Ingredients
Scale
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 105–110°F / 40–43°C)
- 2 tbsp sugar
- 3 tbsp melted butter
- 1 large beaten egg
- 1 tsp salt
- 2 1/2–3 cups gluten-free all-purpose flour (with xanthan gum)
Instructions
- Proof the yeast in warm milk and sugar for 5–8 minutes until foamy.
- Mix in melted butter, beaten egg, and salt.
- Add flour until a soft, tacky dough forms.
- Knead briefly with a stand mixer for 2–3 minutes.
- Chill the dough for 20–30 minutes.
- Roll the dough thin, cut into triangles, and roll into crescent shapes.
- Proof at room temperature for 30–45 minutes until puffy.
- Brush with melted butter and bake at 375°F (190°C) for 12–15 minutes until golden.
Notes
For best results, use a gluten-free flour blend with xanthan gum and manage hydration carefully. Chill dough for easier handling.
- Prep Time: 80 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free