Sourdough Discard Crescent Rolls are soft, buttery, and lightly flaky with a gentle sourdough flavor. They are perfect for dinner, holidays, or breakfast and are a great way to use sourdough discard without wasting it. These rolls bake up golden and tender and taste just like classic crescent rolls, but better.
Why You’ll Love This Recipe
These crescent rolls are soft inside with a light, buttery crust. The sourdough discard adds flavor without being sour, and the rolls stay tender even after cooling. They are easy to shape, freezer-friendly, and perfect for any meal.
Ingredients
- 1 cup sourdough discard (room temperature)
- ¾ cup warm milk
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 1 large egg
- 4 tablespoons melted butter
- 1 teaspoon salt
- 3½ to 4 cups all-purpose flour
- Extra melted butter for brushing
Preparation Steps
Step 1: Activate the Yeast
In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Step 2: Make the Dough
Add sourdough discard, egg, melted butter, and salt to the yeast mixture. Mix well. Slowly add flour until a soft dough forms.
Step 3: Knead the Dough
Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky.
Step 4: First Rise
Place dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled.
Step 5: Shape the Crescents
Punch down dough and divide into two balls. Roll each ball into a large circle and cut into triangles like pizza slices. Roll each triangle from wide end to tip to form crescents.
Step 6: Second Rise
Place rolls on a lined baking sheet, cover, and let rise for 30–45 minutes until puffy.
Step 7: Bake
Bake at 375°F (190°C) for 15–20 minutes until golden. Brush with melted butter while warm.
Variations
- Brush with garlic butter after baking
- Add shredded cheese before rolling
- Sprinkle with sesame or poppy seeds
- Make sweet rolls with cinnamon sugar
- Use as sandwich rolls
Cooking Notes
- Do not over-flour the dough or rolls will be dry
- Dough should feel soft for fluffy crescents
- Fully risen dough gives lighter texture
- Roll gently to keep layers soft
- Bake until lightly golden, not dark
- Butter after baking keeps them tender
- Let cool slightly before serving
Serving Suggestions
- Serve warm with butter or honey
- Pair with soups, stews, or roasts
- Serve with holiday meals
- Use for breakfast with jam
- Make mini sandwich wraps
- Serve with gravy or creamy dishes
- Add to bread baskets
Tips
- Warm milk should not be hot
- Use fresh yeast for best rise
- Chill dough slightly if too soft
- Freeze baked rolls up to 2 months
- Reheat in oven for best texture
- Brush butter twice for extra flavor
- Store in airtight container
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Rise Time: 2 hours
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes
Nutritional Information (Approx.)
- Calories: 200
- Carbs: 30g
- Fat: 7g
- Protein: 5g
FAQs
Do these taste sour?
No, the discard adds flavor but not strong sourness.
Can I make them ahead?
Yes, shape and refrigerate overnight.
Can I freeze them?
Yes, freeze baked rolls and reheat.
Can I use instant yeast?
Yes, reduce rise time slightly.
Conclusion
Sourdough Discard Crescent Rolls are soft, buttery, and easy to make. They turn leftover discard into a bakery-style bread perfect for any occasion. Once you try them, you’ll want to make them again and again.