These airy crescent rolls present so beautifully on the dinner table, but if you double the batch, and wrap them around some hot dogs (gluten-free), you’ve got some pigs-in-blankets that’ll be the envy of the lunch table (and not just among the gluten-free kids!).
Crescent rolls puff up beautifully if allowed to rise for even longer before baking!
They also work the day after for an out-of-the-ordinary peanut butter and jelly sandwich. Or ham sandwich, or, well, you get the idea. Make a bunch. Enjoy them all!
- 1/3 cup warm water
- 1 teaspoon granulated cane sugar
- 2 1/4 teaspoons (1 packet) rapid rise yeast (Red Star® Quick Rise Yeast)
- 1 1/3 cups plus 1 tablespoon Jules Gluten Free™ All-Purpose Flour
- 1/2 teaspoon salt
- 2 tablespoons honey or light agave nectar
- 1 egg (mix yolk and white together before adding) or egg substitute (1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
- Melted butter or non-dairy alternative to brush onto rolls (Earth Balance® Buttery Sticks)
Active yeast, sugar and warm water, after rising 5 minutes.
In a small bowl, whisk together warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble and rise at this point, throw it out and repeat the proofing step with fresh yeast.
Whisk together the dry ingredients and set aside. Stir to combine the honey or agave and egg in a separate bowl, then slowly add to the dry ingredients, along with the proofed yeast mixture. Beat on the low speed of an electric mixer for 2-3 minutes, or until well-blended. The dough will be wet.
On a well-floured pastry mat or clean counter, turn dough out and cut into approximately 6 equal size balls. Flour and pat each ball into an elongated triangle, cutting the edges to form an even isosceles triangle and gathering the trimmings to make one more roll.
Liberally brush melted butter onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. (Use a bench scraper or butter knife, if necessary, to help roll up the dough).
Place each roll onto a parchment-lined cookie sheet and pull the ends of each roll in toward the center to form a crescent shape. Brush off excess flour then brush the tops of the risen rolls with melted butter.
Cover with a damp towel or sheet of parchment paper sprayed with cooking oil and place for 30 minutes in a warming drawer or oven preheated to 200ºF, then turned off.
Preheat the oven to 375ºF (static) or 350ºF (convection).
Bake for 8-10 minutes, or until light golden brown. Do not over-bake!
Note: To make “Pigs in a Blanket”, simply place a hot dog at the wide end of the triangle of dough before rolling up, and roll to enclose the “pig” in the “blanket” of dough by rolling it up to the small end of the dough. Bake as directed above.