These tender, buttery gluten free crescent rolls are simply as fluffy and delicate because the ready-made can of rolls on the grocery retailer.
I’ve examined this beloved recipe with the gluten free bread flour choices out there to buy, and am thrilled to report that it really works simply as nicely. Baking these Pillsbury copycat rolls simply received lots simpler!
My take
Nicole’s Recipe Notes
- Traditional dough: I actually miss refrigerated canned Pillsbury dough in a can, however you may’t purchase a gluten free model of it.
- Versatile: Use it to make these basic delicate, fluffy buttery rolls, plus a crescent ring, baked brie, pizza rolls, pigs in blankets, and the rest you need to roll inside or bake on high.
- Make forward: The uncooked dough retains within the fridge in a tightly sealed container for as much as 5 days. Use the dough to make some contemporary rolls tonight, and for apple hand pies in just a few days.
- Simple to make: This recipe will be made with my specialised gluten free bread flour mix, and likewise with King Arthur Flour gluten free bread flour or Caputo Fioreglut gluten free flour.
Find out how to make gluten free crescent rolls
Make the starter: We start with a “starter” or pre-ferment to present the crescent dough a head begin in rising, and to make the dough simpler to deal with. With all of the yeast within the recipe, and doubles in measurement.
Make the dough: Add the entire moist substances (buttermilk, egg, honey, softened butter, and the risen starter) to the bowl of a stand mixer (or a big bowl). Whisk collectively the gluten free bread flour and salt, add to the moist substances, and knead nicely with the dough hook (works for a handheld mixer with the hook). Switch the dough to a sealed container, and refrigerate for as much as 5 days.
Form the dough: On baking day, flip the dough out onto a shaping floor, easy out with a bit of additional flour, and roll right into a spherical. Slice the spherical into 4 quarters, then every quarter into 3 items for 12 triangles. Brush or unfold softened butter on high.
End and bake: Separate the triangles and roll every from base to tip. Place on a baking sheet, brush with melted butter (and an egg wash, if utilizing Caputo Fioreglut or KAF bread flour), and bake.
My Professional Tip
Knowledgeable suggestions
Form chilled dough
Keep away from overflouring the dough throughout shaping by working with chilly dough. It is naturally a lot much less sticky that method. And use a light-weight contact throughout shaping.
Brush with barely-melted butter
We brush the within and the skin of the rolls with butter earlier than baking. Butter that has simply began to soften is delicate sufficient to unfold and brush, however much less more likely to leak out throughout baking.
Double the recipe
The unique recipe was written to make 24 rolls. To check different bread flours, I lower it in half to make 12, and most popular the smaller batch.
In case you plan to make use of it for crescent roll appetizers and snacks from the previous, simply double the yield to 24 or click on the [2X] button within the full recipe under.
Brush with an egg wash
In case you’re utilizing Caputo Fioreglut gluten free flour or King Arthur Flour gluten free bread flour, the rolls need assistance browning within the oven. Brush them first with melted butter, then an egg wash.
Select your flour mix rigorously
This recipe wants gluten free bread flour in a single kind or one other to work. An all objective gluten free flour mix like Higher Batter’s basic mix or Nicole’s Greatest will not work correctly. However there are extra bread flour choices than ever!
Ingredient substitutions
Dairy free
Instead of buttermilk, use half nondairy bitter cream, half nondairy milk. Instead of common butter, use block vegan butter (Miyoko’s Creamery is my favourite model, however Earth Steadiness sticks ought to work, too).
Keep away from utilizing my gluten free bread flour mix, which should include dairy. As a substitute, use Caputo Fioreglut or KAF gluten free bread flour (needless to say they each include wheat starch, although, which is secure for celiacs however not if you’re allergic to wheat).
Egg free
Strive changing the egg with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel).
Yeast
If you do not have on the spot yeast, you should utilize energetic dry yeast. Use just below 1 gram extra for a complete of 4 grams energetic dry yeast, and dissolve it first in a few of the heat water within the starter first.
-
Stand mixer with dough hook (or handheld mixer with dough hook attachments)
-
1 2 liter proofing bucket or different sealed container
-
Pizza or pastry wheel or sharp knife, for slicing the dough
Stop your display screen from going darkish
Make the starter.
-
In a medium-size bowl, place the bread flour, granulated sugar, and on the spot yeast, and whisk to mix nicely. Add the nice and cozy water, and blend till easy and well-combined. (If utilizing Caputo Fioreglut flour, add the water to the bowl first, adopted by the flour, sugar, and on the spot yeast.)
-
The combination will likely be thick and shapeless. Cowl and set the bowl apart in a heat, draft-free location to rise till doubled in measurement (about 45 minutes).
Make the dough.
-
In a stand mixer bowl (or a big 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 collectively the bread flour and salt, and whisk to mix. Add to the blending bowl on high of the moist ingredietns.
-
Place the bowl in your stand mixer fitted with the dough hook and knead for about 5 minutes on medium-high velocity or till the dough is easy and stretchy, and seems to have lightened a bit in coloration.
-
Spray a silicone spatula with cooking oil spray, and scrape down the edges of the bowl to ensure all of the dry substances are integrated.
-
Switch the dough to a bowl or proofing bucket massive sufficient for the dough to rise, and canopy tightly with plastic wrap or the highest of your proofing bucket.
-
Place the dough within the fridge for a minimum of 1 hour and as much as 5 days.
Form the rolls.
-
On baking day, line a rimmed baking sheet with unbleached parchment paper and set it apart.
