Recipe of Gluten Free Rolls Without Xanthan Gum

Gluten-Free Crescent Rolls

But these flours are a little more difficult to work with than regular flours.

Recipe Summary Gluten-Free Crescent Rolls

This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.

Ingredients | Gluten Free Rolls Without Xanthan Gum

¼ cup whole milk

¼ cup butter, softened

2 tablespoons honey

2 teaspoons honey

⅛ teaspoon salt

¼ cup warm water (110 degrees F (43 degrees C))

½ (.25 ounce) package active dry yeast

1 egg, beaten, divided

2 cups gluten-free all-purpose flour

1 tablespoon butter, softened, divided

1 tablespoon potato starch, or as needed

Directions

Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.

Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.

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

Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.

Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.

Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.

Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).

Bake crescents until golden brown, about 25 minutes.

If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.

Info | Gluten Free Rolls Without Xanthan Gum

prep: 40 mins cook: 25 mins additional: 1 hr 8 mins total: 2 hrs 13 mins Servings: 16 Yield: 16 rolls

TAG : Gluten-Free Crescent Rolls

Bread, Yeast Bread Recipes, Rolls and Buns,

Images of Gluten Free Rolls Without Xanthan Gum

Gluten Free Rolls Without Xanthan Gum - When gums are mixed with water, they turn into a gloopy, viscous mixture, mimicking those similar properties of gluten.