Sourdough Discard Crescent Rolls

Instructions

1. Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
2. Combine the sugar and pour the instant yeast over top, letting it sit for a few minutes to activate.
3. Whisk in the sourdough discard and egg until well combined.
4. Add the softened butter, flour, and salt. Mix until everything is well combined, noting the dough will be sticky at this stage.
5. Cover the bowl and let the dough rest for 15-20 minutes to allow the flour to absorb the liquid.
6. Place 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.
7. If the dough becomes excessively sticky or starts to tear during kneading, let it rest for 15 minutes before finishing the kneading process.
8. Once 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.
9. Line a large baking sheet with parchment paper.
10. After the dough has rested, place it on a clean work surface and divide it in half.
11. Roll each dough ball out into a 10-inch circle and cut it into 6-8 wedges, depending on the desired size of the rolls.
12. Take each triangle dough piece and roll it out a bit thinner and longer, aiming for about a 1/8-inch thickness if needed.
13. Starting 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.
14. Place the rolled crescent rolls onto the prepared baking sheet, leaving about 1 inch of space between each roll.
15. If desired, gently curve the rolls into a crescent or half-moon shape.
16. Cover the crescent rolls with a damp towel or oiled plastic wrap and let them puff up for 20-30 minutes.
17. Preheat the oven to 375 degrees F (190°C) while the rolls are resting.
18. Right before baking, brush the tops of the crescent rolls with melted butter.
19. Bake the rolls for 20-25 minutes, or until the edges start to brown. For smaller rolls, check for doneness at 15 minutes.
20. Remove the sourdough crescent rolls from the oven and brush them with butter immediately.
21. Let 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.