Ingredients
Equipment
Method
- In a large mixing bowl of your stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Let it sit for 5-10 minutes, or until the mixture is foamy and bubbly, indicating the yeast is active.1 ½ cups warm milk, 2 ¼ teaspoons active dry yeast, pinch of granulated sugar
- To the foamy yeast mixture, add the remaining 2 tablespoons of granulated sugar, salt, melted butter, and room temperature eggs. Mix on low speed until well combined.2 tablespoons granulated sugar, 1 teaspoon salt, ½ cup unsalted butter, melted
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, gluten-free sweet rice flour, and tapioca starch. Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, mixing on low speed until a sticky dough forms.1 ½ cups gluten-free all-purpose flour blend, 1 ½ cups gluten-free sweet rice flour, ½ cup tapioca starch
- Increase the mixer speed to medium-low and knead for about 5-7 minutes. The dough will be quite sticky, and that’s perfectly normal for gluten-free dough. It should pull away from the sides of the bowl slightly but will still be soft and pliable.
- Lightly grease a clean bowl with oil or cooking spray. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for 1 to 1.5 hours, or until the dough has roughly doubled in size.
- Gently punch down the risen dough. Turn the dough out onto a lightly floured surface (using more gluten-free flour blend for dusting). Divide the dough into two equal portions. Roll each portion into a circle about ½ inch thick and 8-10 inches in diameter. Cut each circle into 8 equal wedges, like a pizza.1 ½ cups gluten-free all-purpose flour blend
- Starting from the wide end of each wedge, gently roll up the dough towards the pointed tip. Place the shaped crescent rolls seam-side down on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they appear puffy.
- While the rolls are on their second rise, preheat your oven to 375°F (190°C). If using, brush the tops of the risen rolls with the egg wash for a golden sheen.1 egg Egg wash, 1 tablespoon water or milk
- Bake for 15-20 minutes, or until the Gluten Free Crescent Rolls are golden brown and cooked through.
- As soon as the rolls come out of the oven, brush them generously with melted butter. Let them cool slightly on the baking sheet before serving warm.Additional melted butter
Notes
Store cooled rolls in an airtight container or wrapped tightly for up to 2 days at room temperature or 4-5 days refrigerated. Reheat in microwave (15-20 secs) or oven (300°F/150°C for 5-10 mins). Freeze wrapped individually for up to 2-3 months, thaw overnight in refrigerator and reheat.
