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Vegan Croissant Rolls

Vegan Croissant Rolls
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Enjoy the flaky, buttery goodness of Vegan Croissant Rolls—delicious plant-based pastries with crisp layers and an authentic croissant texture. Made with wholesome vegan ingredients like plant-based butter and almond milk, this recipe is perfect for breakfast, snacks, or appetizers. Whether you’re new to baking or a seasoned pro, these rolls bring the magic of French bakery delights to your home with ease.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups all-purpose flour (approx. 440g)
  • 1 cup cold high-fat plant-based butter (approx. 225g)
  • 1 cup unsweetened plant milk (almond, soy, or oat), warmed (240ml)
  • 2 1/4 tsp active dry yeast (one packet or 7g)
  • 2 tbsp sugar
  • 1 tsp salt

Optional

  • Vegan egg wash: aquafaba or plant milk mixed with 1 tsp maple syrup

Instructions

  1. Prepare the Dough: In a bowl, mix warm plant milk, sugar, and active dry yeast. Let it sit until frothy, about 5-10 minutes. In another large bowl, combine flour and salt. Gradually add the yeast mixture to the flour and knead thoroughly until the dough is smooth and elastic. Cover with a damp cloth and let it rise until doubled in size, about 1 to 1.5 hours.
  2. Incorporate the Vegan Butter: Chill the vegan butter slab and sandwich it between two sheets of parchment paper. Use a rolling pin to flatten it into a thin, even rectangle. Roll the risen dough into a larger rectangle, place the flattened butter in the center, and fold the dough edges over the butter to fully enclose it.
  3. Laminate the Dough: Roll the dough-butter package into a large rectangle again. Fold it into thirds like a business letter. Repeat this rolling and folding process three to four times, chilling the dough between folds to keep the butter firm and create distinct flaky layers.
  4. Shape the Croissant Rolls: Roll the laminated dough out into a rectangle about 1/4 inch (6mm) thick. Cut into triangles or rectangles depending on preference. Roll each piece from the wide end to the tip to form classic crescent shapes or tight rolls.
  5. Proof and Bake: Place shaped croissant rolls on a parchment-lined baking sheet. Let them proof until puffed, about 45-60 minutes. Optionally, brush with vegan egg wash for a golden glossy crust. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until golden brown and crisp.

Notes

  • Keep butter cold during preparation to ensure flaky layers.
  • Allow enough time for proper dough proofing for light, fluffy texture.
  • Use a sharp knife to make clean cuts for shaping.
  • Choose a vegan butter with a high fat content for the best flavor and texture.
  • Practice smooth, even folds to create consistent layering.
  • Dough can be refrigerated overnight after the initial rise for easier handling the next day.
  • Leftover rolls can be stored at room temperature up to 2 days or frozen up to 2 months.
  • Reheat gently in the oven at 300°F (150°C) for 5-10 minutes to restore crispness.

Nutrition

Keywords: vegan croissant rolls, plant-based croissants, flaky vegan pastry, vegan breakfast rolls, homemade croissants, vegan baking

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