Buttery Gluten-Free Crescent Bread Rolls

Name: Buttery Gluten-Free Crescent Bread Rolls
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 16 servings
Cuisine: American
Ingredients: 0.5 whole Active Dry Yeast; 1 whole Eggs; 2 cups Gluten-Free Flour; 2 tbsp Honey; 1 tbsp Potato Starch; 0.13 tsp Salt; 0.25 cup Unsalted Butter; 0.25 cup Water; 0.25 cup Whole Milk

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Buttery Gluten-Free Crescent Bread Rolls bake up soft and tender with a gentle sweetness from honey and a rich, buttery finish. They’re golden on the outside and pillowy within, perfect for holiday dinners or as a warm side for soups and salads. Serve them fresh from the oven for the most irresistible texture.

Prep40 mins
Cook25 mins
Serves16
DifficultyMedium

1

Warm the milk in a microwave-safe bowl until heated, about 30 seconds. Stir in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and the salt until combined. Let cool until lukewarm, 3 to 5 minutes.
2

Stir the warm water and yeast together in a small bowl. Let sit until dissolved and creamy, about 5 minutes.
3

Pour the milk mixture and the yeast mixture into the bowl of a stand mixer fitted with the paddle attachment. Add 1/2 of the beaten egg. Beat in the flour, 1/2 cup at a time, until the dough comes together. Switch to the dough hook and knead lightly until the dough is wet and sticky but forms a ball, about 5 minutes.
4

Grease a large bowl with 1 teaspoon softened butter. With greased or wet hands, move the dough into the bowl and turn it to coat with butter. Cover with a damp cloth and let rise in a warm spot until doubled in size, about 1 hour.
5

Lightly coat a work surface with potato starch. Deflate the dough and place it on the work surface. Divide the dough into 4 equal pieces and shape into rounds. Cover one round with a piece of parchment paper and roll it into a rectangle about 1/8 inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with the remaining rounds.
6

Roll each wedge from the base toward the tip. Brush a little of the remaining beaten egg on the seam to seal. Curve each roll into a crescent.
7

Line baking sheets with parchment paper. Place the crescents, seam-side down, on the prepared sheets. Brush the tops with the remaining beaten egg.
8

Place the baking sheets with the crescents into the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
9

Bake in the preheated oven until golden brown, about 25 minutes.