There’s nothing like the smell of freshly baked, soft, buttery rolls—especially when they’re gluten-free! These gluten-free crescent rolls are incredibly light, fluffy, and delicious that they might steal the show at your next meal.
These rolls are perfect for those with gluten intolerance or celiac disease. In this guide, you’ll find all the necessary ingredients and simple, easy-to-follow steps to make the best gluten-free crescent rolls home.
If you are looking for more gluten free baked goods, you should check out this gluten-free dinner rolls, they are one of my most popular recipies on the blog!
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❤️ Why You’ll Love These Crescent Rolls
- Tastes Like Regular Crescent Rolls: These gluten-free rolls are just as soft and tasty as regular ones.
- Perfect for Any Meal: They go well with many different foods as a snack on their own or with butter
- Beginner-Friendly Recipe: This recipe is great even if you've never baked gluten-free before because it has simple steps that are easy to follow.
🧈 Ingredients and Substitutes
- 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, though the end result might be a little different.
- Sugar: The yeast needs sugar to work, which helps the dough grow. You can use honey or maple syrup instead.
- Instant Yeast: Because it doesn't need to be mixed with water first, instant yeast is quick and easy to use. It makes the rolls soft and light.
- Salt: Salt makes the rolls taste better and helps keep the yeast from working too fast.
- Baking powder: This gives the rolls extra lift, which makes them light and soft.
- Warm Milk and Water: Using warm liquids helps the yeast work faster, which makes the dough rise better. You can also use milk that doesn't have dairy in it, like almond or soy milk.
- Eggs: The eggs shape the dough and make it soft and chewy. If you don't have eggs, you can use a store-bought egg replacer, but the taste might differ slightly.
- 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
To start, put gluten-free flour, sugar, yeast, salt, and baking powder in a bowl. If you have a stand mixer, use it. Mix the dry ingredients together by stirring them around.
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 should 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. The dough can rise during this time, which makes the rolls light and airy.
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 right away.
🌟 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.
- Maintain Liquid 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 doughs. If your kitchen is cool, an oven that's a little warm or a sunny spot can help.
🔖 Storing Tips
- Store these rolls in an airtight container at room temperature for uo to 3 days.
- You can also freeze them for up to 3 months. To defrost leave them thaw at room temperature and to refresh them warm them up in the oven.
🧀 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!
- Cheese. Any cheese of choice goes so well with these rolls.
- Ham. If you eat meat you can also add some ham. To bring it to the next level, you can toast them with some cheese and ham.
- Jam. Any jam of choice with a bit of butter goes so well together.
- Serve them alongsie 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. Make the rolls into rolls, and then put them on a baking sheet. Put them in a freezer bag after they are frozen. 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. It can also help to use gluten-free bread flour instead of all-purpose flour when making bread rise.
You can use sugar-free milk and butter instead of dairy milk. To keep the rolls soft and tasty, choose foods that have about the same amount of fat, like vegan butter and almond 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 doughs. If your kitchen is cool, an oven that's a little warm or a sunny spot can help.
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