Dairy-Free Multigrain Crescent Rolls - dummies

Dairy-Free Multigrain Crescent Rolls

By Suzanne Havala Hobbs

This recipe for multigrain crescent rolls uses nondairy soymilk instead of traditional cow’s milk. These rolls have a soft, slightly chewy texture and a fun shape. They will keep in an airtight container for two or three days and they freeze well.

Don’t limit these dairy-free delights to just dinner-dollop a little jam on one in the morning for breakfast, nibble on one for an afternoon snack, or use one to dab your leftover dressing with a salad.

Preparation time: 15 minutes, plus 2-1/2 hours for the dough to rise

Cooking time: 15 minutes

Yield: 32 rolls

1 package (1/4 ounce) active dry yeast

1/4 cup lukewarm water

3/4 cup soymilk

2 tablespoons sugar

2 tablespoons honey

1 teaspoon salt

2 egg whites (or equivalent amount of cholesterol-free egg replacer)

1/4 cup vegetable oil, plus extra for oiling the dough

1-1/2 cups whole-wheat flour

2 cups all-purpose flour

Olive oil (for oiling bowl)

  1. In a large mixing bowl, dissolve the yeast completely in the water. Set aside. Warm the soymilk in a saucepan over low heat for 3 or 4 minutes, or until lukewarm to the touch.

  2. Add the warmed soymilk, sugar, honey, salt, egg whites, 1/4 cup oil, and whole-wheat flour to the yeast. Stir until all the ingredients are well combined and the dough is smooth. Add the all-purpose flour and mix until the dough forms a ball. If the dough is too sticky to handle, add several more tablespoons of all-purpose flour as necessary. (If you don’t want to mix by hand, a stand mixer with a paddle attachment works well.)

  3. Place the dough on a floured surface and knead for several minutes until it’s smooth and elastic.

  4. Oil a large bowl with olive oil. Place the dough ball in the bowl, and then turn it over once so you lightly coat the top of the dough ball with oil. Cover the bowl with a towel or waxed paper, and let the dough rise in a warm place (under a sunny window or on top of a warm stove, for example) until doubled in size, about 2 hours. Punch down the dough ball with your fist, and then divide the ball into 2 pieces.

  5. Place the dough balls, one at a time, on a floured surface. Roll each piece of dough into a circle approximately 12 inches in diameter. Lightly brush each circle with vegetable oil. With a sharp knife, cut the circle in half, and then in quarters, continuing until you have 16 wedges of dough.

  6. Preheat the oven to 350 degrees. Beginning at the wide end of each wedge, roll the dough into a crescent shape, ending by pressing the tip onto the roll. Set each roll on a lightly oiled baking sheet and bend the ends slightly to give the roll a crescent shape.

  7. Cover and let the rolls rise for about 30 minutes before baking. Bake the rolls for 15 minutes, or until they’re lightly browned. Be careful not to overbake.

Per serving: Calories 75 (20 from Fat); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 77mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 2g.