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    Home > Vegan Bread Recipes

    All-Whole-Wheat Crescent Rolls

    Posted: Nov 15, 2013 ยท Updated: Apr 27, 2022

    Jump to Recipe

    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.

    Whole wheat crescent roll cross section on white plate.

    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
    Photo of whole wheat crescent rolls in plate with napkin.

    Vegan Whole-Wheat Crescent Rolls

    These vegan all-whole-wheat crescent rolls are soft and fluffy on the inside, and crusty and golden on the outside.
    4.75 from 8 votes
    Print Recipe Review Recipe
    Course: Bread
    Cuisine: Wholegrain
    Diet: Vegan, Vegetarian
    Keyword: Whole wheat crescent rolls
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Servings: 16 rolls
    Calories: 146kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 2 ยผ teaspoon or 1 package active dry yeast
    • 3-4 cups whole wheat flour
    • 2 tablespoon vital wheat gluten (if youโ€™re not using this, replace 1 cup of the whole wheat flour with bread flour)
    • ยผ cup warm water
    • 1 ยผ cup nondairy milk
    • 2 tablespoon vegetable oil
    • 1 tablespoon turbinado sugar
    • 1 teaspoon sea salt
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    Instructions

    • Place the yeast and water in a large bowl or the bowl of a stand mixer and let the yeast โ€œflower,โ€ 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 youโ€™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 youโ€™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 theyโ€™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.

    Nutrition

    Serving: 1roll | Calories: 146kcal | Carbohydrates: 24.4g | Protein: 6.2g | Fat: 2.7g | Fiber: 3.8g | Sugar: 1.6g | Calcium: 10mg | Iron: 0.2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Drian

      March 27, 2021 at 10:51 pm

      5 stars
      This is a great recipe! Ee only cook for two. can you freeze half the dough before rising as rolls? Or should we freeze half the rolls after they are baked? What is the best option? Any tips are appreciated!

      Reply
      • Vaishali

        March 28, 2021 at 1:57 am

        I would freeze half the rolls after baking!

        Reply
    2. Loes

      September 30, 2020 at 10:38 am

      Hi, is there anyway to make these without oil? Thanks in advance!

      Reply
    3. Jim

      July 15, 2016 at 12:12 am

      Can I make this recipe only using the whole wheat flour? I can't get the wheat gluten, and I don't want to use the bread flour or white flour

      Reply
      • Vaishali

        July 15, 2016 at 12:03 pm

        It will be a rather dense roll with all whole wheat.

        Reply
    4. AM

      February 27, 2016 at 11:57 am

      These look amazing. Do you think I could prep the dough a day in advance and leave in the fridge until the next morning?

      Reply
      • Vaishali

        February 27, 2016 at 12:23 pm

        Yes, put it in after the first rise, then thaw completely, shape and let the rolls rise.

        Reply
    5. Nelly

      July 24, 2015 at 10:45 pm

      Hi! I can't believe I found a recipe for not only whole wheat crescent rolls, but vegan ones at that! My kids love crescent rolls. Can't wait to make them, thank you! One question though please, you don't need to add sugar to the yeast and water to proof it? I find that if I don't, it never foams! Thank you!

      Reply
      • Vaishali Honawar

        July 24, 2015 at 11:01 pm

        Hi Nelly, you don't need the sugar, but if it helps in the climate you are in, you can add 1 tsp and mix with the yeast.

        Reply
    6. smita joshi

      December 24, 2014 at 12:17 am

      5 stars
      Hi Vaishali,

      Its Christmas time there and you all must be having a wonderful time.
      Just wanted to know why do my rolls dont brown the way yours do. They taste good though.

      Reply
      • Vaishali Honawar

        December 29, 2014 at 11:08 am

        Hi Smita, you can try spraying on or brushing on a little oil on the tops of the rolls which would help them brown. The flour you are using might also be lighter in color.

        Reply
        • smita

          January 05, 2015 at 10:10 pm

          5 stars
          Thanks dear for your prompt reply. Yes I will try that, as was not well. A very Happy New Year 2015 to you and your lovely family. A Happy journey together. Will try and let u know. My family loves these crescent rolls. God Bless You dear.

