If you want to be the hit of your next holiday celebration, you should carve aside one evening to make these amazing, melt-in-your-mouth homemade crescent rolls.
I grew up on these babies, and they are a part of almost every childhood memory I have.
But when my son was diagnosed with milk and egg allergies, I thought for sure these would be out for us. And they were for a couple years until I learned how to use flax seed for eggs.
It was a holiday miracle that first Thanksgiving that my son got to eat the famous family rolls. And my husband was beyond ecstatic…I think he married me for these rolls, really.
Again, I’m not going to beat around the bush on this…these do take a time commitment. Like hours and hours because of waiting for dough to rise twice, rolling out three batches, etc. But it’s worth it!
I have also wrapped dairy-free Hebrew National Hotdogs in the dough before cooking the rolls, and that worked awesome. We all enjoy sweet pig-in-the-pockets!
Now roll up your sleeves and get to work. You won’t regret it!
Dairy-Free, Egg-Free Crescent Rolls
3/4 cup dairy-free milk
1 cup sugar
1 stick dairy-free margarine
2 room temp eggs or 6 Tb warm water mixed with 2 Tb flax meal
2 cakes of yeast
4-5 cups flour
Put sugar and stick of butter at room temp in a deep bowl. I like to use my Kitchen Aid mixing bowl after heating it with warm water.
In another bowl, beat room temperature eggs well or combine your water and flaxseed for egg replacement.
Dissolve yeast in 3/4 cup of luke warm water.
Scald milk over stove and add to bowl with sugar and butter. Stir until butter melts.
Add eggs or water+flaxseed and dissolved yeast into bowl with butter, sugar, and milk.
Add and knead in 4-5 cups of flour until texture is pliable. If using Kitchen Aid, use dough hook to incorporate and knead the flour into the mixture.
Once mixed together, place dough into a medium sized buttered bowl. Cover with clean towel. Let raise in a warm place.
After raising the first time, poke the dough and let it fall.
Place dough on a clean surface covered with flour and knead.
Put the dough back into the bowl.
Cover dough again and let it rise a second time in a warm place.
After raised a second time, poke the dough and place it onto a clean surface with a little flour.
Separate dough into three parts.
With each part, roll out into a circle and butter with softened dairy-free margarine.
Cut each rolled out section like a pie, using a clean pizza cutter.
Roll each section into a crescent roll.
Bake at 325 until golden brown. Usually about 10-15 minutes.