Gluten-Free Crescent Rolls with Vanilla Glaze - Bake from Scratch
These gluten-free crescent rolls are crafted from an enriched dough, creating a soft and fluffy texture. A drizzle of glaze infused with vanilla bean seeds provides a sweet aroma without overshadowing the rich, buttery taste of the bread.
**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:**
In the bowl of a stand mixer fitted with the paddle attachment, mix ¾ cup (90 grams) flour, ½ cup (120 grams) hot water, 2 teaspoons (8 grams) sugar, and yeast at low speed until thoroughly combined, about 2 minutes. (The mixture will be thick.) Cover with plastic wrap and allow to rest in a warm, draft-free area (75°F/24°C) until it becomes puffed, approximately 15 to 25 minutes.
Add buttermilk, 6 tablespoons (84 grams) room temperature butter, the room temperature egg, salt, vanilla bean paste, baking powder, the remaining 3 cups (360 grams) flour, and the rest of the sugar (3 tablespoons plus 1 teaspoon or 40 grams) to the yeast mixture. Beat at low speed until well mixed; then increase the mixer speed to medium and continue beating for 5 minutes. (The dough will have the consistency of 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 in half (about 500 grams each). Roll one half into a 10-inch circle (keep the other half covered to prevent drying). Using a small offset spatula, spread 1 tablespoon (14 grams) of butter over the dough circle. Cut the dough into 6 equal triangles with a pastry wheel. Starting from the base of each triangle, roll the dough up, pinching the pointed end to seal. Place each roll, point side down, onto the prepared pans and shape into crescents by bringing the ends closer together. Repeat this process with the remaining dough and the other tablespoon (14 grams) butter. Cover and let rise in a warm, draft-free area (75°F/24°C) until very puffed, about 30 to 45 minutes.
Preheat the oven to 375°F (190°C). In a small bowl, whisk together an egg and 1 tablespoon (15 grams) water until well combined; brush this mixture 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. Let cool on the pan for 10 minutes. Drizzle with Vanilla Glaze and serve warm. Store in an airtight container for up to 3 days.
**Let us know how it was!**
**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 the ingredients until smooth; use immediately.
**Let us know how it was!**
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