These dairy free crescent rolls are light, fluffy, and perfect addition to a family dinner table. Serve them for family dinners, Thanksgiving, or the holidays.
I was really excited to make these dairy free crescent rolls for the first time and felt that were the perfect addition to our Thanksgiving table.
If you like these dairy free crescent rolls, you may also like my dairy free dinner rolls, my dairy free yeast rolls, and my dairy free cloverleaf rolls.
Crescent Rolls vs Croissants
People often confuse crescent rolls and croissants because of their shape and the similar sounding names. The two are very different, however.
Croissants are a flaky pastry. Crescent rolls are simply dinner rolls in a crescent shape.
The name crescent is not a mispronunciation of the word croissant, like a friend of mine originally thought. It is in fact because the shape is reminiscent of a crescent moon.
How To Freeze Bread
Let bread cool completely.
Wrap each loaf tightly in plastic wrap and again in foil or freezer paper. Or, use a zip-top freezer bag with all of the air removed.
Freeze for up to 6 months. After that, the bread may become freezer burnt.
If you do leave bread in the freezer too long, and it becomes a little stale or slightly freezer burnt, don't throw it out.
Instead, you can use it to make French toast or croutons.
How to Defrost Bread
Defrost bread in the oven at 325°F or 163°C for 20 to 30 minutes, until soft and fully thawed in the middle.
Other Recipes You May Like:
- Dairy Free Biscuits
- Dairy Free Sweet Cornbread
- Dairy Free Green Bean Casserole
- Dairy Free Pumpkin Pie
- Dairy Free Cinnamon Rolls
- Best Challah Recipe
Dairy Free Crescent Rolls
These dairy free crescent rolls are light, fluffy, and a perfect addition to a family dinner table.
Ingredients
- 1 tablespoon yeast
- 1 ¼ cup warm water (300 milliliters)
- ⅓ cup white sugar (65 grams)
- 2 eggs
- ½ cup oil (120 milliliters)
- 1 teaspoon salt
- 5 cups of flour (600 grams)
- 1 egg, lightly beaten
Instructions
- Combine yeast, warm water, and sugar in a bowl. Let it sit for about 5 to 10 minutes until it foams.
- Add eggs, oil, and salt. Mix to combine.
- Add the flour ½ cup to 1 cup at a time (60 to 120 grams). Knead using a bread hook.
- The dough should be somewhat sticky. Cover with a damp towel and let rise in a warm oven until it has doubled in size - about an hour.
- Punch the dough down and refrigerate it for 30 minutes.
- Divide the dough in half. Roll the dough out on a well floured surface and roll into two 12 inch circles (30 centimeters) and about ¼-inch thick (6 millimeters). (If desired, you can brush the dough with melted vegan butter or margarine.)
- Cut the dough into 12 pieces like you would a pizza. Roll from outside in.
- Place them on a parchment paper lined baking pan. Cover with a towel and let rise in a warm place until doubled in size - about an hour. Then, brush with egg.
- Bake at 375°F or 190°C for 15 to 20 minutes or until lightly golden brown.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 98mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 4g
