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Ingredients
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¼ cup whole milk
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¼ cup butter, softened
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2 tablespoons honey
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2 teaspoons honey
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⅛ teaspoon salt
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¼ cup warm water (110 degrees F (43 degrees C))
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½ (.25 ounce) package active dry yeast
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1 large egg, beaten, divided
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2 cups gluten-free all-purpose flour
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1 tablespoon butter, softened, divided
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1 tablespoon potato starch, or as needed
Directions
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Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
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Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
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Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
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Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
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Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
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Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
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Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
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Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
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Bake in the preheated oven until golden brown, about 25 minutes.
Tips
If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.
Nutrition Facts (per serving)
108 | Calories |
5g | Fat |
16g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 108 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 12% |
Cholesterol 22mg | 7% |
Sodium 50mg | 2% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 6% |
Total Sugars 4g | |
Protein 2g | 5% |
Calcium 8mg | 1% |
Iron 0mg | 1% |
Potassium 17mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.