The end result may be similar in shape, but the doughs themselves aren’t quite the same. Croissant dough is a puff pastry dough, with lots of thin, airy layers. Meanwhile, crescent rolls are made from bread dough that’s more rustic and dense, with an inner texture like a soft and fluffy dinner roll.
In a mixing bowl, whisk together the gluten free flour and dry ingredients. Use a pastry blender to cut in the cold butter cubes. In a separate bowl, whisk together the milk and egg.
Combine wet & dry ingredients. The dough should come together in a sticky ball. Wrap the dough and place it in the fridge to chill for about a half hour.
On a floured work surface, roll the dough out into a rectangle, then fold into thirds.
Rotate the dough and roll it out again, then fold and repeat. After 3 more times, wrap up the dough again to chill for another half hour.
While your oven preheats to 400ºF, give your workstation another dusting with flour. Roll the chilled dough out into a circle.
Next, slice the dough into 8 triangles, like a pizza (a pizza cutter actually works great for this if you have one!).
Roll each triangle into a crescent shape one at a time, beginning at the wide end and ending with the point.
Move to a baking sheet. Lastly, whisk some milk with a bit of honey for the wash and brush rolls.
Bake these gluten free crescent rolls in the oven for about 12 minutes or so, until puffed up and golden.
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