Crescent Rolls with Vanilla Glaze - Gluten-Free Recipe from Bake from Scratch
These gluten-free crescent rolls utilize an enriched dough, resulting in a soft and fluffy texture. A drizzle of glaze with specks of vanilla bean adds a fragrant sweetness that complements the rich, buttery taste of the bread without dominating 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 follows)
**Instructions:**
1. In the bowl of a stand mixer equipped with the paddle attachment, mix ¾ cup (90 grams) flour, ½ cup (120 grams) hot water, 2 teaspoons (8 grams) sugar, and yeast at a low speed for about 2 minutes until well combined. (The mixture will be thick.) Cover with plastic wrap and allow it to sit in a warm, draft-free area (75°F/24°C) until it has puffed up, approximately 15 to 25 minutes.
2. Add buttermilk, 6 tablespoons (84 grams) of room temperature 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. Mix at a low speed until everything is combined; then increase to medium speed and beat for 5 minutes. (The dough will resemble a very thick batter.) Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
3. Prepare baking sheets by lining them with parchment paper. On a lightly floured surface, divide the dough into two equal parts (around 500 grams each). Roll one half into a 10-inch circle while keeping the other half covered to avoid drying out. Use a small offset spatula to spread 1 tablespoon (14 grams) of butter onto the dough circle. With a pastry wheel, cut the dough into 6 equal triangles. Begin rolling each triangle from the base and pinch the pointed end to seal. Place the rolls, pointed side down, on the prepared pans, and shape them into crescents by bringing the ends closer together. Repeat with the rest of the dough and remaining 1 tablespoon (14 grams) of butter. Cover and let rise in a warm, draft-free area (75°F/24°C) until well puffed, approximately 30 to 45 minutes.
4. Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water until blended; brush this mixture over the rolls. Bake until golden brown and when 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 all ingredients together until smooth; use immediately.
Let us know how it turns out!
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