I LOVE crescent rolls. Love them. The day I discovered that many crescent roll doughs out there are vegan I became a happy human being. I stuff them with strawberry jam, with chocolate, with herbs, with garlic paste, with anything you can imagine. And recently I started making my own, from scratch. And I can assure you, it is very addictive! All you need is some kind of flour, some kind of yeast (I use instant), a pinch of salt, a vegan milk substitute and some kind of oil or other vegan fat. That’s it. You also need to wait 1,5 hour for the dough to rise, but it’s worth it! I am actually writing this post as I am waiting for a dough to rise.
The version that you will see in the pictures is (I think) the richest in calories out there. But it is super healthy as well! The fat that I am using is pure cocoa butter. It is rich in antioxidants therefore useful for cancer prevention. It is also a great moisturizer that penetrates the skin deeper than your regular synthetic moisturizer. If you have scars or stretch marks, massage it onto your skin and your marks will fade over time. It is solid in room temperature but it melts when it comes in contact with the skin. It looks like white chocolate and has a great velvet feel.
Additionally, there is a 2006 study published in the American Heart Association Journal, “Circulation: Heart Failure” that reports that older women who consumed a daily a small amount of chocolate (main ingredient of which is cocoa butter), had 32% lower risk of heart failure. There is also preliminary research data that suggests that coca butter can help prevent and/or treat immune system-related diseases like psoriasis and fibromyalgia, as it suppresses excess immune system T-cell activity.
If you are on a diet though, it’s better to use a smaller amount of oil and increase the amount of vegan milk. One tablespoon cocoa butter has 119 calories, exactly as many as olive oil.
- 1 1/2 cup flour
- 1/3 cup cocoa butter, melted or 1/3 cup olive oil
- 3/4 cup vegan milk (I used oat milk)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 package instant dry yeast
- In a big bowl mix the flour, salt and yeast. Add the vegan milk and flour and mix with your hands. Knead the dough until it becomes soft and elastic, but not too sticky.
- Oil a bowl with the olive oil. Form the dough into a ball, put it in the bowl and turn it around, so that it is oiled from all sides.
- Cover the bowl with a kitchen towel and then cover it with blankets, to keep it warm. If you live in a warm climate, no need to bother.
- Let it rise for 1,5 hour. Be patient. Go read a book or something.
- Take the dough out of the bowl, knead it a bit and then use your hands to spread the dough into a circle. It should have the shape and size of a small pizza. I used a full wine bottle to spread it, because I am classy like that.
- Cut the dough in 8-12 pieces, exactly the way you would cut a pizza.
- Now add the filling of your choice. Or don’t add any filling at all. They are delicious anyway.
- Roll the crescent roll starting from the wide side towards the pointy end. Tuck the edges a bit to the inside to perfect the shape (I never manage to do that and they still taste delicious, to be honest)
- Bake at 180-200 C for 20-30′. It all depends on how strong your oven is really. As I have mentioned before, we have a microwave combo that is not particularly powerful, so I bake them at 200 for 300 minutes.
If you want to make a healthier version, substitute white flour with a multigrain or wholewheat one. They still taste great, if not better. You can even add a bit of nutritional yeast to the dough, to give that nutty-cheesy flavor. Just remember to increase the liquid a bit, or decrease the flour.