Sourdough Discard Crescent Rolls
These sourdough discard crescent rolls are a delicious way to use up leftover sourdough starter, combining it with instant yeast for a lighter, airier texture. Perfect for breakfast or as a side, they are soft, flaky, and full of flavor.
Maker: Healing Slice
From: Website(view original)
Prep Time
30 min
Cook Time
25 min
Servings
Recipe details are AI-assisted from Healing Slice. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 4 1/5 oz milk
- 1 2/5 oz water
- 1 4/5 oz sugar
- 1/4 oz instant yeast
- 3 1/2 oz sourdough discard
- 1 egg
- 2 oz unsalted butter
- 13 oz all-purpose flour
- 0.18 oz salt
- for brushing butter
Instructions
- 1Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
- 2Combine the sugar and pour the instant yeast over top, letting it sit for a few minutes to activate.
- 3Whisk in the sourdough discard and egg until well combined.
- 4Add the softened butter, flour, and salt. Mix until everything is well combined, noting the dough will be sticky at this stage.
- 5Cover the bowl and let the dough rest for 15-20 minutes to allow the flour to absorb the liquid.
- 6Place the dough onto a floured work surface and knead it for 5-8 minutes, or until it comes together in a cohesive ball. Use small amounts of flour during kneading to assist with stickiness.
- 7If the dough becomes excessively sticky or starts to tear during kneading, let it rest for 15 minutes before finishing the kneading process.
- 8Once kneaded, place the dough in a bowl coated with butter, cover it, and allow it to rest in a warm place until it has doubled in size, approximately 1-2 hours.
- 9Line a large baking sheet with parchment paper.
- 10After the dough has rested, place it on a clean work surface and divide it in half.
- 11Roll each dough ball out into a 10-inch circle and cut it into 6-8 wedges, depending on the desired size of the rolls.
- 12Take each triangle dough piece and roll it out a bit thinner and longer, aiming for about a 1/8-inch thickness if needed.
- 13Starting from the wide end of each triangle, gently roll the dough toward the pointed end, tucking the pointed end under the roll to prevent it from popping up during baking.
- 14Place the rolled crescent rolls onto the prepared baking sheet, leaving about 1 inch of space between each roll.
- 15If desired, gently curve the rolls into a crescent or half-moon shape.
- 16Cover the crescent rolls with a damp towel or oiled plastic wrap and let them puff up for 20-30 minutes.
- 17Preheat the oven to 375°F (374°F) while the rolls are resting.
- 18Right before baking, brush the tops of the crescent rolls with melted butter.
- 19Bake the rolls for 20-25 minutes, or until the edges start to brown. For smaller rolls, check for doneness at 15 minutes.
- 20Remove the sourdough crescent rolls from the oven and brush them with butter immediately.
- 21Let the rolls cool for 5-10 minutes before serving. They are best enjoyed on the same day but can be stored in an airtight container at room temperature for up to 2 days.