Buttery, Gluten-Free Crescent Rolls

gluten-free crescent rolls in a bowl with a towel

Meaningful Eats

Buttery, Gluten-Free Crescent Rolls

24 rolls

UPDATE: The last few times I've made these rolls I've added 3 tablespoons of powdered whole milk to the dry ingredients and skipped the egg wash. They turn out softer and more flavorful than ever this way!

These gluten-free crescent rolls are a must-have at the holiday table! They're soft, buttery, and fluffy — everything a delicious roll should be!

This recipe makes 24 rolls (2 sheet pans full). You can half the recipe if you'd prefer to make 12 rolls.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 25

Author Erin Collins

Ingredients

For the Dough:

4 cup (600g) King Arthur Gluten-Free Bread Flour
2/3 cup (75g) almond flour or another flour of choice for flavor, see note
¼ cup (50g) granulated sugar
3 tablespoons (20g) dry whole milk powder (optional but makes the rolls softer!)
2 ¼ teaspoons instant yeast 1 packet
2 teaspoons salt
1 teaspoon baking powder
1 cup (236ml) water, warm
1 cup (236ml) whole milk, warm see note for dairy-free
2 large eggs
8 tablespoons (113g) butter, melted plus more for topping after baking

Instructions

Make the Dough

In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
With the mixer running on low, slowly add the water, milk, eggs, and 4 tablespoons of melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Shape the Rolls

Line 2 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. Brush the top of the dough with melted butter, about 2 tablespoons per circle.
Use a pizza cutter to slice the circle into 12 equal wedges. (Mine usually vary in size and it’s just fine!) Roll up wedges from the wide end and place point side down 2-inches apart on greased baking sheets. Curve the ends to form crescents.
Cover and let rise in a warm place until doubled, about 45-60 minutes.

Bake the Rolls

Preheat the oven to 350F.
Bake for 22-26 minutes, until starting to turn golden on the edges. Remove from the oven immediately and brush the rolls with additional melted butter.
Serve warm and enjoy!

Video

Notes

RECIPE NOTES

This gluten-free bread flour really is the secret ingredient for amazing gluten-free crescent rolls. Unfortunately other flour blends like gluten-free 1:1 baking flour won't yield the same results.

I like using this silicone baking mat with circle measurements to roll out the dough. It's helpful for measuring the 12-inch circle.

I prefer using the paddle attachment on my stand mixer when making these crescent rolls, rather than the dough attachment. I find the it mixes the dough more evenly.

I highly recommend using salted butter for this recipe. It provides the best depth of flavor!

Let the dough rest in the refrigerator for 20 minutes before shaping to make it easier to work with. Also, be sure to flour your work surface and rolling pin while rolling out the dough.

NUT-FREE: I like to add another flour to add more flavor to these rolls. The gluten-free bread flour can be a little bland on it's own. If you can't use almond flour, oat flour, sorghum flour or buckwheat flour are great choices! You could also simply use more bread flour in place of almond flour.

DAIRY-FREE: 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. I also use vegan butter in place of the butter.

STORAGE/FREEZING

These crescent rolls taste the very best when enjoyed shortly after baking.

TO STORE: Place the gluten-free crescent rolls in an airtight container and store at room temperature for up to three days. I like to refresh the rolls by slicing them in half, spreading them with a little butter and broiling the rolls for 2-3 minutes until warm/toasty.

TO FREEZE: Place the cooled rolls in a zip-top freezer bag, press air out and seal tightly. Freeze for up to 3 months. Defrost at room temperature and refresh by warming in the oven or microwave.

Nutrition