Light, fluffy, and completely plant-based, these Fasting Crescent Rolls are perfect for those following a vegan or fasting. Soft on the inside with a tender crust, they can be enjoyed plain or filled with sweet or savory spreads for breakfast, brunch, or a snack.
Ingredients:
6 cups all-purpose flour
1 1/2 cups sparkling water
2 1/2 tsp active dry yeast (1 packet)
1/4 cup avocado or canola oil
3 tbsp coconut sugar (or brown sugar)
1 tsp sea salt
1/2 tsp baking soda
1/2 cup warm water
3 tbsp vegan margarine or coconut oil, grated
Optional: poppy seeds or sesame seeds for topping
Optional fillings: almond butter, fruit jam, or vegan chocolate
Instructions:
In a small bowl, combine warm water, yeast, and 1 tablespoon sugar. Let it sit 5–10 minutes until bubbly.
In a large bowl, mix sparkling water, oil, salt, baking soda, and yeast mixture. Gradually add flour until a soft, slightly sticky dough forms.
Cover with a towel and let rise 1–1.5 hours until doubled in size.
Divide dough into small balls (slightly larger than a walnut). Roll each ball into a small circle.
Shape each circle into a crescent. Add filling if desired.
Place on a parchment-lined baking sheet. Score lightly on top, sprinkle with seeds, and grate 1 tbsp margarine over each tray.
Let rest 5–10 minutes while preheating oven to 375°F (190°C). Bake 18–22 minutes until lightly golden.
Brush hot rolls with a little oil for shine and softness. Cover with a towel to keep warm, then store in an airtight container once cooled.
