Don’t you love preparing some nice dish that has an interesting story to it? Well, these little yeast pastry rolls certainly fall under that category, as they are wrapped in quite exciting myths and facts about their origin.
Crescent rolls are very popular in all European countries, especially the ones that have been under control of the great Otoman Empire (Turkey). Back in the 16th and 17th Century, the Otoman Empire was one of the most powerful forces in the world, invading most of the Europe, parts of Asia and Africa, while other countries were under constant threat from their great army. One of the cities under the siege of Otoman Turks was Vienna. According to a legend, the battle between these two armies lasted for many months, and desperate to conquer yet another land, Turks intended to dig tunnels under the city walls during the night and easily defeat the other army from within, but Vienna bakers which worked their normal night shift heard the Turks, alerted their defenders and the attempt failed. And after some time, Austrian army forced this enormous empire to retreat. To celebrate their memorable role and the great overall success, the Vienna bakers made for the first time small breads in a shape of the Otoman emblem – the crescent moon, or as the Austrian bakers called it: das Kipfel.
Vegan Crescent Rolls with Sesame Seeds recipe:
So, even if the process of making this crescent rolls lasts a little bit longer, be brave like the Vienna bakers, roll up your sleeves and I am sure you will be munching these mini rolls with great joy. They are light and soft, just the perfect finger food for any party, and although the recipe is for the plain rolls, you can easily fill them with various fillings, or serve them with some spicy dip of your choice.
- 500 grams / 17 ½ ounces all purpose flour
- 250 milliliters / 8 ½ fluid ounces lukewarm water
- 100 milliliters / 3 ½ fluid ounces neutral oil - the sunflower oil is the best
- 4 tablespoons sesame seeds
- 20 grams / 0,7 ounce fresh yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- additional oil for glazing
- small bowl
- large mixing bowl
- wooden spoon
- measuring scale
- measuring cup
- rolling pin
- parchment paper
- 2 baking sheets
- Crumble the yeast into bowl, add sugar and pour lukewarm water. Put the mixture aside for about 15 minutes to rise.
- For that time, sift the flour into large mixing bowl, and using a wooden spoon blend the flour with salt, oil, sesame seeds, add yeast mixture.
- Knead the dough, until it gets separated from the bowl. Cover the bowl with tea towel and let it rest in a warm place for 45 minutes, or until doubled in size.
- After the dough has risen, turn it out onto a lightly floured breadboard (working surface). Divide the dough with knife in five equal parts, make five loafs and roll each loaf into a plate size circle and cut it into eight triangle pieces.
- Take each triangle peace and starting from the widest edge, roll toward the tip; bend the roll to get a crescent shape.
- Line the baking sheets with parchment paper; put the rolls in with the 2 inches / 5 centimeters apart. Cover each baking sheet with tea towel and let the rolls rest in a warm place for additional 45 minutes, or until nearly doubled in size.
- Heat the oven to 180ºC / 350ºF. Brush the top of each crescent roll with vegetable oil and bake for approximately 20 minutes, or until light golden brown color.
You can fill these vegan crescent rolls with some nice herb cheese and serve them warm with fresh salad, or you can eat them with some nice dip the day after, they will taste great too.