When You Need Something Comforting, These Homemade Gluten Free Crescent Rolls Absolutely Hit The Spot!
Ingredients
1 pkg active yeast or fast rise yeast
6 T warm water 105-110 degrees
4 T sugar divided
1 3/4 cup Cup 4 Cup flour 210 grams (this brand in particular!)
1 T cornstarch
1/4 C butter COLD, cut into small pieces
1 egg room temperature
1/2 t salt
Additional 2 T softened butter for spreading and basting
Instructions
Preheat the oven to 200 degrees. (We are warming the oven to create an environment
for proofing the dough. You will turn it off prior to putting the dough ball in the oven. Turn
it off once it reaches 200 degrees)
To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast
and 1 T sugar together. To that, add your warm water and allow to proof for 5-10
minutes. It should easily double in size, if not more.
**Update – You can also use instant rise yeast, which requires no proofing. Simply add
the dry yeast to the blend of flour and sugar. Add warm water to the dough as the recipe
calls for.
Meanwhile cut your cold butter into the flour+ cornstarch. I use a food processor to do
this. However, you can use a pastry cutter, or simply use your hands to mix it in.
Transfer flour mixture to a large bowl.
To that add the egg, salt, 3 T sugar and proofed yeast. (Or just warm water, if you used
rapid rise yeast.) Mix until all of the water is absorbed, and a dough ball forms.
TURN OVEN OFF. (If you haven't already.)
Place dough on a lightly floured surface. (I like to use parchment paper.) Using a rolling
pin, roll into a 12 inch circle. Gently spread approximately 2 T softened butter on top of
dough.
Cut dough into 12 (or 8) sections. Working from the outside, roll each individual triangle
towards the center to create your crescent. Place your rolls on a parchment paper lined
cookie sheet.
Place rolls in the warmed (but turned off) oven. Allow to rise for 30 minutes.
After rolls have risen to almost double their size, remove rolls from oven, and preheat
oven to 350 degrees. While oven is heating, brush each roll with a thin coat of butter to
prevent overbrowning while baking. Oil can also be used.
Once oven comes to temperature, bake rolls in oven for 12-15 minutes. I always rotate
my pans halfway through the baking cycle.
After rolls are done, remove from oven, and serve warm. If desired, brush with any
remaining melted butter.
Freeze any remaining rolls for later.
MI Gluten Free Gal says:
My tips for success?
1) Use Cup 4 Cup brand flour, and ONLY that flour. Not King Arthur. Not Bob's Red Mill.
Not Krusteaz. Only Cup 4 Cup.
2) While you can use Instant Yeast, I feel rolls made with active yeast (which needs to
be proofed before using) yield a better tasting roll.
3) DO NOT skip adding a layer of butter on your dough before cutting and rolling. If you
do, they will be dry.