GLUTEN-FREE CRESCENT ROLLS
This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h13m
Yield 16
Number Of Ingredients 11
Steps:
- 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. 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 and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half 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, turning to coat it 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 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 1/8-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 (185 degrees C).
- Bake crescents until golden brown, about 25 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 16.1 g, Cholesterol 21.5 mg, Fat 4.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 50 mg, Sugar 3.7 g
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Gregory Esposito
[email protected]These rolls are a bit too bland for my taste.
Juliet Naich
[email protected]These rolls are a bit too crumbly for my taste.
Makoro Mabu
[email protected]These rolls are a bit too dry for my taste.
Nakato Edina
[email protected]These rolls are a bit too dense for my taste.
Jshbs Shs
[email protected]These rolls are a bit too sweet for my taste.
Adeel Mahi
[email protected]I would have liked these rolls more if they were a bit more flaky.
Md Nasim Ahmed
[email protected]These rolls are a bit pricey, but they're worth it.
Md Babu Ahmed
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced baker, but I was able to make these rolls without any problems.
Usman Adezai
[email protected]These crescent rolls are a great addition to any meal.
Owolewa Olaleye
[email protected]I'm so glad I found this recipe. I've been looking for a good gluten-free crescent roll recipe for ages.
Miasser Ibrahim
[email protected]These rolls were perfect for my holiday party. Everyone loved them!
Martha I. SEREMA
[email protected]I would definitely recommend this recipe to anyone looking for a gluten-free crescent roll recipe.
Mian Arham
[email protected]Overall, I was very happy with these gluten-free crescent rolls. They were easy to make and tasted great.
Saacid ismaaciil
[email protected]These crescent rolls were a bit too dry for my taste. I think I'll add some extra butter next time.
Sulaiman Haleepha
[email protected]I followed the recipe exactly and the rolls turned out great! I'm so glad I found this recipe.
Thandaza Ngqulwana
[email protected]These rolls were a bit more dense than traditional crescent rolls, but they were still very tasty. I would definitely make them again.
Tanzeem Hussain
[email protected]I was skeptical that gluten-free crescent rolls could be good, but I was proven wrong! These were amazing.
Abolfazl Behnam
[email protected]I've tried many gluten-free crescent roll recipes, and this one is by far the best. The dough was easy to work with and the rolls turned out perfectly.
Bijaya Kunwar
[email protected]These crescent rolls were a hit at my party! They were so flaky and delicious, and no one could tell they were gluten-free.