Name: Gluten Free Crescent Rolls Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 2 h 13 min
Yield: 16
Cuisine: American
Ingredients: ¼ cup whole milk; ¼ cup butter; 2 tbsp honey; 2 tsp honey; ⅛ tsp salt; ¼ cup warm water; ¼ oz active dry yeast; 1 egg; 2 cup gluten-free all-purpose flour; 1 tbsp butter; 1 tbsp potato starch

Photos of Gluten Free Crescent Rolls Recipe

How To Make Gluten Free Crescent Rolls

These gluten free crescent rolls still come out soft and light. The resulting bread is great on its own or as a side dish too.

Prep: 40 mins

Rise: 1 hr 8 mins

Cook: 25 mins

Total: 2 hrs 13 mins

Serves:

Ingredients

¼ cup whole milk
¼ cup butter, softened
2 tbsp honey
2 tsp honey
⅛ tsp salt
¼ cup warm water, (110 degrees F)
¼ oz active dry yeast, (½ package)
1 egg, beaten, divided
2 cup gluten-free all-purpose flour
1 tbsp butter, softened, divided
1 tbsp potato starch, or as needed

Instructions

Heat milk in a microwave-safe bowl for about 30 seconds, until warm. Mix in ¼ cup of butter, 2 tablespoons plus 2 teaspoons of honey, and salt. Cool until lukewarm.
Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, ½ 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.
Grease a large bowl with 1 teaspoon of softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place for about 1 hour, until doubled in volume.
Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the 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 ⅕-inch thick with a rolling pin; cut into 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 sealed-side down on the sheets. Brush tops with remaining beaten egg.
Transfer baking sheets to the cold oven. Heat oven to 365 degrees F.
Bake crescents for about 25 minutes until golden brown.
Serve warm and enjoy!

Nutrition

Sugar: 3g
:
Calcium: 18mg
Calories: 99kcal
Carbohydrates: 14g
Cholesterol: 11mg
Fat: 4g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 22mg
Protein: 2g
Saturated Fat: 1g
Sodium: 63mg
Trans Fat: 1g
Vitamin A: 181IU
Vitamin C: 1mg

Nutrition Disclaimer

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