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These airy gluten free crescent rolls present so beautifully on the dinner table. If you double the batch and wrap the dough around some gluten free hot dogs, you’ve got some pigs-in-blankets* that’ll be the envy of the lunch table (and not just among the gluten free kids!).
These yummy rolls are also great the next day for an out-of-the-ordinary peanut butter and jelly sandwich. Or ham sandwich, or, well, you get the idea. Make a bunch. Enjoy them all!
Rather than baking them buttery, you could also fill them with whatever savory or sweet stuff you have in mind. Pumpkin, apple butter, cheese, chocolate … the world is your oyster with this yeasted crescent roll recipe!
Note: If you’d rather not use yeast, or are looking for more of a sweet crescent dough, try my cream cheese pastry dough in my apple crescent recipe!Print
Set your yeast aside to proof. Throw it out if it doesn’t bubble and expand within the first 5 minutes.
In a small bowl, whisk together warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble and rise at this point, throw it out and repeat the proofing step with fresh yeast.
Whisk together the dry ingredients (including herbs, if using) and set aside.
Stir to combine the honey or agave and egg (or substitute) in a separate bowl, then slowly add to the dry ingredients, along with the proofed yeast mixture.
Beat on the low speed of an electric mixer until well-blended; add more milk or water if needed until the dough is soft — it should not be resistant or tough. The dough should be wet but firm.
On a well-floured pastry mat or clean counter, turn dough out and roll out to 1/8 inch thick. Cut into strips the width you’d like your crescent rolls to be when rolled up (consider if rolling hot dogs inside, for example).
Cut into elongated triangles, gathering the scraps of dough and re-rolling to make one or two more crescents once the rest of the dough is used.
Liberally brush oil or melted butter onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. (Use a bench scraper or butter knife, if necessary, to help roll up the dough).
Place each roll onto a parchment-lined cookie sheet and pull the ends of each roll in toward the center to form a crescent shape. Brush off excess flour then brush the tops of the rolls with oil or melted butter to help them brown.
Cover with a damp towel or sheet of parchment paper sprayed with cooking oil and place for 30 minutes in a warming drawer or oven preheated to 200ºF, then turned off.
NOTE: the longer these rolls rise, the puffier they are when baked — if you want more of a traditional crescent roll look, only allow the rolls to rise for 15 minutes before baking, or skip the proofing step with the yeast, above, and just add the sugar with the dry ingredients and the yeast after the liquids have been integrated into the dough.
Preheat the oven to 375ºF (static) or 350ºF (convection).
Bake for 8-10 minutes, or until light golden brown. Do not over-bake!
*To make “Pigs in a Blanket”, simply place a hot dog at the wide end of the triangle of dough before rolling up, and roll to enclose the “pig” in the “blanket” of dough by rolling it up to the small end of the dough. Bake as directed above. Same instructions for other fillings like cheese.
Makes approximately 7 rolls, depending on size.