A fun roll variation that bakes up a bit quicker than your standard dinner roll! These gluten free crescent rolls use my Gluten Free Dinner Roll recipe and it worked out great. You can make 16-24 crescent rolls depending on how large you would like them. 24 makes for a nice dinner roll size, but if you want to use them for brunch sandwiches, making 16 so they are a bit bigger would be great!
Why These Crescent Rolls Are So Fun to Make
There is something so satisfying about pulling a tray of golden crescent rolls out of the oven. These come together faster than my standard Gluten Free Dinner Rolls since the shaping does some of the work – the thinner edges bake up beautifully without needing as much time. Whether you are making them for a holiday spread or a week night dinner, these are going to disappear fast. Soft and pillowy inside, with buttery golden edges and that classic crescent shape.
The Dinner Roll Dough You Already Know
The Mashed Potato Magic, Working Its Magic Again
Same foundational dough, same half cup of mashed potatoes that keeps these rolls soft and tender all the way through. If you have made my Gluten Free Dinner Rolls, you are already halfway to a batch of these crescent rolls. The dough handles beautifully for rolling out and holds that crescent shape through the rise and bake without any fuss.
The Butter on the Inside (Optional but Absolutely Do It)
Before you roll the wedges up, you can brush the dough surface with melted salted butter. This step is optional but I am telling you right now it is worth it. That butter layer on the inside adds richness and keeps the layers moist as the roll bakes up. It also adds a little extra flavor in every pull-apart bite.
How to Shape gluten free Crescent Rolls from This Dough
Rolling Out and Cutting the Wedges
Divide the dough in half and roll each portion into a 12-14 inch circle on a lightly dusted surface. Then cut it just like you would cut a pizza into 8 or 12 equal wedges depending on what size you want. The key is getting that circle as even as possible so your wedges are all roughly the same size and bake evenly.
Getting That Classic Crescent Shape
Starting from the wide end of each wedge, roll it up toward the point. Make sure the tip of the wedge ends up on the bottom of the roll so the gluten free crescent roll doesn’t unravel during baking. Place them on a parchment-lined baking sheet, cover with plastic wrap, and let them rise for about 15 minutes before brushing with egg wash and baking. They bake up golden and gorgeous every time.
Dinner Roll Size or Brunch Sandwich Size?
Cutting each circle into 12 wedges gives you a classic dinner roll size which is perfect alongside soups, salads, and holiday mains. Cutting into 8 gives you a larger roll that works really well split open for little brunch sandwiches or filled with sliced ham and cheese. Both sizes are great, so let the occasion decide.
The Post-Bake Butter Brush
The moment these come out of the oven, brush them with a little extra melted butter. This step is optional but absolutely delicious and it gives the tops a gorgeous sheen and adds that finishing richness that makes everyone reach for a second roll before the first one has even cooled down.
When to Serve These gluten free crescent rolls on the Table
These crescent rolls are a natural fit for holiday dinners, Sunday suppers, and any meal where you want a bread basket moment that impresses. They also work beautifully as a brunch staple, a side for a big pot of soup, or just a warm roll with butter on a cozy weeknight. Make a full batch (or even a double to freeze for later) you will not regret it.
Gluten Free Crescent Rolls
Course: SidesDifficulty: Easy16
servings30
minutes25
minutesfluffy, golden rolls in that classic crescent shape
Ingredients
1 whole batch Gluten Free Dinner Roll dough
6 Tbsp Salted Butter, melted (to brush on inside before rolling — optional)
1 whole Egg, whisked for egg wash
2-4 Tbsp Salted Butter, melted (to brush on after baking — optional but delicious!)
Directions
- Make the Dinner Roll recipe as directed through step 4.
- Preheat oven to 350°F and line two baking sheets with parchment.
- Divide dough into two equal portions. Roll the first half out into a 12-14 inch circle on a lightly dusted surface. If applying butter on the inside, brush on the entire surface.
- Cut 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. Place on the baking sheet. Repeat with remaining sections and the other half of dough.
- Cover with plastic and let rise for approximately 15 minutes.
- Apply egg wash then bake 22-25 minutes or until golden brown.
- Remove from oven and brush with melted butter — optional but absolutely delicious!
Notes
- NON G/F: Sub 1:1 all-purpose flour for the gluten-free flour if you do not need these to be gluten-free.
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 and you may need to adjust the amount of flour by up to 3-4 tablespoons for optimal dough texture.
