If you are looking for soft and buttery rolls that are also gluten-free, then these Gluten-Free Crescent Rolls are for you! They are so incredibly light, fluffy, and delicious that they might steal the show at your next meal.
The reason why I love these rolls so much is because of how easy they are to make and how similar they are to the real crescent rolls. If someone doesn't know that they are gluten-free, they won't even notice!
If you are looking for more gluten-free baked goods, you should check out these gluten-free dinner rolls, they are one of my most popular recipes on the blog!
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❤️ Why You’ll Love These Crescent Rolls
- Tastes Like Regular Crescent Rolls: These rolls are just as soft and tasty as regular ones.
- Perfect for Any Meal: You can serve them alongside a meal, use them to make a sandwich, or have them on their own with butter or jam.
- Beginner-Friendly Recipe: This recipe is great even if you've never baked gluten-free before because it is very simple to follow and doesn't require any specific equipment.
🧈 Ingredients and Substitutes
This is a list of all the ingredients required for this recipe. The exact measurements can be found at the end of the article.
- Gluten-Free Flour: For this recipe, I recommend using King Arthur Gluten-Free Bread Flour. If you can't find this, any gluten-free bread flour mix will do. Just make sure that the blend you are using contains xanthan gum. The result might be a little different.
- Sugar: Yeast needs sugar to work, which helps the dough grow. You can use honey or maple syrup instead.
- Instant Yeast: I recommend using instant yeast because it doesn't need to be mixed with water first; however, you can also use active dry yeast.
- Salt: Salt makes the rolls taste better.
- Baking powder: This gives the rolls extra lift, which makes them light and soft.
- Warm Milk and Water: Warm liquids help the yeast work faster, which makes the dough rise better. If you want to make Dairy-free gluten-free crescent rolls, you can use any dairy-free milk of choice.
- Eggs: The eggs shape the dough and make it soft and chewy.
- Butter: The rolls taste rich and savory with butter. If you want to make them dairy-free, you can use a vegan butter substitute.
🥣 How to make these Gluten-Free Crescent Rolls?
Step 1- Prepare the Dough
In the bowl of a stand mixer, add gluten-free flour, sugar, yeast, salt, and baking powder. Mix the dry ingredients.
Slowly add the milk, eggs, and melted butter using a low speed. Once all the ingredients are mixed, turn the mixer up to medium speed and mix for three minutes. When you bake without gluten, the dough will look like thick cookie dough.
Step 2- Let the Dough Rest
Scrape the bowl's sides with a spoon to remove any dough stuck to the edges. Cover the bowl with plastic wrap and put it in the fridge for 20 minutes. When you chill the dough, it gets harder, which makes it easier to shape and roll out.
3. Shape the Crescent Rolls
Once the dough has chilled, remove it from the fridge and cut it in half. On a surface lightly dusted with gluten-free flour, roll out each piece into a 12-inch circle. Cover the top of the dough with about two teaspoons of melted butter. Each circle of dough will make 12 triangles. Each triangle should be rolled towards the point from the wide end, making a circular shape. Place each roll on a baking sheet lined with parchment paper, leaving some room between them.
4. Allow the Rolls to Rise
Lay the rolls out on a clean towel over a baking sheet. Keep them somewhere warm for 45 to 60 minutes for the dough to rise.
5. Bake the Rolls
Warm the oven up to 350°F. After getting hot, bake the rolls for 22 to 26 minutes or until the ends are golden brown.
While they are still warm, remove them from the oven and brush them with melted butter. For the best taste, serve immediately.
🌟 Expert Tips for Perfect Gluten-Free Crescent Rolls
- For the best texture, use gluten-free bread flour, preferably King Arthur Gluten-Free Bread Flour.
- Cool the dough so it shapes better: After letting it rest in the fridge, the dough is easier to work with when you roll it out and cut it into crescents.
- Use lukewarm milk and water: Warm milk and water help the yeast work right, but make sure the liquids are not too hot, or the yeast will die, and the dough will not rise.
- Wait patiently for the dough to rise. Gluten-free doughs take longer to rise than regular dough. If your kitchen is cool, an oven that's a little warm or a sunny spot can help.
