Dairy free breakfast crescent rolls

Fresh from the oven

Fresh from the oven

It’s not always easy to find good recipes for dairy free variations for good baked goods. This time I found and modified a recipe that originally had yogurt in it. I didn’t have soy yogurt without flavor at hand, so I swapped with soy cream instead. And the result was very delicious. It creates a whole different wholesomeness to the flavor of the buns. You can of course make these with a basic bread bun dough as well, but there is a bit more flavor to these.

Crescent rolls_IMG_4005

It is not the easiest to get the kids to eat heavy, healthy bread, so I made these that are quite light. But, with added rolled oats and chia for some fiber and omega 3 goodness.

The dry ingredients for the rolls

The dry ingredients for the rolls

Recipe:
1 kg all purpose flour
1 tsp salt
7 grams dry yeast
250 ml soy cream (17% fat, blue alpro)
100 ml soy cream (27% fat, red alpro)
450 – 500 ml luke warm water
30 grams dairy free butter
100 grams rolled oats
50 grams chia seeds

Steps:
Use a stand mixer with a dough hook.
Add all the dry ingredients to the baking bowl.
Bring the water and soy cream to finger warm temperature (30 to 35 degrees).
Add the liquid and butter to the baking bowl and start mixing at low speed. Let the machine work the dough for 12 – 15 minutes. You can increase the speed a little to ensure it mixes and kneads everything well.
Once it is well kneaded, put some plastic wrap over the bowl and leave to prove for 1 hour until double in size.

Once it’s proven well, tip the dough onto a floured baking surface, divide it into 3-4 large pieces to make it easier to work with.

Nicely risen dough

Nicely risen dough

Roll the dough into a circle and cut like a pizza.

Roll the dough into a circle and cut like a pizza.

Use a rolling pin and roll the dough to 50 mm thickness. Use a sharp knife or dough knife and cut into triangles. Roll it up from the widest end and fold slightly into a crescent shape. Put all the little buns onto baking trays lined with baking paper. Cover with plastic wrap and leave to prove for 45 to 60 minutes.

Crescent rolls_IMG_3958

Ready for the oven. As you can see, I have not coated my rolls with egg. This is due to allergies. But you can brush some egg on to get a nice and glossy finish.

Ready for the oven. As you can see, I have not coated my rolls with egg. This is due to allergies. But you can brush some egg on to get a nice and glossy finish.

Remove the plastic and cook at 220 degrees Celsius for 15 minutes. If you use a fan oven, you can cook two trays at once.

Enjoy warm as it, or with topping. Fresh jam or ham and cheese is great on these savory rolls. These were really good with the homemade blood orange marmalade I made a little while ago.

Involve your kids:

Fresh rolls with jam and brown cheese is so underrated. :-)

Fresh rolls with jam and brown cheese is so underrated. 🙂

Kids can easily help from the start of this bake to put the ingredients into the baking bowl, turn on the machine and check on the progress.
Give them a little piece of the dough and their own rolling pin, and they can make their own little rolls. Shape doesn’t really matter.
Once the dough it cut into triangles, even the youngest can help roll it up. Again, the end look and shape doesn’t matter. To involve the kids is much more important. 🙂

Fresh crescent rolls for our Easter egg hunt

Fresh crescent rolls for our Easter egg hunt

2 thoughts on “Dairy free breakfast crescent rolls

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