How to make
Heat the oil with water to 100°F (37°C). Add the yeast, by crushing it, along with the sugar and stir.
Sift the flour into a bowl and make a well, in which you need to pour the liquid (there may be some soft lumps of butter left in it, but this is not a problem). Add the cream cheese and salt and knead a smooth dough.
Until it stops sticking, keep adding a little flour or lightly grease your palms. Due to the lack of egg and more fat, the dough is very brittle and does not have much elasticity, so it is best to use flours with high gluten content, the so-called solid flours.
Leave the prepared dough to rest for 30 minutes, then form the rolls from it. Tear a ball, roll it out into a circle and roll it up almost to the middle or a little more. Cut the remaining unwrapped part into strips, which are then crossed two by two on the rolled up roll.
Push or press the strips to stick well. Bend each roll slightly to make a curve and arrange them in a tray covered with baking paper. Leave them to rise for at least an hour or until they become puffy (but don't expect them to triple in volume).
Grease them with butter or olive oil and bake them, until they aquire golden brown color in a preheated oven at 360°F (180°C).
Grease the prepared hot dairy free rolls without eggs with butter.
Eat them hot or cold for breakfast or at any time of the day. These rolls are irresistibly delicious, with a crispy crust and a tender and delicate core. When you tear them, they look a lot like croissants, because their dough is as greasy as theirs.
Since they are incredibly delicious on their own, I don't add a stuffing to them, but anyone can add one if they want. In this case, savory stuffings will be suitable, but if you reduce the salt in the dough, they will also be suitable for sweet stuffings.
