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Soft gluten-free, dairy-free walnut crescent rolls
Recipe authorAnička1 recipe on our websiteGluten-free, dairy-free yeast rolls made with margarine and almond milk, filled with ground walnuts. Makes 12 large crescent rolls.
Recipe at a glance
- Prep time
- 30 min
- Cook time
- 35 min
- Total time
- 2 hr 25 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 crescent rolls
- Difficulty
- Medium
Gluten-free, dairy-free walnut crescent rolls: a yeast dough made with a gluten-free flour blend for yeast baking, margarine, and almond milk, filled with ground walnuts mixed with hot plant-based milk. Bake for 30–35 minutes at 180 °C (350 °F).
Ingredients
For the dough
For the filling
For brushing
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Instructions
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Mix the dry ingredients, add the eggs, melted margarine, and almond milk, and knead for about 4 minutes to form a sticky dough.
Cover and let rise in a warm place for about an hour.
Meanwhile, pour the hot plant-based milk over the walnuts and sugar and mix into a thick, spreadable filling.
Shape the dough into balls and roll them out.
Place filling on each piece, roll into crescents, arrange on a baking sheet, and brush with egg if desired.
Let rest for 20 minutes.
Bake at 180 °C (350 °F) for about 30–35 minutes.
Tip: If you don't need to avoid gluten, you can make the dough with semi-coarse wheat flour; in that case, use only 1 egg.
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Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 282 kcal
- Protein
- 5.3 g
- Carbohydrates
- 33 g
- of which sugars
- 11 g
- Fat
- 15 g
- of which saturates
- 2.2 g
- Fiber
- 1.7 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Mäkké kysnuté orechové rožky bez lepku a mlieka: ako od babky, aj pri celiakii
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