Monday, April 29, 2013

Crescent Rolls

One of the things I miss most about being gluten free is dinner rolls. After looking at multiple gluten recipes for rolls I made this recipe up. It completely satisfies my desire for dinner rolls! I have also made pastries using this recipe! You can substitute this recipe into any pastry recipe that calls for a can of crescent rolls. 

1 package yeast
1/2 cup sugar
1 cup warm milk
2 eggs, beaten
1/2 cup butter, melted
1 1/4 teaspoon salt
3 1/2 - 4 cups flour

Mix together the first 3 ingredients and let stand for about 20 minutes. Add melted butter, beaten eggs, and salt. Gently add 2 cups flour. Add the rest of the flour a cup at a time until it makes a very sticky dough. I do this in my kitchen aid mixer, so it kneads and mixes at the same time. Cover the dough and chill for about 2 hours.

Once you are ready to bake, divide the dough into two even balls. Roll out each and cut into triagles with your pizza cutter. I have made 8 out of each for large rolls or 16 for small rolls. Once you roll your crescent rolls and put them on the pan I like to brush melted butter on top so they get that nice brown crispy look to them. Bake in a preheated oven at 375 for 12 to 15 minutes.

This is a picture of some pastries I made with this recipe. I forgot to add butter on top before baking so it did not brown as nicely but was still completely scrumptious!