Gluten-Free Crescent Rolls (Dairy-Free Option)
These gluten-free crescent rolls are incredibly light, fluffy, and so delicious that they might just steal the show at your next meal.
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.
Nutrition
Serving: 1gCalories: 109kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 95mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 109IUVitamin C: 0.003mgCalcium: 26mgIron: 0.1mg