This gluten-free crescent roll recipe is adapted from Butter Crescents on @site_name. The changes are mainly in the method. The outcome is a pliable, stretchy dough that bakes into a soft, creamy roll. These are delicious on their own or can be used in your favorite recipes for pigs-in-a-blanket or turnovers.
Ingredients
- ¼ cup whole milk
- ¼ cup butter, softened
- 2 tablespoons honey
- 2 teaspoons honey
- 1/8 teaspoon salt
- ¼ cup warm water (110 degrees F (43 degrees C))
- ½ (.25 ounce) package active dry yeast
- 1 large egg, beaten, divided
- 2 cups gluten-free all-purpose flour
- 1 tablespoon butter, softened, divided
- 1 tablespoon potato starch, or as needed
Directions
Step 1
Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
Step 2
Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
Step 3
Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
Step 4
Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Step 5
Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. 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 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
Step 6
Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
Step 7
Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
Step 8
Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
Step 9
Bake in the preheated oven until golden brown, about 25 minutes.
Tips
If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 108 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat2g | 12% |
Cholesterol22mg | 7% |
Sodium50mg | 2% |
Total Carbohydrate16g | 6% |
Dietary Fiber2g | 6% |
Total Sugars4g | |
Protein2g | |
Calcium8mg | 1% |
Iron0mg | 1% |
Potassium17mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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