This gluten-free crescent roll recipe is adapted fromButter Crescentson Allrecipes. The changes are mainly in the method. The outcome is a pliable, stretchy dough that bakes into a soft, creamy roll. These are delicious on their own or can be used in your favorite recipes for pigs-in-a-blanket or turnovers.
Ingredients
- 0.25 cups whole milk
- 0.25 cups butter , softened
- 2 tablespoons honey
- 2 teaspoons honey
- 0.13 teaspoons salt
- 0.25 cups warm water , 110 degrees F (43 degrees C
- 0.5 packages active dry yeast , .25 ounce
- 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
-
1
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.
-
2
Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
-
7
Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
-
8
Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
-
9
Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
S'mores Cake
This s'mores cake is a delicious, chocolaty cake with crushed graham crackers and homemade marshmallow frosting between the cake layers, topped with a rich chocolate frosting and toasted marshmallow rosettes. A definite crowd-pleaser with all the flavors of the campfire treat in a cake!
Original Nestle Toll House Chocolate Chip Cookies
This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks.
Mexican Botana Platter
At the very tip of Texas, this Mexican botana platter recipe with beef and chicken fajitas, beans, cheese, guacamole, and sour cream has always been an all-in-one hit at restaurants or any get-together! Serve it with Spanish rice and fresh, warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.