Quite a long time ago, in the very first cookbook I ever got, I spotted a whole chapter on quick and easy recipes. Naturally, it drew my attention, as I was looking for something that was deemed easy, due to my limited baking experience at the time. And ever since, I do have a soft spot for that type of recipes.
Quick and simple to make, often requiring a handful of ingredients, those recipes truly are a staple when it comes to baking. Especially on busy days.
These crescent rolls I have made, I believe, hundreds of times over the years. They are one of the best options for snacks, lunchboxes, unexpected guests, and a nice alternative to bread; a true little treasure.
Foolproof, uncomplicated, and with ingredients almost all cupboards have, these are one of the best rolls I have ever made. And they are absolutely phenomenal straight off the baking sheet, piping hot; which is how I love serving them.
Ingredients
150 grams plain flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons brown sugar
60 millilitres lukewarm soy milk
50 grams vegan soured cream alternative
30 millilitres vegetable oil
30 grams toasted sesame seeds
Preparation
Place the vegan soured cream alternative and soy milk into a large bowl, and whisk vigorously to combine. Pour in the oil, and blend well. Sift in the baking powder, add in the sugar and salt, and whisk again. Finally, sift in the flour, and mix with a wooden spoon until a very soft dough forms. It should star to pull away from the sides of the bowl and not stick to your hands. If it is still sticky, add another tablespoon of flour.
Dust your work surface with flour, and place the dough in the centre. Knead it very lightly, and then carefully roll it out into a large circle, about 5 millimetres in thickness. Using a pizza cutter, divide the dough circle into 12 triangles, and carefully roll each one from the wider towards the narrower side, only lightly pressing. If you find that the dough is unrolling, brush the tips of the triangles lightly with cold water, that should help the dough stick to itself.
Line a large baking sheet with baking parchment, arrange all the rolls, seam side down, and generously mist them with cold water. Sprinkle the sesame seeds on top, and bake immediately in a preheated oven, at 200˚C, for about 12-15 minutes. Let them cool down slightly, and serve. Yields 12 crescent rolls.
