Crescent Rolls with Vanilla Glaze - Gluten-Free Baking from Scratch
These gluten-free crescent rolls are crafted from an enriched dough, resulting in a soft and fluffy texture. A drizzle of glaze infused with vanilla bean seeds offers a fragrant sweetness that complements the rich, buttery taste of the bread without overpowering it.
**Ingredients:**
- 3¾ cups (450 grams) gluten-free bread flour*, divided
- ½ cup (120 grams) hot water (120°F/49°C to 130°F/54°C)
- 4 tablespoons (48 grams) granulated sugar, divided
- 2¼ teaspoons (7 grams) instant yeast
- 1¼ cups (300 grams) buttermilk, at room temperature
- 8 tablespoons (112 grams) unsalted butter, at room temperature and divided
- 1 large egg (50 grams), at room temperature
- 2½ teaspoons (8 grams) kosher salt
- 2 teaspoons (12 grams) vanilla bean paste
- 1 teaspoon baking powder
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Vanilla Glaze (recipe below)
**Instructions:**
In the bowl of a stand mixer with the paddle attachment, mix ¾ cup (90 grams) of flour, ½ cup (120 grams) of hot water, 2 teaspoons (8 grams) of sugar, and yeast on low speed until thoroughly combined, about 2 minutes. (The mixture will be thick.) Cover with plastic wrap and let it sit in a warm, draft-free area (75°F/24°C) until it is puffed, about 15 to 25 minutes.
Add buttermilk, 6 tablespoons (84 grams) of butter, the room temperature egg, salt, vanilla bean paste, baking powder, the remaining 3 cups (360 grams) of flour, and the remaining 3 tablespoons plus 1 teaspoon (40 grams) of sugar to the yeast mixture. Beat on low speed until combined, then increase to medium speed and mix for 5 minutes. (The dough will resemble a very thick batter.) Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Line baking sheets with parchment paper. On a lightly floured surface, divide the dough into two halves (approximately 500 grams each). Roll one half into a 10-inch circle, keeping the other half covered to avoid drying out. Spread 1 tablespoon (14 grams) of butter over the dough circle using a small offset spatula. Cut the dough into 6 equal triangles with a pastry wheel. Starting from the base of each triangle, roll up the dough, pinching the pointed end to seal. Arrange the rolls, point side down, on prepared pans and shape them into crescents by bringing the ends closer together. Repeat with the remaining dough and the remaining 1 tablespoon (14 grams) of butter. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffy, about 30 to 45 minutes.
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water until well combined; brush over the rolls. Bake until golden brown and an instant-read thermometer inserted in the center reads 210°F (99°C), about 15 to 18 minutes. Allow to cool on the pan for 10 minutes. Drizzle the Vanilla Glaze over the rolls; they are best served warm. Store in an airtight container for up to 3 days.
**Vanilla Glaze:**
- ½ cup (60 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
- ½ teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
In a small bowl, whisk together all ingredients until smooth; use immediately.
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