Cooking and Serving: 40 minutes | 12 rolls
Ingredients
1 tablespoon lukewarm water, mixed and allowed to gel). | 1 2 liter proofing bucket or other sealed container | Pizza or pastry wheel or sharp knife, for slicing the dough
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 12 rolls
Ingredients
1 tablespoon lukewarm water, mixed and allowed to gel).
1 2 liter proofing bucket or other sealed container
Pizza or pastry wheel or sharp knife, for slicing the dough
⅝ cup (88 g) gluten free bread flour blend
1 ½ teaspoons (6 g) granulated sugar
1 teaspoon (3 g) instant yeast, (see Recipe Notes)
½ cup (4 ounces) warm water, (about 95°F)
1 ¾ cups (245 g) gluten free bread flour blend
1 ½ teaspoons (9 g) kosher salt
1 teaspoon (6 g) honey
⅜ cup (3 fluid ounces) buttermilk or plain whole milk yogurt, at room
1 (50 g (weighed out of shell)) egg, at room temperature
2 tablespoons (28 g) unsalted butter, softened
Risen Starter
3 tablespoons (42 g) unsalted butter, just barely melted
Egg wash, (1 egg beaten with 1 tablespoon milk, cream, or water) optional
Notes
* How to make gluten free crescent rolls
* Ingredient substitutions
* Gluten Free Crescent Rolls Recipe
* Serving suggestions
* Storage instructions
* Classic dough: I really miss refrigerated canned Pillsbury dough in a can,
but you can’t buy a gluten free version of it.
* Versatile: Use it to make these classic soft, fluffy buttery rolls, plus a
crescent ring, baked brie
and anything else you want to roll inside or bake on top.
* Make ahead: The raw dough keeps in the refrigerator in a tightly sealed
container for up to 5 days. Use the dough to make some fresh rolls tonight,
and for apple hand pies
* Easy to make: This recipe can be made with my specialized gluten free bread
and also with King Arthur Flour gluten free bread flour or Caputo Fioreglut
Hand holding a brush that is brushing gluten free crescent rolls with melted
holding a brush that is brushing gluten free crescent rolls with melted butter
HOW TO MAKE GLUTEN FREE CRESCENT ROLLS
Make the starter: We begin with a “starter” or pre-ferment to give the crescent
dough a head start in rising, and to make the dough easier to handle. With all
the yeast in the recipe, and doubles in size.
light tan shapeless unrisen dough starter in small glass bowl
tan shapeless unrisen dough starter in small glass bowl
same bowl with larger risen starter
bowl with larger risen starter
Make the dough: Add all of the wet ingredients (buttermilk, egg, honey, softened
butter, and the risen starter) to the bowl of a stand mixer (or a large bowl).
Whisk together the gluten free bread flour and salt, add to the wet ingredients,
and knead well with the dough hook (works for a handheld mixer with the hook).
Transfer the dough to a sealed container, and refrigerate for up to 5 days.
large round metal stand mixer mixing bowl with white risen starter, white milk,
yellow egg and yellow butter
round metal stand mixer mixing bowl with white risen starter, white milk, yellow
egg and yellow butter
medium size round metal mixing bowl with white flour and wire whisk with black
handle all being held in a hand
size round metal mixing bowl with white flour and wire whisk with black handle
all being held in a hand
stand mixer bowl in white kitchenaid stand mixer with sticky pale dough with
mixer bowl in white kitchenaid stand mixer with sticky pale dough with white
same pale dough in plastic Cambro bucket without lid
pale dough in plastic Cambro bucket without lid
Shape the dough: On baking day, turn the dough out onto a shaping surface,
smooth out with a bit of extra flour, and roll into a round. Slice the round
into 4 quarters, then each quarter into 3 pieces for 12 triangles. Brush or
spread softened butter on top.
round board covered in light canvas cloth with 10-inch round dough rolled out on
board covered in light canvas cloth with 10-inch round dough rolled out on top
same board with round dough cut into 4 quarters with black-handled pizza wheel
board with round dough cut into 4 quarters with black-handled pizza wheel cutter
same dough now cut into 12 roughly equal triangles
dough now cut into 12 roughly equal triangles
hand holding small offset metal spatula with brown handle spreading soft butter
on same sliced dough round
holding small offset metal spatula with brown handle spreading soft butter on
same sliced dough round
Finish and bake: Separate the triangles and roll each from base to tip. Place on
a baking sheet, brush with melted butter (and an egg wash, if using Caputo
Fioreglut or KAF bread flour), and bake.
hand rolling one triangle of dough from base to tip with other triangles
separated on cloth covered board
rolling one triangle of dough from base to tip with other triangles separated on
12 small raw crescent shaped rolls of raw dough in 2 rows on white paper on gold
colored rectangular jelly roll pan
small raw crescent shaped rolls of raw dough in 2 rows on white paper on gold
colored rectangular jelly roll pan
same raw crescent rolls brushed with yellow egg wash and melted butter
raw crescent rolls brushed with yellow egg wash and melted butter
same crescent rolls now browned and fully baked
crescent rolls now browned and fully baked
Avoid overflouring the dough during shaping naturally much less sticky that way. And use a light touch during shaping.
