adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Crescent Rolls
0 Likes
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Create homemade gluten-free crescent dough for irresistible soft and golden rolls with this simple recipe.
Ingredients:
  • 0.25 cup whole milk
  • 0.25 cup butter, softened
  • 2 tablespoons honey
  • 2 teaspoons honey
  • 0.125 teaspoon salt
  • 0.25 cup warm water (110 degrees F (43 degrees C))
  • 0.5 (.25 ounce) package active dry yeast
  • 1 large egg, beaten, divided
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon butter, softened, divided
  • 1 tablespoon potato starch, or as needed
Instructions:
  • Warm the milk in a microwave-safe bowl for 30 seconds. Add butter, honey, and salt. Stir until well combined. Allow to cool until lukewarm, about 3 to 5 minutes.
  • In a small bowl, mix warm water and yeast until dissolved and creamy. Allow to stand for about 5 minutes.
  • In the bowl of a stand mixer with a paddle attachment, mix the milk mixture and yeast mixture. Add half of the beaten egg. Gradually beat in the flour until the dough comes together. Switch to the dough hook attachment and gently knead the dough until it is wet and sticky but forms a ball, approximately 5 minutes.
  • Prepare a large bowl by greasing it with a luxurious teaspoon of softened butter. With buttered or wet hands, delicately transfer the dough into the bowl and give it a delightful buttery coating. Cover the bowl with a damp cloth and allow the dough to rise in a cozy spot until it doubles in size, approximately 1 hour.
  • Sprinkle potato starch on a clean work surface. Gently press down on the dough to release any air, then transfer it to the prepared surface. Divide the dough into 4 equal portions and shape each into a round ball. Cover one round with parchment paper and roll it out with a rolling pin into a thin rectangle. Cut it into 4 wedges and brush each with softened butter. Repeat with the rest of the dough rounds.
  • Roll each wedge from the base towards the point, brushing the seam with remaining beaten egg to seal, then bend each roll into a crescent shape.
  • Place parchment paper on baking sheets, then place crescents, seal-side down, on the sheets. Brush the tops with the remaining beaten egg.
  • Place the crescents onto the baking sheets and then preheat the oven to 365 degrees F (185 degrees C).
  • Bake in the oven until beautifully golden for around 25 minutes.

Similar Recipes