Gluten-Free Crescent Rolls
These gluten-free crescent rolls bake up soft and buttery, with a tender golden crust—just like the classic Pillsbury rolls you remember. A must-have for Thanksgiving, Christmas, or to make any dinner feel special. They're a nostalgic favorite.
Servings: 8 rolls
Equipment
- Stand Mixer with paddle attachment
Ingredients
- 125 g Caputo Fioreglut gluten-free flour
- 30 g superfine sorghum flour
- 20 g potato flour
- 20 g tapioca starch
- 13 g dry milk powder
- 14 g granulated sugar
- 3.5 g instant yeast 1 teaspoon
- 3 g psyllium husk powder ¾ teaspoon
- 3 g table salt ½ teaspoon
- 100 g water
- 28 g butter plus 2 Tablespoons more for brushing
- 8 g neutral oil 2 teaspoons
- 1 large egg room temperature
Instructions
- In the bowl of a stand mixer, whisk together the 125 g Caputo Fioreglut gluten-free flour, 30 g superfine sorghum flour, 20 g potato flour, 20 g tapioca starch, 13 g dry milk powder, 14 g granulated sugar, 3.5 g instant yeast, 3 g psyllium husk powder, and 3 g table salt.
- In a microwave-safe dish, warm the 100 g water, 28 g butter, and 8 g neutral oil to 120-130°F. Whisk in the 1 large egg. Recheck the temperature to ensure it is still between 120-130°F, rewarming if needed.
- Add the warmed wet ingredients to the dry ingredients. Mix with the paddle attachment on medium speed until smooth and thick, about 2–3 minutes, scraping the bowl at least once to ensure everything is evenly incorporated.
- Roll the dough into an 11-inch circle, about ¼-inch thick, on lightly floured parchment paper. Use a pizza cutter or pastry wheel to cut the circle into 8 equal wedges.
- Starting at the wide end, roll each wedge toward the tip, then tuck the point underneath. Place the roll point-side down on a parchment-lined baking sheet, gently turn the ends so they rest flat on the pan.
- Cover with plastic wrap and let rise in a warm place for 40 minutes, or until just puffy. **Do not over-proof, they will not double in size.**Meanwhile, preheat the oven to 375°F (190°C).
- Uncover and brush the rolls with melted butter. Bake for 14–16 minutes, until light golden brown and centers are 200-205°F.
- Brush with melted butter while hot and cover with a tea towel to soften the crust. Serve warm.
Notes
Storage: Best enjoyed freshly baked. Store leftovers 2-3 days at room temperature. Reheat in the microwave 15-30 seconds to soften.
Freezing Option:
- Par-bake: Bake the rolls at 375°F for 12 minutes until set but pale. Cool completely, then wrap well and freeze up to 1 month.
- To finish: Bake from frozen at 375°F for 8–10 minutes, or until golden and heated through.
