Gluten-Free Crescent Rolls

Fluffy buttery crescent rolls made with gluten free dough. Perfect as a dinner roll or for use in your favorite recipes that call for store-bought Pillsbury crescent roll dough.

📝 Ingredients

• 2 1/2 cups gluten-free flour blend ( plus more for rolling out the dough)
• 1/2 teaspoon xanthan gum (omit if your flour blend contains)
• 3 Tablespoons granulated sugar
• 2 1/4 teaspoons dry active yeast
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter (cold, cut into pieces)
• 1/2 cup milk
• 1/4 cup water
• 1 egg
• 1 egg plus 2 tsp water (optional for egg wash)

👨‍🍳 Instructions

1. 1Dry: Place the flour, sugar, yeast, baking powder, and salt in a large mixing bowl and whisk to combine. Cut the butter into small pieces and add to the flour mixture. Use a pastry blender (or your hands), to work the butter into the flour until only pea-sized pieces remain. You can also do this step in a food processor.
2. 2Wet: Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Use a spatula to stir together until the dough gathers itself into a ball. You may need to use your hands to finish this step.
3. 3Rest: Wrap the dough in plastic wrap and chill in the fridge for at 30 minutes.
4. 4Fold: Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick. Fold the dough into thirds (see photos in the blog post). Turn 90 degrees, roll, and fold into thirds again.
5. 5Rest: Repeat the folding pattern 3 more times, wrap the dough in plastic wrap, and chill in the fridge for 30 minutes.
6. 6Roll: Divide the dough into 2 equal portions. Roll each portion out into a long rectangle, about 1/8 to 1/4 -inch thick, 15-inches long, and 6 inches wide.
7. 7Form: Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll. Fold the corners in slightly to form, a crescent shape or leave as is.
8. 8Proof: Place the crescents on parchment lined baking sheets, cover loosely with a towel, and allow to rise (proof) for 1 hour or until puffy and nearly doubled in size.
9. 9Egg Wash: Mix together the egg and water. Using a pastry brush gently brush the egg wash over the rolls. This step is optional but helps give a more golden color.
10. 10Bake: Preheat the oven to 400 degrees F, then bake the crescent rolls for 12 to 14 minutes or until puffed and golden.