|Easy No Knead, Vegan Crescent Rolls|
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 is the nutritional info I calculated on Sparkpeople
Nutrition Facts per pound- with 1 small batch making 2 pounds, and one large batch making 4 pounds
Amount Per Pound
- Calories 706.1
- Total Fat 2.5 g
- Saturated Fat 0.6 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 1.0 g
- Cholesterol 1.1 mg
- Sodium 1,834.1 mg
- Potassium 291.4 mg
- Total Carbohydrate 155.4 g
- Dietary Fiber 5.9 g
- Sugars 25.9 g
- Protein 16.9 g
Divide this by the number of rolls you make from a batch to get points per roll
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