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Vegan Croissant Rolls

Vegan Croissant Rolls
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Vegan Croissant Rolls offer a delicious, flaky, and golden-brown pastry experience entirely plant-based. This recipe guides you through a simple step-by-step process to achieve buttery, tender, and airy croissants using everyday pantry staples and no animal products, perfect for breakfast, snacks, or special occasions.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup warm plant-based milk (such as almond or soy)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • Optional: 1 teaspoon vanilla extract

Butter Layer

  • 3/4 cup firm plant-based butter (cold and sliced thinly)

Finishing

  • Vegan egg substitute or a mixture of plant milk and maple syrup for brushing

Instructions

  1. Prepare the Dough: In a small bowl, combine warm plant-based milk, sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy to activate the yeast. In a large bowl, mix the all-purpose flour and salt, then pour in the yeast mixture. Stir until a shaggy dough forms, then knead gently on a floured surface until smooth but not stiff. Cover and allow it to rise until doubled in size, approximately 1 to 1.5 hours.
  2. Incorporate the Vegan Butter: Roll out the risen dough into a large rectangle on a floured surface. Evenly lay thin slices of cold vegan butter over two-thirds of the dough. Fold the uncovered section over the butter, then fold the remaining dough over like a letter, creating layered folds essential for flakiness.
  3. Laminate the Dough: Gently roll the folded dough into a larger rectangle again, then fold into thirds as before. Chill the dough in the refrigerator for 30 to 60 minutes. Repeat this roll-and-fold process 3 to 4 times, chilling between folds, to develop multiple buttery layers.
  4. Shape the Croissants: After the final chill, roll the dough out to about 1/4 inch thickness. Cut the dough into triangles. Slightly stretch each triangle, then roll each one from the wide end toward the tip, forming the classic crescent shape.
  5. Proof the Rolls: Place the rolled croissants on a baking tray lined with parchment paper. Cover them lightly and let them proof at room temperature for 1 to 2 hours or until puffed and airy.
  6. Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Brush each croissant with a vegan egg wash substitute (plant milk mixed with maple syrup) for a shiny, golden crust. Bake for 15 to 20 minutes, until puffed and beautifully browned.

Notes

  • Keep vegan butter chilled to ensure crisp, flaky layers.
  • Allow enough time for dough proofing for lightness and airiness.
  • Use a sharp knife for clean cuts to prevent tearing during shaping.
  • Work on a floured surface to avoid sticking and maintain dough texture.
  • Vegan egg wash can be made by mixing plant milk with maple syrup for a glossy finish.
  • Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
  • Freeze individual rolls wrapped tightly for up to one month; thaw overnight before reheating.
  • Reheat rolls in a preheated oven at 350°F (175°C) for 5–7 minutes for best texture.

Nutrition

Keywords: vegan croissants, plant-based croissant, flaky vegan pastry, vegan breakfast rolls, dairy-free croissant

Find it online: https://marybaking.com/vegan-croissant-rolls/