Homemade Vegan Crescent Rolls
These homemade vegan crescent rolls are so delicious. Fun to make and beats the store-bought ones, perfect the holidays.
Equipment
- Rolling Pin
Ingredients
- 3 cups all purpose or bread flour plus more for dusting
- 2 ¼ teaspoons instant or active dry yeast
- ¼ cup organic sugar
- ¾ teaspoon salt
- ½ cup vegan butter slightly melted
- 1 cup non-dairy milk
Instructions
- Prepare the dough: in a large bowl combine the flour, instant yeast (if using active dry yeast see notes), salt, and sugar. Mix to combine. Then add in vegan butter and non-dairy milk. Mix together with a spoon until it forms a dough that is slightly sticky but makes a ball. You don't need to knead it.
- Proofing the dough: Cover the dough with a clean dish towel and proof for 30 minutes covered. My favorite place to proof dough is in a turned off oven with the door closed and light on.
- Folding the dough: After the dough has proofed generously flour a clean surface. Begin to use clean hands to work the dough and knead it for about 1 to 2 minutes. Then use a rolling pin and roll it into a rectangle. Approximately, 12 inches long by 4 to 5 inches wide and 2 inches thick. During this process of rolling, turning, and folding dough do not be afraid to keep adding flour as necessary. I used an additional ¼ cup (30g) of flour.
- Rotate the rectangle so the shorter ends are facing you. Now take the short side of the rectangle that is closer to you and fold it up about a third of the way. Take the other short side of the rectangle that is farther from you and fold it over. This will create a smaller folded up rectangle. Now, flip the rectangle again so the shorter ends are facing you. Roll the dough out to be able the same size as it was in step 3 and repeat the process of folding it. Finally, repeat the process of rolling and folding one more time. This helps to create flaky layers within the dough.
- Rolling dough: Now roll the dough into a very large rectangle, approximately 30 inches long by 8 inches wide and ¼ inch thick. Be sure that your surface is well floured so there isn't any sticking.
- Forming crescent rolls: use a pizza cutter or a sharp knife to cut out the crescent rolls. You will make alternating triangles with the base of the triangle being approximately 1.25 inches.
- Rolling crescent rolls: to roll the crescent rolls up start with the thickest part of the triangle facing you and then carefully begin to roll it up until you've reached the end point. Make sure to tuck the tail underneath the roll so it isn't popping out. Place on a lined baking sheet. Repeat the process until all rolls are made. You may need more than one baking sheet for all of them.
- Cover the rolls with a clean dish towel and proof for 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 12 to 15 minutes depending on your oven. They should be golden brown and puffier.
- After baking if desired you can brush them with melted vegan butter. I used 2 teaspoons (10g) of melted vegan butter for all of the crescent rolls. Enjoy.
Video
Notes
- Vegan Butter brands I like Country Crock plant sticks or Miyokos vegan butter. I also have a homemade recipe.
- If you are using active dry yeast follow the instructions on the package for proofing using the non-dairy milk as the liquid. Then, add the proofed yeast and non-dairy milk into the bowl with the wet ingredients.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- If you have questions please refer to the FAQ section above the recipe. I would also highly encourage you to read over this blog post if you need any help.
Nutrition
Serving: 30gCalories: 106kcalCarbohydrates: 14.5gProtein: 2.5gFat: 4.1gSaturated Fat: 1.4gSodium: 107mg
Tried this recipe?Let us know how it was!