast
- 3-4 cups whole wheat flour
- 2 tablespoon vital wheat gluten (if you’re not using this, replace 1 cup of the whole wheat flour with bread flour)
- ¼ cup warm water
- 1 ¼ cup nondairy milk
- 2 tablespoon vegetable oil
- 1 tablespoon turbinado sugar
- 1 teaspoon sea salt
- Place the yeast and water in a large bowl or the bowl of a stand mixer and let the yeast “flower,” about 10 minutes.
- Add the remaining ingredients to the bowl except the flour and vital wheat gluten, and mix by hand or on low speed if using a mixer for about a minute.
- Gradually add the vital what gluten, if using, and then the flour. Add the fourth cup slowly, a tablespoon at a time. How much flour is needed will depend a lot on the weather in your part of the world at the time you’re baking. A dryer climate means you will need less flour, a damp day with lots of humidity in the air will mean you will need more. At the end of 10 minutes of kneading you want a smooth, elastic ball of dough.
- Transfer the dough to an oiled bowl, turn over once to coat the top with oil, cover with plastic wrap, and place in a warm spot until the dough has doubled, around 2 hours.
- Now punch the dough down and divide into two equal parts. Shape each into a smooth ball and then roll each out to a diameter of about 10-12 inches.
- With a pizza cutter, cut eight wedges, as you would a pizza.
- Take one wedge, brush the top with a little oil, and then, using your fingers, roll from the broader edge toward the tip. Once you’ve formed the roll, tuck the ends downward to form the crescent.shape.
- Shape all 16 wedges into crescents, placing them at least an inch or two apart on a greased baking sheet.
- Brush the tops of the rolls with some oil or with a mixture of soymilk and oil, and allow them to stand, covered loosely with a napkin, until they’ve doubled in size, about 2 more hours.
- Bake the rolls in a preheated 425-degree oven about 15-20 minutes or until the rolls are golden-brown. Cool on a rack.