Crescent Roll Dough

Crescent roll dough is used in many recipes such as cinnamon rolls, dinner rolls, pigs in a blanket, Italian bread sticks, and, of course, crescent rolls! While it can often be bought pre-bought in supermarkets, if your local store doesn’t stock it it’s not hard to make. It’s also easily adapted to a gluten-free dough (which is much harder to come by pre-made in supermarkets!).

I found a great gluten-, dairy- and egg-free recipe at the blog Adventures of a Gluten Free Mom. The author had adapted this recipe which uses regular flour, and it includes a photo tutorial.

The the original recipes called for nine cups of flour, which gives enough dough to feed Africa! I scaled it down (which explains why there are so many quarter-measurements) which yields approx 500g of dough.

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Ingredients:

• 250ml whole milk (or coconut milk if making gluten/dairy-free)
• 1/4 cup vegetable oil
• 1/4 cup sugar

• 1/4 teaspoon active yeast

• 2 cups flour (or 2 cups gluten four mix with one teaspoon xanthan or guar gum)

• 1/4 cup flour (or 1/4 cup gluten-free flour mix with a pinch of xanthan or guar gum)
• 1/4 (heaped) teaspoon baking powder
• 1/4 (scant) teaspoon baking soda
• 1/4 (heaped) tablespoon salt

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Method:

• Mix milk/coconut milk, vegetable oil, and sugar in a pan. Scald the mixture (heat until just before boiling point).
• Turn off the heat and leave it to cool for about half an hour (or until it’s lukewarm to warm but not hot). Sprinkle in yeast, and let it sit for a minute.
• Add the first measure of flour (with gum if using). Stir together.
• Cover and let sit for at least an hour.
• Add the second measure of flour, baking powder, baking soda and salt. Stir together.

At this point you can use it in another recipe, or cover and leave it in the fridge for up to two days.

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One thought on “Crescent Roll Dough

  1. Pingback: Sopapilla Cheesecake (Mexican custard square) | Cooking Antics

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