Vegan Crescent Rolls
Soft and incredibly fluffy, these vegan crescent rolls beat storebought rolls anyday and they couldn't be easier to make.
Servings: 16 crescent rolls
Calories: 127kcal
Equipment
- Stand mixer or large bowl
- Baking sheet(s)
Ingredients
- 1 tablespoon sugar
- 2 ¼ teaspoon instant yeast or active dry yeast (1 packet)
- ¼ cup lukewarm water
- 1 ¼ cup non-dairy milk (oat milk, almond milk, soy milk and cashew milk are all good choices),
- ¼ cup extra virgin olive oil (or avocado oil or another vegetable oil of your choice).
- 3 to 4 cups bread flour
- 1 teaspoon salt
Optional "egg" wash
- 1 teaspoon non-dairy milk
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup (or sugar)
Instructions
- Place the warm water and non-dairy milk, sugar, oil and yeast in a bowl. If using instant yeast you can proceed directly with the next step. If using active dry yeast, wait a few minutes to make sure the yeast blooms.
- Add 3 cups flour to the bowl along with salt. Knead in a stand mixer or by hand until a smooth dough forms. Add more flour as necessary if the dough is too sticky. Once the dough comes together, continue kneading on medium-low speed for eight more minutes, or by hand.
- Form the kneaded dough into a smooth ball. Place in an oiled bowl, turning the dough over once to coat the top with oil. Cover the bowl and set it in a warm spot.
- After 1 to 1 ½ hours the dough should have doubled. Remove it from the bowl and punch it down.
- Divide the dough in half and shape each half in a ball. Roll out one ball of dough into a disc, 10 inches in diameter. Use a pizza cutter or knife to cut into eight wedges, like you'd cut a pizza.
- (See pictures above for clarity on this step) Take one wedge and pull the sides with your fingers to lengthen them. Pull the bottom point to a pointed shape. Begin rolling the edge toward the point to form a crescent shape. Tuck the pointed end under the roll and curve the sides toward you to form a crescent.
- Repeat for remaining dough until you have 16 rolls. Place the rolls on a lightly oiled baking sheet, cover loosely with a towel and let them rice another hour or until they have doubled in size.
- About 15 minutes before the rolls have finished rising, preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- If using the optional "egg" wash, mix the milk, sugar and oil. Brush it on the risen rolls.
- Bake the crescent rolls for 15-18 minutes. The rolls should be golden-brown on top when done. Cool on a rack. You can serve the rolls warm or at room temperature.
Nutrition
Serving: 1crescent roll | Calories: 127kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 155mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.3mg