Gluten-Free Crescent Rolls

1. Stage

Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.

2. Stage

Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.

3. Stage

Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.

4. Stage

Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

5. Stage

Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.

6. Stage

Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.

7. Stage

Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.

8. Stage

Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).

9. Stage

Bake in the preheated oven until golden brown, about 25 minutes.