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!**
Other articles
Salted Chocolate-Peanut Butter Crinkle Cookies - Bake from Scratch
We mixed two types of chocolate with smooth peanut butter to form a distinctive dough, which is finished with melted milk chocolate chips and a dash of flaked salt to elevate the cookie's sweetness.
Sawako’s Tokyo Kitchen - Bake Made from Scratch
By Amber Wilson Photography by Joann Pai On a weekday morning in the Shibuya district of Tokyo, the doors of a studio kitchen swing open, releasing the aromas of butter and steam. The kitchen is simple yet pristine: bowls stacked neatly, offset spatulas and pastry brushes arranged with careful precision, parchment sheets trimmed into exact rectangles. Swift yet calm,
Sawako's Tokyo Kitchen - Baking from the Ground Up
By Amber Wilson Photography by Joann Pai On a weekday morning in Tokyo's Shibuya district, a studio kitchen's doors swing open to reveal the rich scent of butter and swirling steam. The kitchen is simple yet spotless: bowls arranged neatly, offset spatulas and pastry brushes positioned with careful intent, parchment sheets trimmed into precise rectangles. Fast but relaxed,
5 Variations of Banana Bread - Bake from Scratch
Get your muffin tins and loaf pans ready for these incredibly delicious banana breads. Featuring Black Cocoa Banana Bread, Banana Bread Coffee Cake Muffins, and more, you're bound to enjoy these five exciting variations on a classic favorite.
Matcha Muffins - Bake from Scratch
Recipe by Sawako, Fait Beau Tokyo Matcha introduces a fresh, grassy brightness to these soft muffins, complemented by candied orange peel and pools of melted chocolate. The batter is mixed in phases to maintain a light crumb, and a quick change in temperature encourages them to rise high before they settle. These muffins are uncomplicated, sophisticated, and packed with flavor. Matcha
Gluten-Free Crescent Rolls with Vanilla Glaze - Bake from Scratch
These crescent rolls, which are gluten-free, are prepared using an enriched dough, leading to a soft and fluffy texture.