These gluten-free crescent rolls are made out of an enriched dough, leading to an opulent and pillowy texture. A drizzle of vanilla bean seed-speckled glaze provides a aromatic sweetness with out overpowering the wealthy, buttery taste of the bread.
Gluten-Free Vanilla-Glazed Crescent Rolls
- 3¾ cups (450 grams) gluten-free bread flour*, divided
- ½ cup (120 grams) sizzling water (120°F/49°C to 130°F/54°C)
- 4 tablespoons (48 grams) granulated sugar, divided
- 2¼ teaspoons (7 grams) instantaneous yeast
- 1¼ cups (300 grams) buttermilk, room temperature
- 8 tablespoons (112 grams) unsalted butter, room temperature and divided
- 1 massive egg (50 grams), room temperature
- 2½ teaspoons (8 grams) kosher salt
- 2 teaspoons (12 grams) vanilla bean paste
- 1 teaspoon baking powder
- 1 massive egg (50 grams)
- 1 tablespoon (15 grams) water
- Vanilla Glaze (recipe follows)
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Within the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (90 grams) flour, ½ cup (120 grams) sizzling water, 2 teaspoons (8 grams) sugar, and yeast at low pace till properly mixed, about 2 minutes. (Combination will likely be thick.) Cowl with plastic wrap, and let stand in a heat, draft-free place (75°F/24°C) till puffed, 15 to 25 minutes.
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Add buttermilk, 6 tablespoons (84 grams) butter, room temperature egg, salt, vanilla bean paste, baking powder, remaining 3 cups (360 grams) flour, and remaining 3 tablespoons plus 1 teaspoon (40 grams) sugar to yeast combination. Beat at low pace till properly mixed; improve mixer pace to medium, and beat for five minutes. (Dough will likely be like a really thick batter.) Cowl dough with plastic wrap, and refrigerate for not less than 1 hour.
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Line baking sheets with parchment paper.
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On a flippantly floured floor, divide dough in half (about 500 grams every). Roll half of dough right into a 10-inch circle. (Preserve remaining dough lined to forestall it from drying out.) Utilizing a small offset spatula, unfold 1 tablespoon (14 grams) butter onto dough circle. Utilizing a pastry wheel, minimize dough into 6 equal triangles. Ranging from base of every triangle, roll up dough, pinching pointed finish to seal. Place rolls, level aspect down, on ready pans, and form into crescents by bringing ends nearer collectively. Repeat with remaining dough and remaining 1 tablespoon (14 grams) butter. Cowl and let rise in a heat, draft-free place (75°F/24°C) till very puffed, 30 to 45 minutes.
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Preheat oven to 375°F (190°C).
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In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water till properly mixed; brush onto rolls.
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Bake till golden brown and an instant-read thermometer inserted in heart registers 210°F (99°C), 15 to 18 minutes. Let cool on pan for 10 minutes.
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Drizzle Vanilla Glaze onto rolls; greatest served heat. Retailer in an hermetic container for as much as 3 days.
Vanilla Glaze
- ½ cup (60 grams) confectioners’ sugar
- 1 tablespoon (15 grams) entire milk
- ½ teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
