April 16, 2024
GF and DF Pillsbury Crescent Roll Clone
Yes, we know these don’t just pop out of the container like the brand name…but, they are almost just as easy to make and taste so much better! To help make your holiday stress free, these are designed to be made in the morning and baked off just before serving. Enjoy!
GF and DF Pillsbury Crescent Roll Clone
Serves: 16 | Prep Time: 4 hours | Cook Time: 15 to 20 min
Ingredients
Dry Ingredients
- 3 1/2 c Better Batter Flour (512g Bread Flour/560g BB Original /490g BB Artisan Blend)
- 1 Tbsp (11g) Instant or Rapid Rise yeast
- 1/3 c (72g) sugar
- 2 tsp (12g) salt
Wet Ingredients
- 1 2/3 c (400ml) warm water heated to 110°F
- 1/2 c (115g) cold butter OR DF margarine, cut into ¼” cubes
- 2 eggs OR 1/2 c (100g) aquafaba
Additional
- 1 c (230g) butter OR DF margarine, softened for spreading, divided
- Additional butter for spreading on finished rolls (if desired), room temperature
Instructions
Preheat and Prepare. Preheat the oven to 400° F. Prepare a baking sheet with parchment paper.
Mix Ingredients. Place all dry ingredients into the bowl of a stand mixer. Using a paddle attachment blend just until combined. Add the wet ingredients and blend on low for another minute or so to combine, then increase to high speed for 5 minutes. Mix until dough is cohesive and fluffy. It will be wet at this point.
1st Prove. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 1 hour to allow the dough to hydrate and chill.
Shape. Remove the dough from the fridge. Lightly flour your board and put the dough onto it. Divide the dough in half. Working with one half at a time, knead the dough a few times and then roll dough out into a 12-15″ round circle using a minimal amount of flour. Spread the circle evenly with 1/2 cup of softened butter or DF margarine, then cut the circle into 8 wedges. Roll up wedges, starting from the wide end, to form a crescent shape. Set onto the prepared baking sheet, leaving at least a 1 1/2" space between rolls. Repeat with the remaining dough.
2nd Prove. Cover the crescent rolls with plastic wrap and Let rise in a warm place lightly covered with plastic wrap until doubled, about 30 to 35 minutes.
Bake. Put crescent rolls in the oven and immediately lower temp to 375°F. Bake for 18 to 20 minutes, or until rolls are a rich golden color. Remove rolls from oven and serve immediately!
Mix Ingredients. Place all dry ingredients into the bowl of a stand mixer. Using a paddle attachment blend just until combined. Add the wet ingredients and blend on low for another minute or so to combine, then increase to high speed for 5 minutes. Mix until dough is cohesive and fluffy. It will be wet at this point.
1st Prove. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 1 hour to allow the dough to hydrate and chill.
Shape. Remove the dough from the fridge. Lightly flour your board and put the dough onto it. Divide the dough in half. Working with one half at a time, knead the dough a few times and then roll dough out into a 12-15″ round circle using a minimal amount of flour. Spread the circle evenly with 1/2 cup of softened butter or DF margarine, then cut the circle into 8 wedges. Roll up wedges, starting from the wide end, to form a crescent shape. Set onto the prepared baking sheet, leaving at least a 1 1/2" space between rolls. Repeat with the remaining dough.
2nd Prove. Cover the crescent rolls with plastic wrap and Let rise in a warm place lightly covered with plastic wrap until doubled, about 30 to 35 minutes.
Bake. Put crescent rolls in the oven and immediately lower temp to 375°F. Bake for 18 to 20 minutes, or until rolls are a rich golden color. Remove rolls from oven and serve immediately!
This recipe was originally created by Patrick Auger. It was tested and adapted by Naomi Poe in December 2022. Original photo of food by Patrick Auger.
