This is one of my tried-and-tested bread recipes, perfect for those days when it seems that twenty-four hours is simply not enough. Light, ever so slightly sweet crescent rolls, crunchy on the outside, and delightfully soft on the inside.
With colder weather approaching, comfort classics will be on the menu more frequently, and these are simply made for dunking into homemade soups, served hot, straight out of the oven. Moreover, they are particularly good for thicker stews or even sauces.
They can most certainly be baked as regular crescent rolls, but arranging them in this fashion and letting them bake together into a lovely decorative bread gives such a special touch to everyday meals. And if you like, brush them with a dab of melted butter just as they come out of the oven, for a softer crust.
Ingredients
300 grams plain flour
1 tablespoon corn flour
2 teaspoons baking powder
1 teaspoon salt
120 ml lukewarm soy milk
100 grams vegan cream cheese, softened
60 ml vegetable oil
Preparation
Add the vegan cream cheese and soy milk into a large bowl, and whisk vigorously to combine. Drizzle in the oil, and blend well. At this point, the batter should be smooth and blended. Sift in the baking powder and salt, and whisk again. Finally, sift in the flour and the corn flour, and mix with a wooden spoon until a very soft dough forms and starts pulling away from the sides of the bowl. It should not stick to your hands.
Lightly dust the work surface with flour, and place the dough in the centre. Carefully roll it out into a large circle, about 5 millimetre thick and around 25 centimetres in diameter. Using a sharp knife or a pizza cutter, divide the dough circle into 16 triangles, and roll each one from the wider towards the narrower side, only lightly pressing.
Place a cake ring (23 cm in diameter) on a large baking sheet, and arrange the rolls in a circular fashion, as shown, so they touch. Make sure you place them seam side down, so the weight of the roll stops it from unravelling during baking. Generously mist them with cold water, and bake immediately in a preheated oven, at 200°C, for about 20-25 minutes. Let them cool down slightly, and serve.
