Buttery, Gluten-Free Crescent Rolls

gluten-free crescent rolls in a bowl with a towel

Meaningful Eats

Buttery, Gluten-Free Crescent Rolls

24 rolls

These gluten-free crescent rolls are a must-have at the holiday table! They're tender, buttery, and just everything a delicious roll should be. I now add 3 tablespoons of powdered whole milk to the dry ingredients and skip the egg wash. I love how much softer and more flavorful the rolls turn out with this simple change!

Course Bread, Dinner, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 45

Cook Time 26

Rise Time 1

Total Time 2 11

Author Erin Collins

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.

Video

Notes

Gluten-Free: This recipe was designed to work with King Arthur Gluten-Free Bread Flour. No other flour can be substituted with the same results.

Dairy-Free: Omit the whole milk powder. Use unsweetened dairy-free milk of choice and dairy-free butter. I like using Elmhurst Unsweetened Cashew milk in place of whole milk. It has a similar fat content to whole milk, and doesn’t have any added gums or stabilizers that could interfere with the rise/crumb of the rolls.

Nut-Free: Use an additional ⅔ cup King Arthur Gluten-Free Bread Flour in place of the
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.

Nutrition