Gluten-Free Crescent Rolls
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Whole Milk1 tbsp
Butter (softened, divided)2 tsps
Honey1 tsp
Salt1 tbsp
Potato Starch (or as needed)Directions:
1
Heat milk in a microwave-safe bowl until warm, about 30 seconds
2
Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt
3
Cool until lukewarm, 3 to 5 minutes
4
Combine warm water and yeast in a small bowl
5
Let stand until dissolved and creamy, about 5 minutes
6
Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment
7
Add half the beaten egg
8
Beat in flour, 1/2 cup at a time, until dough pulls together
9
Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes
10
Grease a large bowl with 1 teaspoon softened butter
11
Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter
12
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour
13
Dust a work surface with potato starch
14
Deflate dough and turn it out onto the work surface
15
Divide the dough into 4 equal pieces and form into rounds
16
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
17
Brush each wedge with a little softened butter
18
Repeat with remaining dough rounds
19
Roll each wedge up from the base towards the point
20
Brush a little bit of remaining beaten egg on the seam to seal
21
Bend each roll into a crescent shape
22
Line baking sheets with parchment paper
23
Arrange crescents sealed-side down on the sheets
24
Brush tops with remaining beaten egg
25
Transfer baking sheets to the cold oven
26
Heat oven to 365 degrees F (185 degrees C)
27
Bake crescents until golden brown, about 25 minutes