• 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 warm place like an oven preheated to 200ºF, then turned off.
• Preheat the oven to 375ºF (static) or 350ºF (convection).
• Bake for 8-10 minutes, or until light golden brown. Do not over-bake – test with a toothpick to be sure the dough inside is cooked before removing. If making Pigs-in-a-Blanket, bake approximately 20-25 minutes.

To freeze before baking:

• Follow the recipe through shaping the crescent rolls and placing on the parchment-lined baking sheet.
• Allow them to rise just until starting to puff up a bit, but not completely, likely no longer than 10-15 minutes. Place the baking sheet with the rolls into the freezer until the rolls are frozen solid and can be transferred into a freezer bag without damaging them. They can remain frozen for 1 month.
• One day before you want to serve the rolls, remove them from the freezer and place on another parchment lined baking sheet. Cover loosely with plastic wrap to keep them from drying out and allow them to thaw in the refrigerator overnight.
• Remove from the refrigerator and allow the rolls to finish proofing at room temperature for at least an hour, or until they have puffed.
• Preheat the oven to 375 F (static) or 350 F (convection). Brush with milk of choice or melted butter. Bake for 8-10 minutes or until light golden brown.
• Alternatively, you may

  bake your gluten free crescent rolls and freeze them for reheating later

  Bake the rolls according to these directions, but allow them to completely cool. Wrap tightly in aluminum foil then place the foil-wrapped rolls in a freezer bag. Freeze for up to one month.
• If time allows, remove from the freezer the night before you want to serve the rolls and take them out of the freezer bag, loosening the foil. Allow them to thaw at room temperature. Lightly brush with butter, if desired, then place them (in the loosened foil) in a 300F oven for 8-10 minutes to warm just before serving.
• If you need to serve these rolls straight from the freezer, remove the foil-wrapped rolls from the freezer bag and loosen the foil. Place directly on the oven rack in a preheated 300F oven for 20-25 minutes. Remove and brush with butter; serve immediately.