This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.

Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.

Whisk in the sourdough discard and egg until combined.

Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.

Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!

Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.

Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).

Need more time? Sourdough discard crescent roll dough can be refrigerated overnight and shaped/baked the following day.

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 10-inch circle and cut it into 6-8 wedges (depending on how large you want the rolls). 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 & let them puff up for 20-30 minutes.

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 and bake for 20-25 minutes or until the edges start to brown (if baking smaller crescent rolls check them at 15 minutes).

Sourdough discard crescent rolls are fully baked when they reach an internal temperature of 190-200 degrees F.

Remove the sourdough crescent rolls from the oven and brush with butter immediately. let them cool for 5-10 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.