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5 from 1 vote

Vegan Crescent Rolls

Course: Bread
Cuisine: American
Servings: 16 rolls



  • 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!