- Make sure that your environment is warm enough for the dough to rise.
🔖 Storing Tips
- Store these rolls in an airtight container at room temperature for up to 3 days.
- You can also freeze them for up to 3 months. To defrost, leave them to thaw at room temperature. To refresh them, warm them up in the oven for a few minutes.
🧀 Serving suggestions
These rolls are delicious on their own. However, here are a few serving suggestions that go so well with them:
- Butter. I like using salted butter on warm rolls. The taste is just so good!
- Make a sandwich. You can use these rolls to make a sandwich with your favorite toppings.
- Jam. Any jam of choice with a bit of butter goes so well together.
- Serve them alongside your favorite soup. I like serving them with my favorite gluten-free tomato soup.
- Allongside your favotite stews.
💬 FAQ
You can freeze these rolls for up to three months. Form the dough into rolls and then place them on a baking sheet. When they are frozen, place them in a freezer bag. Let them thaw and rise at room temperature before baking when you're ready to use them.
If your rolls didn't rise, the yeast may be old. Add yeast to warm water with a pinch of sugar to see if it works. In 5 to 10 minutes, it should bubble. Another reason might be that your environment is too cold; to fix that, place them near a warm spot in your house or in the oven on a very low temperature.
Yes. To make them dairy-free, simply use dairy-free milk and butter instead of regular milk.
Both are in the shape of a circle, but croissants have more layers because of a method called lamination. Crescent rolls are easier to make than croissants, but they don't have the flaky, layered feel that croissants do.
🥯More Gluten-Free Bread Recipes
Did you make these Gluten-Free Crescent Rolls? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
Recipe
Gluten-Free Crescent Rolls (Dairy-Free Option)
Ingredients
- 4 cups gluten-free bread flour
- 2 tablespoon sugar
- 2¼ teaspoon instant yeast
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup lukewarm water
- 1 cup lukewarm milk (you can use dairy-free if needed)
- 2 large eggs
- 5 tablespoon butter melted (you can use dairy-free if needed)
Instructions
- To a bowl of a stand mixer combine the gluten-free flour, sugar, yeast, salt, and baking powder.
- Slowly add the milk, eggs, and melted butter using a low speed. Once all the ingredients are mixed together, turn the mixer up to medium speed and mix for three minutes. When you bake without gluten, the dough should look like thick cookie dough.
- Scrape the bowl's sides with a spoon to remove any dough stuck to the edges. Cover the bowl with plastic wrap and put it in the fridge for 20 minutes. When you chill the dough, it gets harder, which makes it easier to shape and roll out.
- Once the dough has chilled, remove it from the fridge and cut it in half. On a surface lightly dusted with gluten-free flour, roll out each piece into a 12-inch circle.
- Cover the top of the dough with about two teaspoons of melted butter. Each circle of dough will make 12 triangles.
- Each triangle should be rolled towards the point from the wide end, making a circular shape. Place each roll on a baking sheet lined with parchment paper, leaving some room between them
- Lay the rolls out on a clean towel over a baking sheet. Keep them somewhere warm for 45 to 60 minutes. The dough can rise during this time, which makes the rolls light and airy.
- Warm the oven up to 350°F. After getting hot, bake the rolls for 22 to 26 minutes, or until the ends are golden brown.
- While they are still warm, remove them from the oven and brush them with melted butter. For the best taste, serve right away.
Notes
- Make sure to use gluten-free bread flour bend. I recommend King Arthur's.
- Cool the dough so it shapes better: After letting it rest in the fridge, the dough is easier to work with when you roll it out and cut it into crescents.
- Maintain Lukewarm Temperature: Warm milk and water help the yeast work right, but make sure the liquids are not too hot, or the yeast will die, and the dough will not rise
- Wait patiently for the dough to rise. Gluten-free doughs take longer to rise than regular dough. If your kitchen is cool, an oven that's a little warm or a sunny spot can help.
- Store these rolls in an airtight container at room temperature for up to 3 days.
- You can also freeze them for up to 3 months. To defrost, leave them to thaw at room temperature. To refresh them, warm them up in the oven for a few minutes.
Anna says
These came out wonderful! so soft!