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How to Make Gluten-Free Crescent Rolls - A Step-by-Step Guide

Are you searching for a delicious gluten-free bread recipe that's perfect for any occasion? Look no further than these mouthwatering Gluten-Free Crescent Rolls. Whether you're hosting a dinner party, preparing a holiday feast, or simply looking for a tasty accompaniment to your meal, these crescent rolls are sure to please your taste buds. Not only are they gluten-free, but they're also incredibly soft, fluffy, and full of flavor.

This recipe is perfect for those with gluten sensitivi...

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Ingredients

  • ¼ cup whole milk
  • ¼ cup butter, softened
  • 2 tablespoons honey
  • 2 teaspoons honey
  • ⅛ teaspoon salt
  • ¼ cup warm water (110 degrees F (43 degrees C))
  • ½ (.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

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 16
  • Yield: 16 rolls

  • Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
  • Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
  • Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
  • Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
  • Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
  • Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
  • Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
  • Bake in the preheated oven until golden brown, about 25 minutes.

    • Nutrition

    108 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 22mg
    • Sodium: 50mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 2g
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 17mg

    Categories

    Bread recipes
    Appetizer recipes
    Pastry recipes
    Breakfast recipes