Soft 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.
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.