These crescent rolls are dairy-free and egg-free.
And while they take a little time, they aren’t hard.
These are definitely worth the effort and are sure to become a family tradition.
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
CRESCENT ROLL INGREDIENTS
HOW TO MAKE CRESCENT ROLLS
Put 1 cup sugar and 1 stick of dairy-free 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 2 room temperature eggs well or make 2 flax eggs.
Dissolve 2 cakes of yeast in 3/4 cup of luke warm water.
Scald 3/4 cups dairy-free milk over stove and add to bowl with sugar and butter. Stir until butter melts.
Add eggs or flax eggs and dissolved yeast into bowl with dairy-free 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.
Heat oven to 325 degrees.
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.
Enjoy hot with dairy-free butter and maybe even some of your favorite jam.
To store, let cool and store in an airtight container.
We hope you enjoy these dairy-free crescent rolls as much as we do!