Dairy Free Crescent Rolls 🌙

Does anyone else just love Pillsbury crescent rolls? Well, they're not nearly as delicious or healthy as these homemade ones! These are part of my dairy free series for those who don't have access to raw milk. As I've mentioned before, if you don't have access to raw milk, the best alternative is coconut milk. I buy the Native Forest 'no guar' coconut milk. To make these nice and cohesive, I also used coconut oil in place of butter. They taste amazing!

Ingredients:

• 1 and 1/4 cup coconut milk

• 4 cups all purpose einkorn flour (regular organic all purpose works as well)

• 1/4 cup sugar

• 1 and 1/2 tbsp active dry yeast

• 1 tsp sea salt

• 1 egg

• 1/4 cup coconut oil, melted

• 1 egg for an egg wash (optional)

• 1 tbsp water

Directions:

1. Preheat your oven to 350°F.

2. In a small saucepan, warm the coconut milk until gently warm.

3. In the bowl of your stand mixer, combine the milk, yeast and sugar until dissolved. Let sit until frothy.

4. Switch to the dough hook and add 2 cups of flour, the egg and the sea salt. Mix until combined. Add the remaining flour 1/4 cup at a time until the dough is smooth and pulls away from the sides of the bowl.

5. Cover the bowl and let the dough rise until doubled in size (time varies based on house temperature).

6. Flour a work surface, turn the dough onto the surface. Divide the dough into 2 balls. Roll each ball into a 12-14 inch circle. Spread the melted coconut oil onto each circle.

7. Use a pizza cutter to divide the circle into 8 slices. Roll up each slice, starting from the outside working inward.

8. Place each crescent roll onto a parchment lined baking sheet.

9. Mix the egg and water to form an egg wash. Brush evenly over each crescent roll.

10. Allow the rolls to sit in a warm place until doubled in size.

11. Bake 12-15 minutes or until golden. Enjoy!