Easy Crescent Roll Recipe

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often more affordable and widely available.

nutritional yeast

💰Cheaper: brewer's yeast

Brewer's yeast can provide a similar flavor at a lower cost.

dairy-free butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a less expensive alternative.

In a large mixing bowl, combine 3 cups of unbleached vegan all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon sea salt.

In a separate bowl, combine 2 and 1/4 teaspoons of active dry yeast with 1/2 cup of warm water (between 110° and 115°) and 1 teaspoon of sugar; stir and let sit for a few minutes until frothy.

Prepare the egg replacer by mixing 2 tablespoons of egg replacer with 1/4 cup of vegan milk; stir until it resembles thick milk.

Add the foamy yeast mixture, the egg replacer mixture, and 1/2 cup of melted Mio's vegan butter to the dry ingredients; mix until a dough forms.

Knead the dough until it forms a ball, noting it will be wetter than typical pizza dough.

Grease the bowl with a little melted butter and place the dough back in; cover with a dish cloth and let it rise for about 1 hour until doubled in size.

Once risen, divide the dough in half and roll each half into a ball; let them sit for about 10 minutes.

Roll out the dough into a large circle, trimming the edges to make it more circular if desired.

Cut the dough into triangles like a pizza.

Starting from the wide end, roll each triangle tightly towards the point to form crescent shapes.

Place the rolled crescents on a baking sheet lined with parchment paper.

Brush the tops with melted Mio's vegan butter.

Preheat the oven to 350°F (175°C) and bake the rolls for about 10-15 minutes until golden brown.

Remove from the oven and brush with more melted Mio's vegan butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens