Paleo Crescent Rolls
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I initially started this recipe adventure in an attempt to make croissants to go with the apple butter I had made. They didn't have the fluffy flakiness of glutenous croissants, but they turned out to be some pretty delicious crescent rolls. They were somewhat airy, flaky, and tasted oh so buttery. After 3 different rolling/refrigerating/baking tries, I found the right combination!
Recipe
Ingredients:
- 1/3 cup warm dairy-free milk (I used almond)
- 1/2 cup warm water
- 1 packet yeast
- 1 egg
- 1 tsp salt
- 1 tbsp coconut crystals
- 2 tbsp ghee solids
- 2 cups cassava flour
- 1 cup almond flour
- ghee solids for spreading on dough (probably 3-6 tbsp)
"Butter" Wash
- 1 tbsp ghee liquid (or melted solid)
- 1 tbsp dairy-free milk
Intructions
Preheat oven to 175 degrees.
Combine warm water, warm milk, and yeast in a separate container. Allow to bloom for 10 minutes. Gently stir it together and allow to bloom for another 10 minutes.
While yeast is blooming, combine the remaining ingredients in a mixing bowl. Gently mix with a hand or stand mixer until crumbly. Once yeast mixture is done, combine with the flour mixture. Blend together gently with mixer then finish with your hands to knead it into a pliable ball of dough. Turn off oven and place bowl in the oven to allow it to rise for 30 minutes. Due to the Paleo ingredients, it will not rise like wheat flour.
After the 30 minutes, bring out the down and separate it into thirds. Take the first third section (ball of dough) and place on a floured wooden board. I used cassava flour to cover my board and rolling pin. Roll out the dough until it's 1/8 inch thick. Make sure to flip the dough after the first few rolls and re-flour to ensure it doesn't stick. You may also use parchment paper. Once you have it rolled out into a rectangle, cover the top third with ghee. Fold over the bottom third, and then fold over the top third (ghee section). The edges may crack a little when you fold it over. That's ok, just gently squish it together to keep the dough in one piece.
Seal the ends and then re-roll the dough and repeat the above process. Do this three times for each section of dough. Repeat process with each ball of dough (remember you initially split the dough into thirds). This process allows the final product to be flaky and taste like that buttery deliciousness we all used to enjoy!
Once you have rolled the dough three times, do a final effort to put it into a rectangle. From here, cut it into 3-4 triangles. You will then carefully roll the dough up into a crescent shape beginning with the widest part of the triangle and rolling down. Depending on how floured your surface is, you may have to encourage the dough to roll.
Place a parchment paper-lined cookie sheet. Bake for 20 minutes at 400 degrees.
Eat plain or enjoy with your favorite Paleo-friendly jam or butter. :) Displayed below with my homemade apple butter.
