Gluten-Free Crescent Rolls


This gluten-free crescent roll recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in the method. The outcome is a pliable, stretchy dough that bakes into a soft, creamy roll. These are delicious on their own or can be used in your favorite recipes for pigs-in-a-blanket or turnovers.

Prep Time:
40 mins
Cook Time:
25 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 15 mins
16 rolls


  • ¼ cup whole milk

  • ¼ cup butter, softened

  • 2 tablespoons honey

  • 2 teaspoons honey

  • teaspoon salt

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

  • ½ (.25 ounce) package active dry yeast

  • 1 large egg, beaten, divided

  • 2 cups gluten-free all-purpose flour

  • 1 tablespoon butter, softened, divided

  • 1 tablespoon potato starch, or as needed


  1. 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 until combined. Cool until lukewarm, 3 to 5 minutes.

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

  3. Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of 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.

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

  5. Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide 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 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.

  6. 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.

  7. Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.

  8. Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).

  9. Bake in the preheated oven 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.

Nutrition Facts (per serving)

108 Calories
5g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 108
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 22mg 7%
Sodium 50mg 2%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 2g
Calcium 8mg 1%
Iron 0mg 1%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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