Friday, May 22, 2015

Easy No Knead, Vegan Crescent Rolls

Easy No Knead, Vegan Crescent Rolls
I love Crescent Rolls, but don't want the hassle of making them the old fashioned way. I also don't like the guilt of feeding my family food that comes out of a just-pop-to-bake can that probably has a lot of chemicals in it, and really doesn't taste homemade. And, I like my baking to be Vegan.

This recipe is the answer to my dilemma - super easy to make, and super tasty - and Vegan! : ) They're tender, moist, and pull apart in layers.

I always make bread by the Artisan Bread in Five Minutes a Day method  (and, I think EVERYONE should own their book!). But, they didn't have a Vegan Brioche-type dough, so I created my own recipe using their method : )

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs. 


It is SOOO easy to make - and produces such spectacular results! This recipe produces about 3 dozen Crescent Rolls (if you'd like a smaller batch, scroll down)

This is the same dough I will be using for several other breads on this site, so you can make a big batch and use half for, say Challah, and the other half for Crescent Rolls, if you like (other recipes still to come in future months! : )

Easy, No Knead, Vegan Crescent Roll Dough **** (Scroll Down for Smaller Batch)
This recipe makes about 3 dozen rolls, or 18 rolls & 1 large Challah.
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.


Note - do not "Punch Down" this kind of dough. 

When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!

Oil your pan (I use a Perforated, Non-stick Pizza Pan, like this one for baking)

Take one pound of dough (1/4 of the large batch or 1/2 of the small batch) and roll out in a rectangle that is approximately 8"x12".

Roll Dough out into Rectangle.


Cut in long, thin triangles. A pizza cutter works great for this job, or just a large Chef's knife that you can press down and cut the dough without pulling.

Cut Dough in long, thin triangles.


Roll each triangle up and place it on the pan.

Roll up triangles.


Leave to rise for 30 to 60 minutes (the last time I made these, I only let them rise about 15 minutes - they were still great : )

Allow Rolls to rise for 30-60 minutes before baking.


Preheat oven to 350 degrees Fahrenheit, and bake in the middle of the oven, without steam for 35-40 minutes.

Upon removing from the oven, you may brush with a buttery spread, if you desire. 

For best results, cool before serving.

Easy, No Knead Vegan Crescent Rolls


Small Batch Easy, No Knead Vegan Crescent Rolls
 (Makes about 18 rolls)
Follow above directions, but use these amounts
I prepare a batch this size in an 8 Cup Container - the one in the above pictures.
Be sure to add in this order:

1 1/2 Cups Warm Water
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch
1/2 Cup Potato Flakes
1/4 Cup Sugar
1/2 Tablespoon Yeast
1/2 Tablespoon Salt

Stir well, then follow above directions - the same as for a large batch.

* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated. It is lightest and fluffiest when used within a day or two of when you make it, but I have used it several days later  - a week or more - and still had very good results.
*** If you bake two large pans of rolls at the same time, put one loaf on the middle rack, and one on the bottom rack. Then, set a timer to switch their positions half-way through baking, so that they brown evenly both on the top and on the bottom.

This post was featured on:

Share the Food and Fun at the Plant-based Potluck Party Link Up #47

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14 comments:

  1. These look tasty. Thanks for sharing at the #HomeMattersParty.

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    Replies
    1. Thanks so much for hosting & for your nice comments : )

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  2. I love these. Good with chicken salad or ham salad too. Or by themselves with jam.

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    Replies
    1. Thanks so much for your kind comments! Hope you enjoy them! : )

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  3. Hi Anna,
    What a delectable treat. My family will love these! I am delighted that you shared your healthy and delicious Easy No Knead, Vegan Crescent Rolls with us on the Plant-based Potluck Party. I appreciate it. I'm pinning and sharing.

    ReplyDelete
    Replies
    1. Thanks so much for visiting, hosting & sharing! I always appreciate your kind comments : )

      Delete
  4. They look so fluffy and delicious! :)

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  5. These look amazing Anna! Thank you for sharing your recipe on the Art of Home-Making Mondays!! :)

    ReplyDelete
    Replies
    1. Thank you! Thanks so much for hosting! : )

      Delete
  6. Hi Anna,
    With so much to do and balance in our busy lives, it is always a pleasure to find a healthy yet easier way to make something delicous.My family will love these! Thank you for sharing your healthy and delectable No Knead, Vegan Crescent Rolls with us at the Healthy Happy Green and Natural Party! I am pinning and sharing!

    ReplyDelete
  7. These look and sound amazing! I totally have to try these at some point! I could eat about a dozen of them right now! LOL

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  8. They looked so good. Do they freeze well if I want to make them ahead of when I need them.

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    Replies
    1. Yes - they freeze great! Wrap them in paper towels, then in a plastic bag (or box). When you thaw them, keep them airtight so they don't attract moisture till they thaw. You can also unwrap them and briefly microwave them to warm, then toast them in the oven JUST SLIGHTLY - so they have that fresh from the oven texture. Enjoy! : )

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