Combine in a mixing bowl:
3 1/2 cups gluten free flour blend (one that contains xanthan gum)
1 Tablespoon yeast
1/3 cup sugar
1 teaspoon salt
Add the following to the mixing bowl with the flour mixture:
1 egg
4 Tablespoons oil
1 1/2 cups warm milk ("Warm" should be just slightly warmer than body temperature or around 115 degrees if you want to be technical.)
(Side note: if you can't have milk use water--it will be just fine!)
Combine all of the ingredients using a paddle attachment of your mixer. The dough should come together and be kind of like play-do so you may have to add a little more flour to get to this consistency. It will be pretty sticky still though so don't add too much flour. Allow to rise for about an hour.
Separate dough into four pieces. Pat them out (or roll with a rolling pin but I found patting them worked much better) on a well-floured (gluten free flour of course!) surface into about a 12-inch circle.
Spread melted butter on the whole circle (you can use a dairy free butter for this part if you can't have dairy). Cut the circle into 8 pieces using a pizza cutter.
Starting from the wide end, roll them up. Place on a greased cookie sheet. Repeat with the remaining dough.
Preheat oven to 400 degrees and bake the crescent rolls for about 10-12 minutes.
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