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Cross section of a vegan whole wheat crescent roll.
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4.75 from 4 votes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Bread
Cuisine: Wholegrain
Diet: Vegan, Vegetarian
Servings: 16 rolls
Calories: 146kcal


  • 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.


Serving: 1roll | Calories: 146kcal | Carbohydrates: 24.4g | Protein: 6.2g | Fat: 2.7g | Fiber: 3.8g | Sugar: 1.6g | Calcium: 10mg | Iron: 0.2mg