Ingredients

• 2.25 tsp - active dry yeast (1 package)
• 1/4 cup - warm water
• 3 to 4 cups of all-purpose flour
• 1.25 cup - soymilk
• 5 tbsp - canola or other flavorless vegetable oil
• 2 tbsp - sugar
• 1 tsp - salt
• 3 to 4 cups of all-purpose flour

How to Make Crescent Rolls

• Mix 2.25 tsp - active dry yeast (1 package) and 1/4 cup - warm water (not hot, don't kill the yeast) together in a bowl and let stand for at least five minutes until the yeast is all frothy and bubbly.
• Now add to this 1.25 cups soymilk, canola oil, sugar, salt and mix by hand or on low speed in the stand mixer for no more than a minute.
• Now add flour and knead until you have a dough that's moist but not sticky.
• Knead for 10 minutes by hand or on medium-low speed on the stand mixer until you have a dough that's smooth and elastic.
• Transfer the dough to an oiled bowl, turn over once to coat the top with oil, cover with plastic wrap, and place in a warm spot until the dough has doubled, around 1.5 hours.
• Now punch the dough down and divide into two equal parts. Shape each into a smooth ball and then roll each out to a diameter of about 10-12 inches. If the dough is too resistant, let it relax for a couple of minutes, then try again.
• With a pizza cutter, cut eight wedges, as you would cut a pizza.
• Take one wedge, brush the top with a little oil, and then, using your fingers, roll from the broader edge toward the tip, forming a crescent shape. Once you've formed the roll, tuck the ends downward to form the crescent shape.
• Shape all 16 wedges into crescents, placing them at least an inch or two apart on a lightly greased baking sheet.
• Brush the tops of the rolls with some oil or with a mixture of soymilk and oil, and allow them to stand, covered loosely with a napkin, until they've doubled in size, about 1 to 1.5 hours.
• Bake the rolls in a preheated 425-degree oven about 15-20 minutes or until the rolls are golden-brown.
• Serve fresh or preheat in the oven if serving leftover rolls.
• Recipe courtesy: Holy Cow Vegan