Crescent rolls are a type of folded bread, similar in appearance to croissants. This is an easy vegan version.
1-1¼ cups soy milk
¼ cup vegetable shortening
¼ cup white sugar
1 tsp salt
2-2¼ tsp instant yeast
2 cups cake flour
2-2½ cups more cake flour
¼ cup non-dairy butter, softened
- Preheat oven to 190C.
- Grease 2 baking sheets.
- Heat the milk, shortening, sugar, and salt in a small saucepan over medium heat until shortening is dissolved. Transfer to mixing bowl; cool.
- When milk mixture has cooled so that it is slightly warm, blend in the yeast and 2 cups flour. Beat until smooth. Stir in as much remaining flour as needed to make a cohesive dough; knead until smooth (about 5-6 minutes). Cover; set aside to rise until doubled.
- Punch down dough; divide into 2 equal pieces. Pat each piece into a 14" circle. Spread with the softened non-dairy butter. Cut each circle into 12 triangles. Roll each triangle from wide end to point, bending slightly into crescent shape.
- Place the crescent rolls, point down, on baking sheets. Cover; set aside to rise until doubled.
- Before baking, brush with soy milk wash. Bake 20-25 minutes, or until lightly browned.
- Remove from oven and cool 5 minutes on cooling racks; serve immediately.
- Notes: variations -
Sprinkle the dough with cinnamon and sugar (as well as the margarine) and then roll up.
Sprinkle the dough with fresh herbs, finely chopped onion (as well as the margarine) and roll up.
Mix the margarine with finely minced garlic and some fresh chopped parsley and then roll up.
Spread with ¼ cup fruit jam and ½ cup finely chopped nuts.
Serves 24 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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