-
Flip the dough out onto a evenly floured floor, and sprinkle it very evenly with extra flour. Dealing with the dough very gently so that you don’t incorporate an excessive amount of flour into the dough, flip the dough over just a few instances till it’s smoother.
-
Roll the dough right into a 10-inch to 12-inch circle, turning the dough over regularly, sprinkling very evenly with extra flour as needed, and transferring it round to forestall sticking.
-
With a pizza wheel or sharp knife, slice the spherical of dough into 4 equal items, every a really extensive triangle. Slice every quarter into 3 equal triangles, making 12 triangles complete.
-
Brush the dough liberally with about half of the three tablespoons of barely melted butter, then enable the dough to sit down briefly to permit the butter to set.
-
Separate one triangle from the circle, and roll it gently however securely from base to tip. Place the formed uncooked crescent roll on the ready baking sheet, with the tip of the triangle secured on the underside.
-
Repeat with the remaining items of dough. House the rolls about 1 1/2 inches aside on the ready baking sheet.
Let the rolls rise.
-
Cowl the baking sheet with evenly oiled plastic wrap, and place it in a draft-free location to rise till about 150% of its authentic measurement, or 50% greater than the scale it began (about 45 minutes).
-
The rolls won’t double, so don’t overproof. If the dough begins to look much less easy on high or break, cease the rising straight away.
Bake the rolls.
-
About quarter-hour earlier than the top of the rolls’ rise, preheat your oven to 350°F. In case you’ve used Caputo Fioreglut or KAF gf bread flour, preheat the oven to 375°F.
-
As soon as the rolls have completed rising, take away the plastic wrap and brush the tops generously with the remainder of the hardly melted butter. In case you’ve used Caputo Fioreglut or KAF gf bread flour, brush the the tops of the rolls with an egg wash as nicely.
-
Place the baking sheets within the heart of the preheated oven and bake till the rolls are simply browned (about quarter-hour).
-
Take away from the oven, and serve heat.
For a full rationalization of my gluten free bread flour mix, together with questions relating to substitutions in that mix, the best way to create it, and the best way to deal with it, please click on over to that submit.
Listed below are the load measurements for making the whole 4 3/4 cups (665 grams) required for this bread dough:
- 475 grams Higher Batter authentic mix all objective gluten free flour or my mock Higher Batter
- 119 grams whey protein isolate
- 71 grams Expandex modified tapioca starch
You can too make this recipe with King Arthur Flour’s Gluten Free Bread Flour mix and Caputo Fioreglut gluten free flour mix with none adjustments to the starter or dough substances. To encourage the rolls to brown with these flours, although, brush the skin of the formed and risen dough first generously with melted butter, then with an egg wash (1 egg overwhelmed with milk, cream, or water) and bake at 375°F.
In regards to the yeast.
This recipe calls for five grams of on the spot yeast, which can also be known as breadmaker or speedy rise yeast.
If you want to substitute energetic dry yeast as a replacement, you’ll must multiply the quantity by 125% or 1.25 (5 x 1.25 = 6.25), then dissolve the yeast within the water from the starter first.
Permit it to activate earlier than including the remaining starter substances and following the recipe as instructed.
From the e book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and Extra by Nicole Hunn. Excerpted by association with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013.
Serving: 1roll | Energy: 128kcal | Carbohydrates: 21g | Protein: 2g | Fats: 4g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 23mg | Sodium: 305mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.1mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Serving strategies
Any method you’ll have used crescent roll dough earlier than, you should utilize this dough now. Listed below are some concepts:
Ham and cheese sandwiches
Roll out the dough and slice the spherical into 6 or 8 items as a substitute of 12. Fold a slice of ham and a slice of cheese to suit on the highest of the triangle, then roll from base to tip. Bake as directed.
Cinnamon sugar rolls
Combine 1 teaspoon floor cinnamon, 1/4 cup granulated sugar and 1 teaspoon cornstarch. After brushing the triangles with melted butter, sprinkle with the cinnamon sugar. Proceed the recipe as written.
make forward/leftovers
Storage directions
As soon as baked, they’ll keep contemporary lined in plastic or in a sealed container for about 2 days. Sprinkle with heat water and bake in a toaster oven at 300°F for five minutes to refresh.
For longer storage, cool the rolls utterly, wrap tightly in plastic wrap or in a sealed container and freeze for as much as 3 months. Defrost one by one at room temperature, then refresh as described above.
To parbake or partially bake any dough you do not plan to serve straight away, bake at 300°F till they’re simply set however not browned at all (about 10 minutes).
Allow them to cool, then freeze in a single layer earlier than piling them right into a sealed freezer-safe container. To complete baking, defrost virtually absolutely at room temperature, brush with an egg wash or melted butter, then bake at 350°F for 10 minutes or till simply browned.
FAQs
No, crescent rolls aren’t the identical as croissants. They’re related in form, however a crescent roll is bread, and a croissant is pastry. Gluten free croissants are like a cross between crescent rolls and flaky layered buttermilk biscuits.
Relying on what you place contained in the rolls, and the way a lot of it, earlier than baking, baking could take a bit longer. Simply watch the rolls after about quarter-hour to see once they’re starting to brown. And do not pull the dough tight across the filling or it could break.
Sure! You’ll be able to roll this dough out right into a spherical or rectangle, bake it till it begins to brown, then high and bake till the toppings soften and bubble.
I am afraid not! You want a “gluten free bread flour” like KAF gluten free bread flour or Caputo Fioreglut.
