I developed this recipe for our customers using both of our amazing flour blends. Update 12-1-2022.

Yes, we know these don’t just pop out of the container like the brand name...but, they are almost just as easy to make and taste so much better! To help make your holiday stress free, these are designed to be made in the morning and baked off just before serving. Enjoy!

If you use the ARTISAN BLEND don’t add the husk

Servings 16 Prep Time 240 Cook Time 15 to 20


Dry Ingredients

490g Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder


490 g Better Batter Artisan blend (don’t add the psyllium husk or glucomannan)

1 Tablespoon ( 1 ½ package) or 11g Instant or Rapid Yeast

1/3 cup (72 g) sugar

2 tsp salt

Wet Ingredients

400 g warm water heated to 110°F 1/2 cup (115g) cold butter, flavored shortening, or vegan butter, cut into ¼" cubes 2 eggs OR 1/2 cup (100 g) aquafaba 1 cup butter or vegan butter, softened for spreading Additional butter for spreading on finished rolls (if desired), room temperature



Into the bowl of a stand mixer, add Artisan Baker's Blend Flour or Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder . Then add all remaining ingredients. Mixing with the paddle attachment, begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 1 hour to allow the dough to hydrate and chill. Meanwhile, prepare a baking sheet with parchment paper. Lightly flour your board and put the dough onto it. Divide the dough in half. Working with one half at a time, knead the dough a few times and then roll dough out into a 12" round circle using a minimal amount of flour. Spread evenly with 1/2 cup of softened butter or vegan butter onto dough. Cut the circle into 8 wedges. Roll up wedges, starting from the wide end, to form a crescent shape. Place crescent rolls on prepared baking sheet leaving 2” between each crescent roll for proofing. Repeat with the other half of the dough. Cover the crescent rolls with plastic wrap and Let rise in a warm place lightly covered with plastic wrap until doubled, about 30t to 35 minutes. Preheat the oven to 400° F. Put crescent rolls in the oven and immediately lower temp to 375°F. Bake for 18 to 20 minutes, or until rolls are a rich golden color. Remove from oven. Serve hot from the oven, spreading with additional soft butter (if desired). These should be eaten warm...or frozen if by chance there are any left!