The Difference Baker Crescent Roll Recipe

We're thrilled to share our recipe for irresistibly flaky gluten-free crescent rolls. Whether you're indulging in a cozy breakfast, hosting a brunch gathering, or simply craving a buttery treat, these crescent rolls are sure to thrill and impress. 

Made with our signature gluten-free flour blend and a touch of magic, these rolls boast the perfect balance of softness and crispiness, making them a delightful addition to any occasion.

Get ready to take your baking to the next level as we guide you through how to make these tasty treats. Roll up your sleeves, preheat your oven, and let's get started!

NOTE: This recipe does include eggs and dairy.

Total Ingredients Needed

• 4.25 cups of The Difference Baker flour
• 1 cup warm water
• ¾ cup buttermilk
• 7 tbsp unsalted butter
• 1.25 tbsp sugar
• 1 tbsp salt
• 1.5-2 tsp yeast
• 1.5 tsp honey or agave syrup
• 1 egg 

Crescent Roll Starter

First, let’s dig into how to make the crescent roll starter, a key component for the crescent roll recipe!

Ingredients

• 1.25 cups of The Difference Baker flour
• 1 cup warm water
• 1.25 tbsp Sugar
• 1.5-2 tsp Yeast

Instructions

1. Place the bread flour, sugar and yeast and whisk to combine.  
2. Add warm water and mix until combined.  
3. Cover and set the bowl aside in a warm area to rise. Look for it to double or triple in size.

Crescent Rolls

Once the starter has risen, it’s time to make the crescent roll dough

Ingredients

• 3.5 cups The Difference Baker flour
• ¾ cup buttermilk (bring to room temperature)
• 7 tbsp unsalted butter (bring to room temperature), SAVE 4 TBS for brushing rolls
• 1 tbsp salt
• 1.5 tsp honey or agave syrup
• 1 egg (bring to room temperature)
• Add risen starter entirely!

Preparation Instructions

1. Place the flour and salt in a large mixer mixing bowl and mix well with a whisk. 
2. Add honey, egg, butter, buttermilk and starter and combine all together. 
3. Place combined ingredients under the mixer and attach the dough hook. Knead for 4-5 minutes on medium. You are looking for a smooth stretchy dough texture. 
4. Scrape down the sides with an oiled spatula to combine all ingredients.
5. Transfer the dough to a proofing bucket large enough for the dough to rise double if not triple in size. 
6. Cover tightly with oiled plastic wrap, then place in the fridge for a minimum of 2 hours. This can be kept for up to 5 days if needed.

Baking Instructions

Once you’ve completed the above steps and are ready to bake, follow the steps below!

1. Line 2 baking sheets with unbleached parchment paper and spray with baking spray.
2. Sprinkle extra flour on your clean surface and turn the dough over a few times until it is a bit smoother.  Portion in half and separate into 2 large dough balls.
3. Slice the 1st dough ball into 4 equal sections resembling 4 triangles. Slice each quarter into thirds, making 12 triangles total. Brush each triangle with butter. 
4. Let sit and repeat steps 1-3 for the other half of the dough. Let sit for 5 minutes minimum while you shape the 1st 12 triangles. 
5. Start with your 1st triangle and roll it gently but firmly from base to tip just like a crescent roll. Place on a greased baking sheet about 2-3 inches apart from one another.
6. Repeat with all triangles, leaving the 2nd batch last.
7. Preheat the oven to 350 degrees fahrenheit.
8. Cover with plastic wrap so the crescent rolls can rise in a warmer environment. Do not overproof, look for rolls to be a little larger than double in size. 
9. Once they have risen, brush with the remaining melted butter and bake until brown.  About 10-15 minutes.
10. Remove from the oven and let sit until cooled. Enjoy!