Crescent Rolls Gf Recipes

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

GRANDMA'S PERFECT CRESCENT ROLLS

Steps:

• Melt the butter in a medium saucepan over medium heat until completely melted. Add the milk and sugar, turn heat to very low, and bring the mixture to about 105 degrees, or until the mixture is warm to the touch.
• Add the mixture to a mixing bowl and add the beaten egg. Immediately add the yeast and let stand until mixture is foamy, about 5 minutes. If using instant yeast, you may simply add the yeast with the flour without proofing first.
• While yeast activates, measure 7 cups flour in large mixing bowl and add the salt. When yeast mixture is ready, add the flour and knead, adding more flour as necessary, until you have a soft, slightly sticky dough. Knead 6 to 7 minutes, then place in large bowl, cover, and let stand until dough has doubled in size.
• Divide dough into quarters, then shape the first piece into a round. Roll out dough into a 10-inch circle and cut dough into 8 to 10 triangles, depending on how large you want your rolls. Dip each triangle into the melted butter so that most, but not all, of the dough is coated with butter. Allow the excess to run off, then roll from short side oposite the point into a crescent shape. Place on cookie sheets lined with parchment so the rolls are almost touching. Repeat with the remaining sections of dough until all the rolls have been rolled.
• Let the rolls rise in a warm place until very puffy, though not necessarily doubled in size. Preheat the oven to 350 degrees and bake rolls for 12 to 15 minutes, or until golden brown. Remove from oven, let stand 5 minutes, then brush with additional melted butter and sprinkle lightly with kosher or sea salt. Serve warm or at room temperature.
• This dough can also be made into parkerhouse rolls or any other rolls you wish.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
• Add the dry ingredients and mix until a dough ball forms.
• Wrap the dough in cling wrap and chill for two to three hours.
• Preheat oven to 350°F or 180°C.
• Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
• Cut the dough into 8 triangles.
• Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
• Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.