BRUSH WITH BARELY-MELTED BUTTER
We brush the inside and the outside of the rolls with butter before baking.
Butter that has just started to melt is soft enough to spread and brush, but
less likely to leak out during baking.
The original recipe was written to make 24 rolls. To test other bread flours, I
cut it in half to make 12, and preferred the smaller batch.
If you plan to use it for crescent roll appetizers and snacks from the past,
just double the yield to 24 or click the button in the full recipe below.
BRUSH WITH AN EGG WASH
If you’re using Caputo Fioreglut gluten free flour or King Arthur Flour gluten
free bread flour, the rolls need help browning in the oven. Brush them first
with melted butter, then an egg wash.
CHOOSE YOUR FLOUR BLEND CAREFULLY
This recipe needs gluten free bread flour in one form or another to work. An all
purpose gluten free flour blend like Better Batter’s classic blend or Nicole’s
Best won’t work properly. But there are more bread flour options than ever!
Crescent rolls baked on white paper on tray
rolls baked on white paper on tray
INGREDIENT SUBSTITUTIONS
In place of buttermilk, use half nondairy sour cream, half nondairy milk. In
place of regular butter, use block vegan butter (Miyoko’s Creamery is my
favorite brand, but Earth Balance sticks should work, too).
Avoid using my gluten free bread flour blend, which must contain dairy. Instead,
use Caputo Fioreglut or KAF gluten free bread flour (keep in mind that they both
contain wheat starch, though, which is safe for celiacs but not if you are
Try replacing the egg with a “chia egg” (1 tablespoon ground white chia seeds +
1 tablespoon lukewarm water, mixed and allowed to gel).
If you don’t have instant yeast, you can use active dry yeast. Use just under 1
gram more for a total of 4 grams active dry yeast, and dissolve it first in some
of the warm water in the starter first.
Crescent rolls in a pile on white paper in a brown basket
rolls in a pile on white paper in a brown basket
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GLUTEN FREE CRESCENT ROLLS RECIPE
Prep Time: 25 minutes mins
Cook Time: 15 minutes mins
Rising time: 3 hours hrs 30 minutes mins
Total Time: 4 hours hrs 10 minutes mins
pile of lightly golden browned rolls shaped like crescents
of lightly golden browned rolls shaped like crescents
These soft, buttery gluten free crescent rolls are made with gluten free bread
flour for the fluffiest rolls. Perfect for any meal or holiday!
* Stand mixer with dough hook (or handheld mixer with dough hook attachments)
* 1 2 liter proofing bucket or other sealed container
* Pizza or pastry wheel or sharp knife, for slicing the dough
* ⅝ cup (88 g) gluten free bread flour blend
* 1 ½ teaspoons (6 g) granulated sugar
* ½ cup (4 ounces) warm water, (about 95°F)
* 1 ¾ cups (245 g) gluten free bread flour blend
* 1 ½ teaspoons (9 g) kosher salt
* 1 teaspoon (6 g) honey
* ⅜ cup (3 fluid ounces) buttermilk or plain whole milk yogurt, at room
* 1 (50 g (weighed out of shell)) egg, at room temperature
* 2 tablespoons (28 g) unsalted butter, softened
* 3 tablespoons (42 g) unsalted butter, just barely melted
* Egg wash, (1 egg beaten with 1 tablespoon milk, cream, or water) optional
* In a medium-size bowl, place the bread flour, granulated sugar, and instant
yeast, and whisk to combine well. Add the warm water, and mix until smooth
and well-combined. (If using Caputo Fioreglut flour, add the water to the
bowl first, followed * The mixture will be thick and shapeless. Cover and set the bowl aside in a
warm, draft-free location to rise until doubled in size (about 45 minutes).
* In a stand mixer bowl (or a large bowl with a handheld mixer with dough
hooks), add the honey, yogurt or buttermilk, egg, room temperature butter,
and risen starter to the bowl.
* In a separate bowl, whisk together the bread flour and salt, and whisk to
combine. Add to the mixing bowl on top of the wet ingredietns.
* Place the bowl in your stand mixer fitted with the dough hook and knead for
about 5 minutes on medium-high speed or until the dough is smooth and
stretchy, and appears to have lightened a bit in color.
* Spray a silicone spatula with cooking oil spray, and scrape down the sides of
the bowl to make sure all the dry ingredients are incorporated.
* Transfer the dough to a bowl or proofing bucket large enough for the dough to
rise, and cover tightly with plastic wrap or the top of your proofing bucket.
* Place the dough in the refrigerator for at least 1 hour and up to 5 days.
* On baking day, line a rimmed baking sheet with unbleached parchment paper and
* Turn the dough out onto a lightly floured surface, and sprinkle it very
lightly with more flour. Handling the dough very gently so you don’t
incorporate too much flour into the dough, turn the dough over a few times
* Roll the dough into a 10-inch to 12-inch circle, turning the dough over
frequently, sprinkling very lightly with more flour as necessary, and moving
it around to prevent sticking.
