And now, as promised my whole wheat crescent rolls that I made Saturday for dinner with my brother and his wife. My rolls were based on a very basic recipe that I adapted to make it my own. By the way, these are dairy free. 🙂 (Full recipe at the end of this post.)
Dissolve yeast in almond milk. Combine all ingredients gradually and work into a ball.
Brush coconut oil over the dough.
Allow to rise covered in a warm dry place for about an hour.
You’ll know it’s ready when it has doubled in size.
Halve the dough and place one half on a floured surface.
Roll into a circle and cut into eight slices. Brush each slice with more coconut oil. Roll crescents by starting at the widest part of the triangle and working your way to the point.
Dissolve yeast into almond milk. Allow to sit for about five minutes. In a large bowl combine milk + yeast mixture, 1/3 cup of flour, and molasses. Mix well. Add another cup of the flour, as well as the egg and oil (You may need to heat oil if it is solid). Add remaining flour and mix well, using your hands if you need to (I did!). Turn onto a floured surface and knead a few times. Put back in the bowl and brush with more coconut oil. Cover with a kitchen towel and allow to rise for one hour or until dough has doubled in size. Divide dough into two equal halves. Place on half on a floured surface and roll out into a circle. Cut into eight equally sized pieces. Brush each piece with a bit more coconut oil. Separate each piece carefully and roll, begging at the largest part of the triangle rolling to the point of the triangle. Repeat until eight crescents are made. Place on a greased baking sheet and repeat directions with second half of dough. Bake on 375 degrees for 15 minutes.
1/2 tsp. molasses
3/4 c. heated almond milk
1 package of yeast
1 tbsp coconut oil + more for brushing bread
1 egg, beaten, at room temperature
These go great with just about anything, but I’m currently loving using it to sop up soup. 🙂
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This recipe was adapted from: this recipe