Healthy Garlic Crescent Rolls (vegan; oil-free)

These oil-free aromatic crescent rolls are soft and delicious.  They make a great accompaniment to holiday meals, family gatherings, dinner with friends, and potlucks.  Can be baked ahead of time but are best served freshly baked and warm.

If you enjoy the aroma of freshly baked bread, you should give these Soft Garlic Crescent Rolls a chance. Flavorful garlic, onion, and a blend of herbs are embedded into the dough. They’re also very simple but do take some time because they have to rest twice – once before shaping and once after shaping.

This recipe is similar to other recipes, in that flour and yeast are the two primary ingredients.

I like using a 50-50 combination of whole grain flour and all-purpose flour with a little oat flour because it lends to a light soft roll.  Whole grain flours like rye, barley, spelt, or wheat work very well in this recipe. If you use a different ratio of flours, you may need less or more milk.  Also, if you use all whole grain flours, the rolls may be slightly denser.  If you only use all-purpose flour, the rolls may be lighter.

Regarding yeast, I use SAF instant yeast.  This recipe uses one packet or 2¼ tsp instant yeast.  If you can’t find it in your local grocery store, you can use rapid-rise or order yeast on Amazon via subscribe and save.  I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer.  Yeast stores and keeps extremely well in the refrigerator and freezer.

Ground oats help make these whole grain rolls softer without the use of oil and/or butter. If you don’t have oat flour, you can process rolled oats in a food processor or blender until a fine powder forms.  This is what I do and it works well. If you have time, you can add the oat flour to your liquid ingredients to help soften the oats even more, but this extra step is not required.

To shape these Soft Garlic Crescent Rolls into the classic crescent shape, roll the dough out onto a lightly floured surface. I use a non-stick silicon mat to help gauge the roundness and measurements. Otherwise, I tend to be a little lopsided.

Once your dough is rolled out into a large round discs about one-quarter inch thick, use a pizza cutter or long knife to cut the disc in quarters, then each quarter into thirds. You should have twelve uniform triangle or pie slice shapes.

Starting at the largest end, roll the dough until you finish with the small point underneath. Round the edges slightly inward to finish creating the crescent moon shape. It should have a slight rounded arch appearance with the ends pointing inward.

Transfer the crescent roll to a lined baking sheet, evenly spaced apart, cover, and allow the rolls to rise once again, until doubled in size. Then bake for twenty to twenty-five minutes, until the rolls are slightly golden.

Melted butter over top also makes a very appealing and tasty presentation.  I occasionally do this when we have dinner guests or for holidays or special occasions.

I hope you enjoy these Soft Garlic Crescent Rolls as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.

Ingredients

• 1 cup whole grain flour*
• ¼ cup oat flour**
• ¼ cup flax meal (milled flaxseed)
• 2¼ tsp instant yeast***
• 1¼ cups unsweetened plain non-dairy milk, heated to 110-120° F
• 2 Tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt (optional)
• 1 cup all-purpose flour*

Instructions

1. Heat the milk to 110-120 degrees Fahrenheit 
2. In an electric stand mixer, combine the whole grain flour, oat flour, flax meal, and yeast.
3. Pour in the warm milk and maple syrup.
4. Mix on low speed for 1-2 minutes, scraping down the sides if needed to fully incorporate the ingredients.
5. Add the garlic powder, onion powder, Italian seasoning, and salt (if using).  Then slowly add one cup of all-purpose flour until fully integrated.

1. Continue mixing the dough on low (speed 2) for 5-6 more minutes.  If you need to add in a little more flour, add in 1 tablespoon at a time – try not to add too much flour. You’ll know you’ve added enough flour and the dough is ready when it pulls away from the side of the bowl.  
2. Cover the dough with plastic wrap or two kitchen towels and allow to rest at room temperature until doubled, about 1 to 1½ hours.

1. Roll the dough out on a clean lightly floured surface using a rolling pin to create a large round circle.
2. Cut the disc into 12 equal pie sections with a pizza cutter or long knife.
3. Roll each section, starting at the up the wider section, completing at the pointed end, pointing the ends slightly toward each other, making a crescent-shaped roll.
4. Place on a lined baking sheet and cover with towel until doubled, about 1 hour.

