Sourdough Discard Crescent Rolls

Sourdough discard crescent rolls are a delightful fusion of buttery richness and ever-so-slight sweetness. These rolls boast a melt-in-your-mouth softness that’s simply irresistible.

What makes them even more appealing is how easy they are to whip up. With just a handful of ingredients and a straightforward process, you can have a batch of these golden, flaky crescent rolls ready for dinner! Whether as a side dish or a snack, their buttery goodness will have you savoring every bite.

What are crescent rolls?

Crescent rolls, often referred to as “crescent roll dough,” are a type of pre-made pastry dough that is commonly used in baking in the United States. These rolls are typically sold in cylindrical cardboard tubes in the refrigerated section of grocery stores. Crescent roll dough is made from a mixture of flour, water, yeast, and fat, usually in the form of butter or shortening.

The name “crescent rolls” comes from their characteristic shape when baked. The dough is rolled out into a flat sheet, cut into triangles, and then rolled up from the wider end to form a crescent or horn-shaped roll. These rolls are known for their flaky, buttery texture and can be served as a side dish, used as a base for various sweet or savory fillings or simply enjoyed on their own. They are a versatile and convenient option for quick and easy baking.

What are sourdough crescent rolls?

Sourdough crescent rolls replace the yeast used in the dough with wild, naturally fermented yeast. These rolls are still characterized by their flaky, tender texture and deeper flavor profile, which is a result of the sourdough fermentation process.

These are a better-for-you option due to the natural fermentation process and having full control over the ingredients. You’ll find a lot of unnecessary additives in the store-bought versions.

Why I love this recipe

• Convenience: I created this recipe with the busy baker in mind. It requires no long fermentation process, no bulk rises, and your sourdough discard can be fed or unfed.

• Flavor: The use of butter and sugar gives this crescent roll a soft texture with a subtle sweetness. You can conveniently pair it with sweet or savory fillings or toppings!

• Reduces sourdough discard waste: My recipe calls for 1 full cup of sourdough discard so no more not knowing what to do with all that extra discard in your fridge.

• Ease: There are no special tools needed for this recipe and there is no fancy process. These sourdough discard crescent rolls are actually a lot of fun to make and great for kids to help as well!

Different fillings for sourdough discard crescent rolls

• Cheese-Stuffed Rolls: Place a small piece of cheese (like cheddar, mozzarella, or brie) in the center of each roll before rolling them up. The cheese will melt and create a gooey center.

• Cinnamon Sugar Rolls: Before rolling, brush the dough with melted butter and sprinkle generously with a mixture of cinnamon and sugar. You can drizzle a simple glaze over them after baking for a sweet treat.

• Pizza Rolls: Add a small spoonful of pizza sauce, a slice of pepperoni, and a bit of shredded mozzarella cheese to the crescent rolls before rolling them up. Serve with extra pizza sauce for dipping.

• Apple Pie Rolls: Fill the rolls with a spoonful of apple pie filling and a sprinkle of cinnamon before baking. Serve warm with a scoop of vanilla ice cream.

• Classic pigs in a blanket: Roll a cocktail hotdog in the cresecent rolls. If desired add a small piece of cheese to each triangle as well!

How to make sourdough discard crescent rolls: step-by-step

Tips: While it is perfectly okay to use an unfed sourdough starter, keep in mind that a recently fed starter will result in a puffier roll. I’ve used both a cold and room temperature discard & don’t see much difference in the end result. 

Want a puffier crescent roll? Simply add a teaspoon of baking soda and baking powder, and skip the resting times.

Should I use an egg wash or melted butter for brushing?

This is really dependent on your preference, but both are fantastic options!

• For a milder, lighter appearance, opt for melted butter.
• For a crunchier outer layer with a richer golden-brown tone, consider using an egg wash consisting of one beaten egg and one teaspoon of water.

Ingredients:

• 200 grams (1 cup) of sourdough discard (fed or unfed & can be cold or room temp)
• 250 grams (2 cups) of all-purpose flour
• 113 grams (1/2 cup) of unsalted butter, grated (cold)
• 65 grams (1/4 cup + 1 teaspoon) of milk (I use whole milk)
• 24 grams (2 tablespoons) of sugar
• 5 grams (1 teaspoon) of salt
• melted butter OR egg wash for brushing (1 beaten egg & 1 teaspoon of water see notes).

You will need:

• Mixing bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Rolling pin

Mix the dry ingredients

• Place the butter in the freezer for about 10-15 minutes.

• Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.

• Using a cheese grater, grate the butter into the dry mixture and cut it into the flour until it resembles coarse sand. You can use a fork or I use a silicone scraper to achieve this.

Add the wet ingredients

• Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms. This is a drier dough, so using your hands will best achieve this.

• Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.

• Return to the dough and knead it into a smooth ball by folding it into itself reptitively for 3-5 minutes.

• Cover the dough again and let it rest for 1 hour. The dough will not rise, this is just to allow everything to solidify together.

How to shape the sourdough crescent rolls

• Line a large baking sheet with parchment paper.

• After the dough has rested, place it on a clean work surface and divide it in half.

• Roll each dough ball out into a 9-inch circle and cut it into 6 wedges. I like to use my silicone scraper to draw my lines before making the cuts.

• Take each triangle dough piece and roll it out a bit thinner and longer aiming for about a 1/8-inch thickness if needed.

• Starting from the wide end of each triangle, gently roll the dough toward the pointed end. The pointed end should be tucked under the roll to ensure it doesn’t pop up while baking.

• Place the rolled crescent rolls onto the baking sheet. If you want a classic crescent shape, gently curve the rolls into a crescent or half-moon shape.

• Lastly, cover the crescent rolls with a damp towel or oiled plastic wrap for 30 minutes. I like to preheat my oven and place them on the warm oven to rest before baking.

Brush & Bake

• While the sourdough crescent rolls are resting, preheat the oven to 375 degrees F.

• Right before placing them into the oven brush with melted butter or an egg wash depending on your preference (see notes).

• Bake for 25-30 minutes or until the edges start to brown.

• Once baked, remove the sourdough crescent rolls from the oven and brush with butter immediately. let them cool for 10-15 minutes, and enjoy with some more butter if desired!

• Sourdough crescent rolls are best enjoyed on the same day but can last for 1-2 days on the counter in an airtight container or plastic wrap.

More sourdough Discard recipes:

• Sourdough Discard Garlic Knots
• Sourdough Discard Egg Muffins
• Sourdough Discard Crackers (with rosemary & garlic)
• Sourdough Discard Blueberry Muffins