Homemade Crescent Rolls--Dairy-free, too!

When I was placed in charge of Thanksgiving dinner, I vowed that no processed junk would touch anyone’s lips at my table. When my youngest brother requested–DEMANDED–crescent rolls (that I had only ever made from a can), I knew I had to take matters into my own unprocessed hands.

Homemade Crescent Rolls

Ingredients
Makes approx. 32 rolls

3 1/2 cups bread flour
1 pkg active dry yeast
1/3 cup water, warm
3/4 cup soy milk, room temperature
1 1/2 tbsp honey
2 eggs
1 tsp sea salt
4 tbsp butter or Earth Balance, softened

For the inside:
4 or 5 tbsp butter or Earth Balance, softened

1. In a stand mix, mix flour with salt. Dissolve the fresh yeast in the warm water with the honey and add to the flour mixture. Add eggs and soy milk, mix everything together. Add the butter and knead with a dough hook until the dough is smooth and soft. Cover with a dampened dish towel and let it rise for about 1 hour in a warm area, until doubled in size.

2.Punch down the dough and divide into two equal parts. Roll them into balls. On a floured surface flatten each part into a large circle (about 16″), using a rolling pin. With the back of a spoon (or your fingers), spread about 2 tbsp of very soft butter onto the dough. Using a pastry wheel or pizza cutter, cut the circle into 16 triangles.

3.Start rolling each triangle into crescents, starting from the wide edge of the triangle. Once rolled, tuck the tip under the roll and place on a greased baking tray. Repeat with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter, if desired.

4.Preheat the oven to 400°F. Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.

Light, flaky, buttery perfection

What’s your favorite holiday meal accompaniment?

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