Cheese Stuffed Sourdough Crescent Rolls (with garlic sage butter)
Indulge in these soft sourdough crescent rolls stuffed with gooey cheese and aromatic garlic sage butter, a perfect savory treat!
Equipment
- Mixing bowl
- Large baking sheet
- Parchment paper
- Food scale
- Rolling Pin
- Cheese grater
Ingredients
- 250 grams (2 cups) all-purpose flour
- 24 grams (2 tablespoons) sugar
- 3 grams (1/2 teaspoon) salt
- 80 grams (5.5 tablespoons) unsalted butter (cold & grated)
- 200 grams (1 cup sourdough discard ((cold & no more than a few days old))
- 100 grams (1/3rd cup & 1.5 tablespoons milk (cold)
- garlic sage butter (melted for brushing (see below))
For the filling (garlic sage butter & cheese)
- 113 grams (1/2 cup) unsalted butter (softened)
- 2-3 garlic cloves (finely minced)
- 2-3 teaspoons sage leaves (finely chopped)
- 100 grams sharp white cheddar cheese (freshly grated )
Instructions
Mix the dry ingredients
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Place the butter in the freezer for about 10-15 minutes.
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Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.
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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
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In a separate bowl mix the sourdough discard and milk together.
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Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms.
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Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.
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Return to the dough and knead it into a smooth ball by folding it into itself repetitively for 3-5 minutes (it does not need to be perfect). Use flour to assist with stickiness.
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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.
Refrigerate the sourdough crescent rolls
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After the dough has rested for 1 hour place it in the refrigerator overnight, keeping it covered.
Why do we refrigerate the dough? Refrigerating the sourdough crescent roll dough allows for it to ferment giving it a deeper flavor. It also hardens the butter which will burst when baked creating beautiful, flaky layers to the crescent roll.
How to make the garlic sage butter
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Garlic sage butter can be made the day before and refrigerated or made on the same day.
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Prepare the Butter: Start with 8 tablespoons of softened unsalted butter in a small bowl.
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Mix in Garlic: Add 2–3 finely minced garlic cloves to the softened butter and mix until evenly combined.
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Add Sage: Finely chop 2-3 teaspoons of fresh sage leaves and fold them into the butter mixture.
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Use Immediately or store: Spread the garlic sage butter onto your dough as part of the stuffing or refrigerate for later use.
How to shape & stuff cheese stuffed sourdough crescent rolls
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Line a large baking sheet with parchment paper and remove the dough from the refrigerator (the dough can be worked with cold).
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Place the dough on a clean work surface and divide it into two equal dough balls. A food scale is helpful for accuracy.
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Before shaping the crescent rolls ensure your garlic sage butter is brought to room temperature and your cheese is grated.
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On a floured surface, 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.
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Take each triangle dough piece and roll it out a bit thinner and longer aiming for about a 1/8-inch thickness.
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Spread a thin layer of the garlic sage butter on each crescent roll and top with a layer of grated cheese (be sure not to add too much butter as it will melt out of the dough). You’ll only use about half of the butter in the dough. Set the remaining butter aside for brushing on top later.
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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.
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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.
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Lastly, cover the crescent rolls with a damp towel or oiled plastic wrap for 30 minutes
Brush & Bake
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Preheat the oven to 375 degrees F when the sourdough crescent rolls are ready to be baked.
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Melt the remaining garlic sage butter and brush it generously over the tops of the crescent rolls before baking. Save any remaining butter.
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Bake for 25-32 minutes or until the edges start to brown. Some butter will leak out and be on the baking tray (this is normal).
Pro tip: Cheese-stuffed sourdough crescent rolls are perfectly baked when they reach an internal temperature of 190–195°F
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Brush the crescent rolls with any remaining garlic sage butter or use it as a spread and enjoy warm!
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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.
Notes
Baker's schedule: Mix the dough and allow it to rest for 1 hour, place into the refrigerator overnight to bake for the following day.
Sourdough discard: I recommend the discard be no more than a few days old for a less sour flavor and a more puffy crescent roll.
Cheese: while any preferred cheese can be used, the flavor of a sharp cheese really shines through.
Want a puffier crescent roll? Simply add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda.