          Reply
    7. smita

      December 13, 2014 at 11:25 pm

      Hi Vaishali,

      Just wanted to know if we get wheat gluten in Mumbai. Hows your little boy Jay.

      Reply
      • Vaishali Honawar

        December 14, 2014 at 9:22 pm

        Hi Smita, not sure, but maybe another reader in Mumbai might know? Jay is doing well, and is keeping us on our toes! ๐Ÿ™‚

        Reply
    8. smita joshi

      October 29, 2014 at 11:39 pm

      4 stars
      Hi Vaishali,

      They look so tempting. Want to make them right away.
      We dont usually get different bread flour in mumbai. so can you please tell me the substitute.
      Thanks

      smita

      Reply
      • Vaishali Honawar

        November 10, 2014 at 5:10 pm

        Hi Smita, just use all-purpose flour, it should work just fine.

        Reply
        • smita joshi

          November 27, 2014 at 3:38 am

          5 stars
          Thanks vaishali for your prompt reply. Now Just make these so often, everyone loves it at home.
          Very soon going to try out out tikka pot pie recipe.
          God Bless You.

          Reply
    9. VK

      November 19, 2013 at 8:39 pm

      Hi Vaishali - I do not have a stand mixer. I normally use my food processor to make chapathi atta. Do you recommend using a food processor for this or kneading it by hand. Thanks for your response

      Reply
      • Vaishali

        November 19, 2013 at 8:47 pm

        Hi VK, you can knead in the food processor, but there is a chance the processor would heat up too much if you let it go for several minutes. I'd recommend letting it run in the food processor for a couple of minutes till it comes together, then kneading the rest by hand.

        Reply
    10. mary

      November 17, 2013 at 11:11 pm

      These look soooo delicious! I can't wait to try this recipe...maybe make a sandwich with daiya cheddar and tofurkey.

      Reply
      • Vaishali

        November 19, 2013 at 8:53 pm

        Mary, that sounds delish!

        Reply
    11. Joanne T Ferguson

      November 16, 2013 at 2:09 am

      G'day and these looks wonderful, true!
      I have never added wheat gluten to a recipe and wonder how I would go substituting with the bread flour?
      Cheers! Joanne

      Reply
      • Vaishali

        November 16, 2013 at 4:09 am

        Hi Joanne, just add the bread flour along with the whole-wheat flour.

        Reply
        • Joanne T Ferguson

          November 16, 2013 at 4:53 am

          G'day! Thank you! These are now on my list to do! Thank you!

          Reply
    12. April

      November 16, 2013 at 5:09 am

      How can I subscribe through email? Thanks!

      Reply
      • Vaishali

        November 16, 2013 at 6:30 am

        Hi April, I just added the email subscription form in the right sidebar-- you can't miss it! If you have any trouble signing up let me know and I can go ahead and add your email. Best.

        Reply
    13. Anonymous

      November 16, 2013 at 1:58 am

      These rolls look very fluffy and delicious. Nice pics. will have to try them.

      Reply
    14. Gayathri Ramanan

      November 15, 2013 at 8:46 pm

      never knew that we can make crescent roll with wheat flour.....looks so good and tempting...nice clicks

      Reply
    15. Vimitha Anand

      November 15, 2013 at 8:44 pm

      Soft and airy rolls. have to give it a try.

      Reply
    16. Manasi

      November 15, 2013 at 8:41 pm

      these look so very very good! The first picture is so tempting, i want to grab that piece and stuff it in my mouth. The rolls looks light and airy, perfect texture. I sometimes get dense bread, would that be because of inadequate kneading?

      Reply
      • Vaishali

        November 15, 2013 at 8:43 pm

        Hi Manasi, kneading per recipe directions is certainly helpful because kneading helps build the gluten and therefore the structure of the bread. Are you experiencing the problem when you bake with whole wheat only, or with white-flour breads too? Using sourdough or wheat gluten if you are baking a wholegrain bread helps, since whole wheat flour -- and other non-wheat flours-- do not have enough gluten to create a strong structure. on All-Whole-Wheat Crescent Rolls

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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