Recipe: Crescent rolls revisisted

Author: Raevyn Tsornin, December 2018

I am still on the lookout for great gluten free baked goods that can rival the regular wheat goods. Mostly - crescent rolls and fluffy biscuits. For those of you who remember my last fore into gluten free crescent rolls, you remember they were a disaster. So bad I wouldn't let Ivanor even try one. This recipe is better!

Ingredients:
2c gluten free flour. They recommended a specific brand that has to be mail ordered, I used Bob's Red Mill 1:1 baking blend
1T instant yeast (which is one package) at room temperature
2 tsp xanthan gum (ONLY IF your flour blend doesn't have it- the Bob's Red Mill does)
3T sugar or honey ( I used sugar)
1/4tsp baking powder
1/4 tsp salt (increase to 3/4 if using oil or unsalted butter)
1/2c plus 2T warm water
1 egg
1/2 c butter or oil
potato starch for dusting and rolling dough

also needed: a baking sheet lined with parchment paper

1. In mixing bowl add all dry ingredients - flour, sugar, yeast, baking powder, salt, and xanthan gum if needed. If you are using honey add it to wet ingredients.
2. Add warm water, egg, butter or oil, and mix 3-5 minutes.
3. The dough will be thick and sticky and soft. A little harder to work with than regular dough.
4. lightly dust your surface with starch or flour (I had tapioca starch)
5. Scrape dough in to a ball on surface and sprinkle starch or flour on top of dough.
6. Roll out with a rolling pin or gently press with your fingers till it is 14" round.
7. Cut circle in to 8 even pie shaped pieces. use a generously floured pizza cutter or knife.
8. Roll each slice from outside to center and place on baking sheet. If your dough sticks to the surface, slide a floured butter knife or metal spatula under the dough to release it
9. preheat oven to 350 and set pan with rolls on stove top to let them rise for the next 15-20 minutes.
10. Bake for 9-12 min.
11. Brush lightly with butter before serving.

left overs can be stored in an airtight container or bread bag for up to two days.

The Results:
Overall the flavor of these rolls was much better. I used a touch too much flour to roll them. The recipe made 8 large rolls and cutting them into 8 even parts was not possible for me so my rolls were obviously different sizes. I had to bake them 4 minutes longer than her recipe said and they were still a little doughy in the center but I didn't want to leave them in longer for fear the edges would be dry.
Every "fix" I know for a doughy consistency is longer cooking time or slightly lower oven temp and longer cooking time. We could have lowered the oven temp by 10*-15*. When I make them again (because the recipe was tasty enough to use again), I plan to separate the dough into two balls and rolling them out to probably 10-12" circles. I felt the rolls were too large which lent to their not cooking thoroughly- plus each roll is a whopping 234 calories!