For the starter
1 1/4 cups (175 g) gluten free bread flour (see Notes)
1 tablespoon (12 g) granulated sugar
1 2/3 teaspoons (5 g) instant yeast (see Recipe Notes)
1 cup (8 ounces) warm water (about 95°F)
For the dough
3 1/2 cups (490 g) gluten free bread flour (see Notes), plus more for sprinkling
1 tablespoon (18 g) kosher salt
1 1/2 teaspoons honey
3/4 cup plain whole milk yogurt or buttermilk, at room temperature
1 egg (50 g, weighed out of shell), at room temperature
3 tablespoons (42 g) unsalted butter, at room temperature
4 tablespoons (28 g) unsalted butter, melted (for brushing)
For a full explanation of my gluten free bread flour blend, including questions regarding substitutions in that blend, how to create it, and how to handle it, please click the link in this sentence.
If you’re already comfortable with the bread flour blend, here are the weight measurements for making the total 4 3/4 cups (665 grams) required for this bread dough:
Yeast: This recipe calls for 5 grams of instant yeast, which is also called breadmaker or rapid rise yeast. If you would like to substitute active dry yeast in its place, you’ll need to multiply the amount by 125% or 1.25 (5 x 1.25 = 6.25), then dissolve the yeast in the water from the starter first. Allow it to activate before adding the remaining starter ingredients and following the recipe as instructed.
To make the starter, in a medium-size bowl, place the bread flour, granulated sugar, and instant yeast, and whisk to combine well. Add the warm water, and mix until smooth and well-combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled in size (about 45 minutes).
Once the starter has finished rising, make the dough. In the bowl of a stand mixer, place the flour and salt, and whisk to combine well with a separate handheld whisk. Add the honey, yogurt or buttermilk, egg, room temperature butter, and risen starter to the bowl, and mix to combine. Place the bowl in your stand mixer fitted with the dough hook and knead for about 5 minutes on medium-high speed or until the dough is smooth and stretchy, and appears to have lightened a bit in color. Spray a silicone spatula with cooking oil spray, and scrape down the sides of the bowl, Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover tightly with oiled plastic wrap or the oiled top of your proofing bucket. Place the dough in the refrigerator for at least 2 hours and up to 5 days.
On baking day, line a rimmed baking sheet with unbleached parchment paper and set it aside. Turn the dough out onto a lightly floured surface, sprinkle it very lightly with more flour. Handling the dough very gently so you don’t incorporate too much flour into the dough, turn the dough over a few times until it’s smoother. Divide the dough into two equal portions. Set one aside and cover so it doesn’t dry out. Working with the remaining piece of dough, roll it into a 10-inch circle, turning the dough over frequently, sprinkling very lightly with more flour as necessary, and moving it around to prevent sticking. With a pizza wheel or sharp knife, slice the round of dough into 4 equal pieces, each a very wide triangle. Slice each quarter into thirds, making twelve triangles total. Brush the dough liberally with 2 tablespoons melted butter, then allow the dough to sit briefly to allow the butter to set. Repeat with the second half of the dough.
Once the butter has begun to set, separate one triangle from the circle, and roll it gently but securely from base to tip. Place the shaped crescent roll on the prepared baking sheet, with the tip of the triangle secured on the bottom. Repeat with the remaining 11 triangles, spacing the rolls about 2 inches apart on the prepared baking sheet. Cover the baking sheet with lightly oiled plastic wrap, and place it in a draft-free location to rise until about 150% of its original size (30 to 45 minutes). Do not overproof.
About 15 minutes before the end of the rolls’ rise, preheat your oven to 350°F. Once the rolls have finished rising, remove the plastic wrap and brush the tops generously with more melted butter. Place the baking sheets in the center of the preheated oven and bake until the rolls are just browned (about 15 minutes). remove from the oven, and serve warm.
From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013.