Dairy Free Crescent Rolls

Total time2 hr 45 min

Prep time30 min

Cook time15 min

4.7

(14)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
3 tbsp granulated sugar
1 tsp fine salt
1 large egg, room temperature
4 tbsp unsalted butter, softened and cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups all-purpose flour, plus more for dusting

For shaping and finishing

2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large egg
1 tbsp whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
flaky sea salt, for sprinkling (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
2
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!