Step 1

Place the yeast and water in a large bowl or the bowl of a stand mixer and let the yeast “flower,” about 10 minutes.

Step 2

Add the remaining ingredients to the bowl except the flour and vital wheat gluten, and mix by hand or on low speed if using a mixer for about a minute.

Step 3

Gradually add the vital what gluten, if using, and then the flour. Add the fourth cup slowly, a tablespoon at a time. How much flour is needed will depend a lot on the weather in your part of the world at the time you’re baking. A dryer climate means you will need less flour, a damp day with lots of humidity in the air will mean you will need more. At the end of 10 minutes of kneading you want a smooth, elastic ball of dough.

Step 4

Transfer the dough to an oiled bowl, turn over once to coat the top with oil, cover with plastic wrap, and place in a warm spot until the dough has doubled, around 2 hours.

Step 5

Now punch the dough down and divide into two equal parts. Shape each into a smooth ball and then roll each out to a diameter of about 10-12 inches.

Step 6

With a pizza cutter, cut eight wedges, as you would a pizza.

Step 7

Take one wedge, brush the top with a little oil, and then, using your fingers, roll from the broader edge toward the tip. Once you’ve formed the roll, tuck the ends downward to form the crescent.shape.

Step 8

Shape all 16 wedges into crescents, placing them at least an inch or two apart on a greased baking sheet.

Step 9

Brush the tops of the rolls with some oil or with a mixture of soymilk and oil, and allow them to stand, covered loosely with a napkin, until they’ve doubled in size, about 2 more hours.

Step 10

Bake the rolls in a preheated 425-degree oven about 15-20 minutes or until the rolls are golden-brown. Cool on a rack.