Crescent Rolls (Gluten Free) (Edit recipe)

A fun roll variation that bakes up a bit quicker than your standard dinner roll. I used my Gluten Free Dinner Roll recipe and it worked out great! You can make 16-24 crescent rolls depending on how large you'd like them. 24 makes for a nice dinner roll size, but if you want to use them for brunch sandwiches, making 16 so they're a bit bigger would be great! See notes for dietary subs as needed.

15 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	33
Fat:	4 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	10 g
Sodium:	33 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

Serves: 24

Ingredients

1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe)
6 Tbsp Salted Butter, melted, to brush on before cutting, optional
1 whole Egg, whisked, for egg wash
2 - 4 Tbsp Salted Butter, to brush on after baking, totally optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the DINNER ROLL recipe as directed through step #4.
Preheat your oven to 350° and line two baking sheets with parchment.
Divide dough into two equal portions and roll 1st half out into a 12-14" circle on a lightly dusted surface. If applying butter on the inside, melt and cool slightly then brush on the entire surface of the rolled out circle.
Cut it into either 8 or 12 sections like you would cut a pizza. Starting from the wide end, roll up and make sure the tip of the wedge is on the bottom then place on the baking sheet. Repeat with remaining sections, then the other half of the dough. You should be able to get 12 per baking sheet.
Cover with plastic and let rise for approx 15 minutes.
When ready to bake, apply egg wash then bake for 22-25 mins or until golden brown.
Remove from the oven and brush with melted butter, optional but DELISH!
ENJOY!

Notes

NON G/F: You can sub 1:1 all purpose flour for the gluten free flour if you don't need these gluten free.
DAIRY FREE: For dairy free, use your favorite plant based butter, organic vegetable shortening or coconut oil.
NIGHTSHADE FREE: Sub mashed sweet potatoes for the standard mashed potatoes, you may need to adjust the amount of flour used by up to 3-4 tablespoons for optimal dough texture.