1. Preheat the oven to 350° F.
2. Bake for 18-22 minutes, until golden brown.  
3. Remove the crescent rolls from the oven and allow to cool for at least 5 minutes before serving. Brush melted vegan butter over top, if desired.
4. These crescent rolls are best enjoyed the same morning/day they are baked.
5. Store any remaining crescent rolls in an air-tight container at room temperature for up to 3 days or in the freezer for 1-2 months.

Notes

* I like using a 50-50 combination of whole grain flour and all-purpose flour with a little oat flour because it lends to a light soft roll.  Whole grain flours like rye, barley, spelt, or wheat work very well in this recipe. If you use a different ratio of flours, you may need less or more milk.  Also, if you use all whole grain flours, the rolls may be slightly denser.  If you only use all-purpose flour, the rolls may be lighter.

** If you don’t have oat flour, you can process rolled oats in a food processor or blender until a fine powder forms. 

*** I use SAF instant yeast.  This recipe uses one packet or 2¼ tsp instant yeast.  If you can’t find it in your local grocery store, you can use rapid-rise or order yeast on Amazon via subscribe and save.  I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer.  Yeast stores and keeps extremely well in the refrigerator and freezer.

Soft Garlic Crescent Rolls (vegan; oil-free)

Rachele (Pebbles and Toast)

These oil-free aromatic crescent rolls are soft and delicious. They make a great accompaniment to holiday meals, family gatherings, dinner with friends, and potlucks. Can be baked ahead of time but are best served freshly baked and warm.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Times 2 hours hrs 30 minutes mins

Course Bread

Cuisine American, Vegan

Servings 12 rolls

Equipment

• mixer (or knead by hand)
• oven

Ingredients

  

• 1 cup whole grain flour*
• ¼ cup oat flour**
• ¼ cup flax meal milled flaxseed
• 2¼ tsp instant yeast***
• 1¼ cups unsweetened plain non-dairy milk heated to 110-120° F
• 2 Tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt optional
• 1 cup all-purpose flour*

Instructions

 

• Heat the milk to 110-120 degrees Fahrenheit
• In an electric stand mixer, combine the whole grain flour, oat flour, flax meal, and yeast.
• Pour in the warm milk and maple syrup.
• Mix on low speed for 1-2 minutes, scraping down the sides if needed to fully incorporate the ingredients.
• Add the garlic powder, onion powder, Italian seasoning, and salt (if using). Then slowly add one cup of all-purpose flour until fully integrated.
• Continue mixing the dough on low (speed 2) for 5-6 more minutes. If you need to add in a little more flour, add in 1 tablespoon at a time – try not to add too much flour. You’ll know you’ve added enough flour and the dough is ready when it pulls away from the side of the bowl.
• Cover the dough with plastic wrap or two kitchen towels and allow to rest at room temperature until doubled, about 1 to 1½ hours.
• Roll the dough out on a clean lightly floured surface using a rolling pin to create a large round circle.
• Cut the disc into 12 equal pie sections with a pizza cutter or long knife.
• Roll each section, starting at the up the wider section, completing at the pointed end, pointing the ends slightly toward each other, making a crescent-shaped roll.
• Place on a lined baking sheet and cover with towel until doubled, about 1 hour.
• Preheat the oven to 350° F.
• Bake for 18-22 minutes, until golden brown.
• Remove the crescent rolls from the oven and allow to cool for at least 5 minutes before serving. Brush melted vegan butter over top, if desired.
• These crescent rolls are best enjoyed the same morning/day they are baked.
• Store any remaining crescent rolls in an air-tight container at room temperature for up to 3 days or in the freezer for 1-2 months.

Notes

* I like using a 50-50 combination of whole grain flour and all-purpose flour with a little oat flour because it lends to a light soft roll. Whole grain flours like rye, barley, spelt, or wheat work very well in this recipe. If you use a different ratio of flours, you may need less or more milk. Also, if you use all whole grain flours, the rolls may be slightly denser. If you only use all-purpose flour, the rolls may be lighter.

** If you don’t have oat flour, you can process rolled oats in a food processor or blender until a fine powder forms.

*** I use SAF instant yeast. This recipe uses one packet or 2¼ tsp instant yeast. If you can’t find it in your local grocery store, you can use rapid-rise or order yeast on Amazon via subscribe and save. I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the refrigerator and freezer.

Keyword bread, crescent, dairy-free, dinner roll, egg-free, holiday, non-dairy, oil-free, plant-based, roll, vegan, whole grain