* With a pizza wheel or sharp knife, slice the round of dough into 4 equal
pieces, each a very wide triangle. Slice each quarter into 3 equal triangles,
making 12 triangles total.
* Brush the dough liberally with about half of the 3 tablespoons of barely
melted butter, then allow the dough to sit briefly to allow the butter to
* Separate one triangle from the circle, and roll it gently but securely from
base to tip. Place the shaped raw crescent roll on the prepared baking sheet,
with the tip of the triangle secured on the bottom.
* Repeat with the remaining pieces of dough. Space the rolls about 1 1/2 inches
apart on the prepared baking sheet.
* Cover the baking sheet with lightly oiled plastic wrap, and place it in a
draft-free location to rise until about 150% of its original size, or 50%
more than the size it started (about 45 minutes).
* The rolls will not double, so do not overproof. If the dough starts to look
less smooth on top or break, stop the rising right away.
* About 15 minutes before the end of the rolls’ rise, preheat your oven to
350°F. If you’ve used Caputo Fioreglut or KAF gf bread flour, preheat the
* Once the rolls have finished rising, remove the plastic wrap and brush the
tops generously with the rest of the barely melted butter. If you’ve used
Caputo Fioreglut or KAF gf bread flour, brush the the tops of the rolls with
* Place the baking sheets in the center of the preheated oven and bake until
the rolls are just browned (about 15 minutes).
* Remove from the oven, and serve warm.
About gluten free bread flour.
For a full explanation of my gluten free bread flour
questions regarding substitutions in that blend, how to create it, and how to
handle it, please click over to that post.
Here are the weight measurements for making the total 4 3/4 cups (665 grams)
required for this bread dough:
* 475 grams Better Batter original blend all purpose gluten free flour or my
* 119 grams whey protein isolate
* 71 grams Expandex modified tapioca starch
You can also make this recipe with King Arthur Flour’s Gluten Free Bread Flour
blend and Caputo Fioreglut gluten free flour blend
without any changes to the starter or dough
ingredients. To encourage the rolls to brown with these flours, though, brush
the outside of the shaped and risen dough first generously with melted butter,
then with an egg wash (1 egg beaten with milk, cream, or water) and bake at
This recipe calls for 5 grams of instant yeast, which is also called breadmaker
If you would like to substitute active dry yeast in its place, you’ll need to
multiply the amount in the water from the starter first.
Allow it to activate before adding the remaining starter ingredients and
following the recipe as instructed.
From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns,
and More Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013.
Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 26mg | Fiber:
1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Any way you may have used crescent roll dough before, you can use this dough
now. Here are some ideas:
HAM AND CHEESE SANDWICHES
Roll out the dough and slice the round into 6 or 8 pieces instead of 12. Fold a
slice of ham and a slice of cheese to fit on the top of the triangle, then roll
from base to tip. Bake as directed.
Mix 1 teaspoon ground cinnamon, 1/4 cup granulated sugar and 1 teaspoon
cornstarch. After brushing the triangles with melted butter, sprinkle with the
cinnamon sugar. Continue the recipe as written.
Once baked, they will stay fresh covered in plastic or in a sealed container for
about 2 days. Sprinkle with warm water and bake in a toaster oven at 300°F for 5
For longer storage, cool the rolls completely, wrap tightly in plastic wrap or
in a sealed container and freeze for up to 3 months. Defrost one at a time at
room temperature, then refresh as described above.
To parbake or partially bake any dough you don’t plan to serve right away, bake
at 300°F until they are just set but not browned at all (about 10 minutes).
Let them cool, then freeze in a single layer before piling them into a sealed
freezer-safe container. To finish baking, defrost almost fully at room
temperature, brush with an egg wash or melted butter, then bake at 350°F for 10
minutes or until just browned.
Are crescent rolls the same as croissants?
No, crescent rolls are not the same as croissants. They are similar in shape,
but a crescent roll is bread, and a croissant is pastry. Gluten free croissants
between crescent rolls and flaky layered buttermilk biscuits
If I add meat and cheese before rolling, does that affect the baking time?
Depending on what you place inside the rolls, and how much of it, before baking,
baking may take a bit longer. Just watch the rolls after about 15 minutes to see
when they’re beginning to brown. And don’t pull the dough tight around the
filling or it may break.
Can I use this dough like a pizza crust?
Yes! You can roll this dough out into a round or rectangle, bake it until it
begins to brown, then top and bake until the toppings melt and bubble.
Would this recipe work with Bob’s Red Mill 1-to-1 flour? KAF Measure for
I’m afraid not! You need a “gluten free bread flour” like KAF gluten free bread
flour or Caputo Fioreglut.
Raw crescent rolls being brushed with butter and baked crescent rolls on a tray
crescent rolls being brushed with butter and baked crescent rolls on a tray