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1.
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Start by putting the shortening and salt in a glass measuring cup.
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2.
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Bring the milk to a boil and add to the shortening.
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Stir until dissolved and then let set until it is warm/lukewarm.
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3.
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Add the yeast and let set for 5-10 minutes or until foamy.
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4.
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In a large mixing bowl, whisk together the almond flour, arrowroot flour, xanthan gum, and pectin until there are no more lumps.
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5.
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In a separate bowl, beat the eggs and sugar until well combined.
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6.
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Then add the yeast mixture.
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7.
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Finally, add half of the flour mixture (using the hook attachment if available), mix in well, then add the remaining flour.
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Mix in well again.
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8.
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On a floured (I used arrowroot flour) piece of parchment paper, roll out the dough as you would a pizza, 1/4 thickness.
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9.
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Brush the top with melted butter.
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10.
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Cut into 8 equal wedges with a pizza cutter.
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11.
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Roll each piece into a crescent by starting at the outside and rolling in.
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Place on a parchment-lined baking sheet at least 2 inches apart.
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Try to place the point under the rolls, otherwise they try to unwind while baking, as mine did.
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If youre making pigs-in-a-blanket, just roll up the hot dogs in the crescent rolls.
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Again, roll from the outside.
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12.
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Cover with a damp kitchen towel (I put a salt shaker in the middle of my pan to keep the towel from sticking to my crescents) and allow to rise 45 minutes in a warm place.
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13.
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Bake at 375 degrees F for 9-12 minutes, or until golden brown.
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Keep frozen.
