Low Histamine Crescent Rolls

Total time2 hr 45 min

Prep time30 min

Cook time15 min

4.7

(14)

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Ingredients

16 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
3 tbsp granulated sugar
1 tsp fine salt
1 large egg, room temperature
4 tbsp unsalted butter, softened and cut into pieces
3 cups all-purpose flour, plus more for dusting

For shaping and finishing

2 tbsp unsalted butter, melted
1 large egg
1 tbsp whole milk
flaky sea salt, for sprinkling (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
2
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.

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