Featured Comment
From A: “Made these for a back to school dinner, and everyone loved them. Thanks for a great alternative to regular gluten rolls. I will be making these for Thanksgiving for sure!! ★★★★★”
From Jenny: “These were amazing! My non gluten free relatives didn’t even know they were gf! Will definitely be making again ★★★★★”
From Amy: “These are so good! Your recipes are so easy to follow and turn out delicious every time! ★★★★★”
Why Try These Gluten-Free Crescent Rolls
These gluten-free crescent rolls bring back a Thanksgiving tradition from my childhood! After years of trying to recreate my Mom’s crescent rolls, I finally found success with King Arthur gluten-free bread flour.
Outside of the holidays, I typically serve them with gluten-free pot roast or gluten-free beef stew for a comfort meal my whole family loves!
- Only one rise: The shaped rolls rise until doubled before baking, so there’s no second rise to worry about.
- Classic crescent roll shape: The gluten-free dough is workable enough to roll out and shape into the traditional crescent shape.
- Soft and fluffy texture: Gluten-free bread flour helps create the tender texture that’s difficult to achieve with a standard gluten-free 1:1 flour blend.
What You Need
Here are a few notes on some of the key ingredients to make these gluten-free crescent rolls. Jump to the recipe card below for the exact measurements.
- Gluten-free bread flour. I use this gluten-free bread flour, which contains gluten-free wheat starch and xanthan gum. It creates a dough that’s easy to roll and shape. This is the key to making gluten-free crescent rolls that are as good as the original!
- Almond flour. I like to add a little almond flour for extra flavor and browning. I use the same trick in my gluten-free sandwich bread!
- Instant yeast. I’m a big fan of using instant yeast since it can be mixed directly into the dry ingredients. If using active dry yeast, dissolve it in the warm liquids first.
- Whole milk powder. This is a newer addition to my recipe! I’ve tested it multiple times, and the rolls turn out softer and more flavorful than ever. It’s a small change that makes a noticeable difference!
How to Make Gluten-Free Crescent Rolls
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the dough. I start by combining the dry ingredients, then slowly add the liquid ingredients with the mixer on low. I increase the speed to medium and mix for 3 minutes, until very smooth. The dough should look like thick cookie dough!
Cover and chill. I oil a spatula then scrape the dough away from the sides and bottom, then cover the bowl tightly with plastic wrap. Refrigerate the dough for 20 minutes. I find this makes the dough much easier to roll out and shape!
Erin’s Tip
I prefer using the paddle attachment on my stand mixer, rather than the dough hook. In my experience, the paddle mixes this thick dough more evenly.
Roll and slice. Lightly flour your work surface, then scoop out half the dough. Roll it into a 12-inch circle and brush with 2 tablespoons of melted butter. Use a pizza cutter to slice the dough into 12 wedges. I aim for equal-sized wedges, but honestly, mine always vary a little and still turn out great! Repeat with the remaining dough.
Shape and rise. I start at the wide end to roll up each wedge, then place the rolls point side down on the prepared baking sheets. Make sure you curve the ends to create the classic crescent shape! Cover the baking sheets and let them rise in a warm place until doubled in size. In my kitchen, this usually takes 45 minutes to 1 hour!
Erin’s Tip
I like using this silicone baking mat with circle measurements to make it easier to roll the dough into a 12-inch circles.
Bake and serve. Bake until the edges start to turn golden, then immediately brush the warm rolls with extra melted butter. I love serving these fresh from the oven while they’re still warm. So good!
More Gluten-Free Bread Flour Recipes
Buttery, Gluten-Free Crescent Rolls
Video
Ingredients
For the Dough:
- 4 cup (600g) King Arthur Gluten-Free Bread Flour
- 2/3 cup (75g) almond flour
- ¼ cup (50g) granulated sugar
- 3 tablespoons (20g) dry whole milk powder
- 2 ¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (240ml) water, warm
- 1 cup (250ml) whole milk, warm
- 2 large eggs
- 4 tablespoons (56g) butter, melted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, almond flour, granulated sugar, milk powder, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, milk, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for20 minutes. (Refrigerating the dough makes it easier to roll out.)
- Line 2 large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, scoop out ½ of the dough. Roll into a 12-inch circle. Repeat with the other ½ of the dough. Brush the top of the dough with melted butter, about 2 tablespoons per circle.(You’ll brush the rest of the melted butter on the rolls when they’re done baking.)
- Use a pizza cutter to slice each circle into 12 equal wedges. (They might vary in size a bit, but that’s fine.) Roll up each wedge, starting at the wide end, into a crescent shape. Place the rolls point side down, 2-inchesapart, on the prepared baking sheets. Curve the ends to form crescents.
- Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Preheat the oven to 350°F.
- Bake for 22-26 minutes, until the edges begin to turn golden brown. Remove from the oven and immediately brush the rolls with melted butter. Best served warm.
Notes
almond flour. To Make-Ahead: I like to make these gluten-free crescent rolls ahead of time, then freeze them. This way I know I get the perfect rise and structure! To Store: Leftovers can be stored in an airtight container at room temperature for up to 3 days. I like to refresh them by slicing the rolls in half, spreading a little butter on each half, then broiling the rolls for 2-3 minutes until warm and toasty. To Freeze: Place cooled rolls in a large zip-top freezer bag, press the air out, and seal tightly. The rolls can be frozen for up to 3 months. I recommend thawing them at room temperature for 1-2 hours before warming and serving.
What brand of Dry Milk Powder do you use?
Hi Rachel! We don’t have a particular favorite. As long as it is whole milk powder it should work well. We hope you enjoy the crescent rolls!