Yeast Free Orange Crescent Rolls

I'm going to be short and sweet on this post. 

As the world seems to have gone bonkers for yeast in the last month or so... I am perfecting my non-yeast breads. 

The crescent dough for this recipe would be perfect if you wanted to use it for a pizza dough base. Add some garlic powder, Italian seasonings, and brush with a little olive oil. You are good to go!

If you need a sweet breakfast or new snack to have with your coffee, these are definitely worth a try. You can of course change out the orange filling for cinnamon sugar and make cinnamon rolls. 

I have a new chicken recipe coming for you shortly! Stay healthy. Stay sweet. 

Cheers!

Yeast Free Orange Crescent Rolls

Makes 12 Fluffy Crescents!

Crescent Roll Dough:

2 cups flour

3 TBS sugar

1 TBS baking powder

1 tsp salt

5 TBS cold butter, cubed small

3/4 cup almond milk

Filling:

6 TBS white sugar

2 TBS grated orange rind

1 TBS melted butter 

Glaze:

6 TBS white sugar

2 TBS  Butter

1 TBS fresh orange juice

1/4 cup sour cream

To make the crescent rolls:

Combine flour, sugar, baking powder, and salt. Mix. 

Using a pastry cutter, cut in the cold butter into the flour. Once the mixture is like cornmeal, add the almond milk. Stir together until just combined. 

Dump dough onto a floured surface. Sprinkle with flour. Begin kneading the dough, add additional flour as needed to prevent sticking. 

Knead until the ball is smooth and slightly elastic. Leave the dough on the floured surface. Cover with a clean bowl. Let sit for at least 30 minutes. This will allow the dough to relax and makes it easier to roll out. 

The dough will be soft but not sticky. After sitting, it will NOT have risen as there is no yeast. The rising happens in the oven.

While the dough is resting, mix the orange zest and sugar for filling. 

Remove the bowl from the dough and roll out into a 12-14 inch circle on a floured surface. Brush the circle with 1 TBS melted butter. Sprinkle orange sugar over all. 

Using a sharp knife or pizza cutter, cut 12 triangles from the dough circle. Roll up each wedge tightly beginning at the wide end. 

Place the rolls, seam side down in a prepared 9x9 baking dish. (You can use a larger dish if you don't want them to touch) 

Preheat oven to 350. Bake, uncovered for approximately 25 minutes until lightly golden. 

While the crescents bake, make the glaze. Combine sugar, butter, and orange juice in a small saucepan. Bring to a boil over medium heat. Cook 3 minutes or until sugar is dissolved. Stir regularly to prevent scorching. Remove from heat. Allow to cool slightly. Stir in sour cream.  

Once rolls are baked, pour glaze over warm rolls. Let stand at least 20 minutes before serving. 

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