I dream of soft, fluffy vegan crescent rolls fresh from the oven that I can tear open with my fingers, watch as the smoke dissipates right before my eyes, slather with a dab of vegan butter and raspberry jelly, and then take a huge bite of…now doesn’t that sound like heaven?
And after making these vegan crescent rolls I definitely was in heaven. Because not only are they are easy to make and impossibly elegant to look at, they are, of course, 100 percent vegan.
As flaky as these rolls are, don’t mistake them for their richer French cousins, the incredibly delicious croissants, which contain far more fat and are more puff-pastry-like in the way they’re made. These are regular rolls that shaped like crescents and they are not just great for breakfast but great at just about any time of day.
Go ahead and try them next time you have some time on your hands. And if you make them the previous day, just pop them into an oven for a few minutes to freshen them up. This recipe makes 16 rolls and since it’s usually just Desi and I who get to eat them all, I keep them in the refrigerator for days in an airtight plastic bag.
Here’s the recipe for these delicious vegan crescent rolls. Enjoy, all!
Looking for more vegan bread recipes?
Vegan Biscuits
Vegan Onion Poppyseed Rolls
Easy Vegan Buttermilk Drop Biscuits
Sourdough Pretzels
Vegan Crescent Rolls Recipe
Vegan Crescent Rolls
Ingredients
- 3-4 cups all purpose flour
- 2 1/4 tsp active dry yeast (1 package)
- 1/4 cup warm water (not hot. You don't want to kill the yeast)
- 1 1/4 cup soymilk
- 5 tbsp vegetable oil
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Mix the yeast and water in a bowl and let stand for at least five minutes until the yeast is frothy and bubbly.
- Add the soymilk, oil, sugar and salt and mix by hand or on low speed in the stand mixer for no more than a minute.
- Add three cups of the all purpose flour and then add more gradually until you get a dough that's moist but not sticky.
- Knead for 10 minutes by hand or on medium-low speed on the stand mixer until the dough is smooth and elastic.
- 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 1 1/2 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. If the dough is too resistant, let it relax for a couple of minutes, then try again.
- 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, forming a crescent shape. 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 lightly 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 1 to 1 1/2 hours.
- Bake the rolls in a preheated 425-degree oven about 15-20 minutes or until the rolls are golden-brown.
- Serve fresh or preheat in the oven if serving leftover rolls.
- Enjoy!
Thank you so much for such an easy and fast recipe! Made these today after looking up a few vegan recipes and I have to admit, this will be my go-to from now on! They were so fluffy and soft! I made 16 like the recipe called but was stuffed after having only 4! Yey for leftovers!! Thank you!
Just wondering, is there a way to not use oil ?
Thanks
Thank you! I’m making them this weekend:-)
Side note – does anyone have any secrets to vegan baking at altitude? I live at 7400′ and have a hard time getting things cooked in the middle and not too brown on top. Regular baking is difficult enough but I find vegan baking more so w/out the eggs.
Pointers anyone?!
Hello! These look amazing but it doesn’t say how much flour? Can you tell us please? Thanks! I think my kids would like these better than the whole wheat to begin with;-)
BEAUTIFUL site and recipes – printing off a gazillion of them!
Cherie
Hi Cherie, thanks for your kind words. I’ve added back the amount of flour– it must have dropped off when I transferred the recipe to the Easy Recipe format. Thanks for pointing out.
Can I use this for bread rolls?
Yes!
Made some crescents with this recipe last night, but they came out too crunchy on the outside. Should I try with lower temperature setting next time?
Made this crescent rolls…and they were delicious!!!…. I even post them in my FB and give your website…one thing though…you have to eat them when they are fresh from the oven, otherwise they become a bit chewy ..i..since I love them I put them in the toaster for a few seconds and they were still good..my husband eat half of them when they were fresh with a salad for lunch…. lwill definitely make them again.
Oh I can smell the fresh baked bread smell now! I am working on building a community of vegans and would love for you to hop over to http://www.wedigfood.com and leave a recipe or restaurant review.
Nisha, congratulations! Baking always takes some practice, but you are getting there. Thanks for letting me know. 🙂
Hi Vaishali,
I tried baking them day before yesterday, and after many failures at baking this was my first success, and I was thrilled, excited and could not stop looking at the rolls. I realized that the problem is not my old traditional oven, but the yeast quality. As you rightly said that there is nothing great than having a bite of freshly home baked rolls. Million thanks to you.
Nisha.
God Bless.
What a beautiful recipe! I can’t wait to try it for brunch this coming weekend. Thanks for sharing!