Buttery, Gluten-Free Crescent Rolls

UPDATE: The last few times I've made these rolls I've added 3 tablespoons of powdered whole milk to the dry ingredients and skipped the egg wash. They turn out softer and more flavorful than ever this way!These gluten-free crescent rolls are a must-have at the holiday table! They're soft, buttery, and fluffy — everything a delicious roll should be!This recipe makes 24 rolls (2 sheet pans full). You can half the recipe if you'd prefer to make 12 rolls.

📝 Ingredients

• 4 cup (600g) King Arthur Gluten-Free Bread Flour
• 2/3 cup (75g) almond flour (or another flour of choice for flavor, see note)
• 1/4 cup (50g) granulated sugar
• 3 tablespoons (20g) dry whole milk powder ((optional but makes the rolls softer!))
• 2 1/4 teaspoons instant yeast (1 packet)
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup (236ml) water, warm
• 1 cup (236ml) whole milk, warm (see note for dairy-free)
• 2 large eggs
• 8 tablespoons (113g) butter, melted (plus more for topping after baking)

👨‍🍳 Instructions

1. 1--- Make the Dough ---
2. 2In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
3. 3With the mixer running on low, slowly add the water, milk, eggs, and 4 tablespoons of melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
4. 4Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
5. 5--- Shape the Rolls ---
6. 6Line 2 baking sheets with parchment paper or silicone baking mats.
7. 7On a lightly floured surface, scoop out ½ of the dough. Roll into a 12-inch circle. Brush the top of the dough with melted butter, about 2 tablespoons per circle.
8. 8Use a pizza cutter to slice the circle into 12 equal wedges. (Mine usually vary in size and it’s just fine!) Roll up wedges from the wide end and place point side down 2-inches apart on greased baking sheets. Curve the ends to form crescents.
9. 9Cover and let rise in a warm place until doubled, about 45-60 minutes.
10. 10--- Bake the Rolls ---
11. 11Preheat the oven to 350F.
12. 12Bake for 22-26 minutes, until starting to turn golden on the edges. Remove from the oven immediately and brush the rolls with additional melted butter.
13. 13Serve warm and enjoy!