In a large bowl, place the flour, sugar, arrowroot, salt, and yeast, and stir well to combine. In a small saucepan, place the soy milk, water, and margarine, and cook the mixture over low heat until it reaches 120 degrees. Add the soy milk mixture and lecithin to the dry ingredients and stir well to form dough into a ball. Turn the dough out on to a floured work surface, and knead the dough for 5-7 minutes or until smooth and elastic. Place the mixing bowl over the ball of dough to cover, and allow it to rest for 20 minutes.
Meanwhile, in a small bowl, stir together the remaining ingredients and set aside. Using a little olive oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside. After the dough has rested, divide it in half and roll out each half to form a 9-inch circle. Divide the herb mixture evenly between the two circles of dough and spread it to form a 2-inch wide ring around the outer edge of each circle of dough. Cut each dough circle into 8 wedges.
To shape the crescents: starting at the outer edge, roll up each wedge of dough towards the point end, and press slightly on the point to seal edge. Transfer the rolled up wedge, placing the sealed point end down, on to one of the prepared cookie sheets and curve the ends of the roll to form a "U" shape. Repeat the rolling and shaping procedure for the remaining wedges of dough, placing 8 crescents on each prepared cookie sheet.
Lightly brush the tops of the crescents with a little olive oil, cover the cookie sheets, and place the shaped crescents in the refrigerator for 2-24 hours or until ready to bake. When ready to bake, carefully uncover the crescents and allow them to sit at room temperature for 10 minutes prior to baking. Bake the crescents at 400 degrees for 12-15 minutes or until golden brown.
Yield: 16 rolls
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