Herbed Crescent Rolls

Name: Herbed Crescent Rolls
Ingredients: 3 cups flour; 14 cup sugar; 2 tablespoons arrowroot; 34 teaspoon salt; 1 (1 1/4 ounce) package dry active yeast; 12 cup soymilk (or other non-dairy milk of choice); 13 cup water; 2 tablespoons vegan margarine; 1 tablespoon liquid lecithin; 13 cup freshly chopped basil; 2 tablespoons freshly chopped parsley; 1 tablespoon olive oil, plus additional for oiling pans and tops of rolls

12 ingredients

1 steps

Ingredients

3 cups flour
14 cup sugar
2 tablespoons arrowroot
34 teaspoon salt
1 (1 1/4 ounce) package dry active yeast
12 cup soymilk (or other non-dairy milk of choice)
13 cup water
2 tablespoons vegan margarine
1 tablespoon liquid lecithin
13 cup freshly chopped basil
2 tablespoons freshly chopped parsley
1 tablespoon olive oil, plus additional for oiling pans and tops of rolls

Directions

1

["In a large bowl, place the flour, sugar, arrowroot, salt, and yeast, and stir well to combine In a small saucepan, place the soy milk, water, and margarine, and cook the mixture over low heat until it reaches 120 degrees Add the soy milk mixture and lecithin to the dry ingredients and stir well to form dough into a ball Turn the dough out on to a floured work surface, and knead the dough for 5-7 minutes or until smooth and elastic Place the mixing bowl over the ball of dough to cover, and allow it to rest for 20 minutes.", "Meanwhile, in a small bowl, stir together the remaining ingredients and set aside Using a little olive oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside After the dough has rested, divide it in half and roll out each half to form a 9-inch circle.", "Divide the herb mixture evenly between the two circles of dough and spread it to form a 2-inch wide ring around the outer edge of each circle of dough Cut each dough circle into 8 wedges.", "To shape the crescents: Starting at the outer edge, roll up each wedge of dough towards the point end, and press slightly on the point to seal edge Transfer the rolled up wedge, placing the sealed point end down, on to one of the prepared cookie sheets and curve the ends of the roll to form a\"U\"" shape Repeat the rolling and shaping procedure for the remaining wedges of dough