Crescent Rolls
Cook Time
Cook Time
  • 1 1/2tablespoons dry yeast
  • 1/2cup warm water
  • 1tablespoon natural cane sugar
  • 1 1/4cups water
  • 1/4cup butter
  • 3/4cup (102 grams) sorghum flour
  • 3/4cup (120 grams) sweet rice flourplus more for dusting
  • 1/2cup (80 grams) brown rice flour
  • 1/2cup (60 grams) tapioca flour
  • 1/2cup (54 grams) almond flour
  • 1/2cup (96 grams) potato starch
  • 1tablespoon xanthan gum
  • 1 1/2teaspoons salt
  • 1/2cup (30 grams) natural cane sugar
  • 2/3cup (96 grams) dry (powdered) milk
  • 2 eggs
  • 1/2cup softened butterto spread on dough
  1. Mix yeast with 1/2 cup warm water (100˚-110˚) and 1 tablespoon sugar; let sit until mixture bubbles, about 5 minutes. Put 1 1/4 cups water and 1/4 cup butter in a glass measuring cup and microwave until butter is melted (don’t let it get too hot). Cool butter-water mixture to lukewarm (about 110˚).
  2. In a large bowl, mix together all flours, potato starch, xanthan gum, salt, 1/2 cup sugar, and dry milk. Add yeast mixture and mix well with mixer. Add butter-water mixture; mix well. Add eggs and mix well again. Dough will be very sticky.
  3. Generously dust a clean work surface with sweet rice flour. Divide dough into two mounds. Top with more sweet rice flour and gently knead. Cover mounds with a clean towel and let rest for 15 minutes.
  4. Roll one dough mound into a 12- to 14-inch circle. (If needed, dust dough top and bottom with more rice flour to prevent sticking.) Spread about 1/4 cup softened butter on dough. Cut dough into 12 triangles. Carefully roll up each triangle, beginning with the wide end (it helps to cut a little notch in the middle of the wide end before rolling it up) and pulling outward very gently as you go so the roll isn’t too tight; this helps the insides to bake. Place on a greased or baking-mat covered baking sheet; tuck final tip underneath. Gently shape into a crescent. Repeat with remaining dough. Spray a sheet of plastic wrap (or two) with cooking spray and cover rolls; let rise for 25 minutes.
  5. Preheat oven to 375˚. Bake rolls for 20-25 minutes or until golden. Cool on cooling racks.
Recipe Notes
Nutrition Facts
Crescent Rolls
Amount Per Serving
Calories 157 Calories from Fat 104184
% Daily Value*
Total Fat 11576g 17809%
Saturated Fat 4g 20%
Monounsaturated Fat 11576g
Cholesterol 31mg 10%
Sodium 153mg 6%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1): 157 cal; 6g fat (2g mono, 0g poly, 4g sat), 31mg chol, 4g protein, 20g carb, 1g fiber, 153mg sodium