Sourdough Discard Crescent Rolls
Transform your sourdough discard into golden, flaky crescent rolls with this easy sourdough discard crescent roll recipe!
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Food scale
- Rolling Pin
- Cheese grater
Ingredients
- 200 grams (1 cup) sourdough discard (fed or unfed & cold OR brought to room temperature-no more than a week old) )
- 250 grams (2 cups) all-purpose flour
- 113 grams (1/2 cup) unsalted butter (grated and cold)
- 100 grams (1/3 cup+1.5 tablespoons) milk or buttermilk
- 35 grams (3 tablespoons) sugar
- 5 grams (1 teaspoon) salt
- 2 tablespoons melted butter for brushing (unsalted or salted works)
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. This is a drier dough, so using your hands will best achieve this.
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Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15 minutes.
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Return to the dough and gently knead it into a smooth ball by folding it over itself for a 2-3 minutes. Avoid overworking it, as you don’t want the butter to melt. Lightly flour your hands and surface as needed to manage any stickiness.
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Cover the dough again and let it rest for 15-20 min. This is just to allow everything to solidify together.
Sourdough discard crescent roll dough can be refrigerated for up to 24 hours after this rest. Refrigeration creates those beautiful layers and a deeper flavor.
How to shape sourdough discard crescent rolls
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Line a large baking sheet with parchment paper.
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After the dough has rested, place it on a clean work surface and divide it in half.
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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.
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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 & place them in the fridge for 20-30 minutes. This is to harden the butter & create layers in the rolls.
Brush & Bake
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While the sourdough crescent rolls are resting, preheat the oven to 375 degrees F.
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Right before placing them into the oven brush with melted butter.
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Bake for 25-30 minutes or until the edges start to brown.
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Once baked, remove the sourdough crescent rolls from the oven and brush with butter. Allow them to cool for 5-10 minutes before enjoying with some more butter if desired!
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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
Sourdough discard: 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 and less sour flavor. I've used both a cold and room temperature discard & don't see much difference in the end result.
Need more time? Refrigerate the sourdough crescent roll dough for up to 24 hours and bake when ready. Refrigerating the dough creates those beautiful layers and a deeper flavor.
Want a puffier crescent roll? Simply add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda and skip the resting times.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
