Place the flour, sugar, yeast, baking powder, and salt in a large mixing bowl and whisk to combine. Cut the butter into small pieces and add to the flour mixture. Use a pastry blender (or your hands), to work the butter into the flour until only pea-sized pieces remain. You can also do this step in a food processor.
2 ½ cups gluten-free flour blend, ½ teaspoon xanthan gum, 3 tablespoons granulated sugar, 2 ¼ teaspoons dry active yeast, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 cup unsalted butter
Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Use a spatula to stir together until the dough gathers itself into a ball. You may need to use your hands to finish this step.
½ cup milk, ¼ cup water, 1 egg
Wrap the dough in plastic wrap and chill in the fridge for at 30 minutes.
Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about ½-inch thick. Fold the dough into thirds (see photos in the blog post). Turn 90 degrees, roll, and fold into thirds again.
Repeat the folding pattern 3 more times, wrap the dough in plastic wrap, and chill in the fridge for 30 minutes.
Divide the dough into 2 equal portions. Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.
Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll. Fold the corners in slightly to form, a crescent shape or leave as is.
Place the crescents on parchment lined baking sheets, cover loosely with a towel, and allow to rise (proof) for 1 hour or until puffy and nearly doubled in size.
Mix together the egg and water. Using a pastry brush gently brush the egg wash over the rolls. This step is optional but helps give a more golden color.
1 egg plus 2 teaspoon water
Preheat the oven to 400 degrees F, then bake the crescent rolls for 12 to 14 minutes or until puffed and golden.
Instant yeast can be substituted. The rise time will be cut roughly in half.
You need a warm but not hot environment to proof the dough. Turn your oven to 150 F degrees and preheat for 10 minutes. Shut off and crack the door. Proof your dough in the oven. But be sure to take it out before you begin to preheat.
Crescent rolls can be made 1 day ahead through the second resting phase. Roll out, cut, and proof before baking.
Storing Crescent Rolls
Leftover crescent rolls can be stored in a zip-top bag to keep them fresh. They will keep at room temperature for 3 to 5 days but will begin to stale. Pop in the microwave for 15 to 20 seconds to soften them.
Rolls can also be stored in the freezer for up to a month. to a month. When you’re ready to have some, just warm them gently in the oven (on the lowest setting) for about 10 or 15 minutes.