Description
These Sourdough Discard Crescent Rolls are soft, fluffy, and buttery with beautifully golden tops and tender layers. Sourdough discard adds subtle tangy flavor, while instant yeast provides a reliable rise. Serve these homemade crescent rolls warm with dinner, soup, holiday meals, butter, or jam.
Ingredients
Scale
Crescent Roll Dough
- 1 cup (240g) sourdough discard
- 3½ cups (440g) all-purpose flour
- ¾ cup (180ml) whole milk, warm
- 2¼ teaspoons instant yeast
- ¼ cup (50g) granulated sugar
- 1 large egg
- ¼ cup (57g) unsalted butter, softened
- 1 teaspoon salt
For Shaping
- 3 tablespoons (43g) unsalted butter, melted
Egg Wash
- 1 large egg
- 1 tablespoon whole milk
For Finishing
- 2 tablespoons (28g) unsalted butter, melted
Instructions
- In a large mixing bowl, combine the warm milk, sourdough discard, instant yeast, sugar, egg, and softened butter.
- Add the all-purpose flour and salt. Mix until a soft, slightly tacky dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, or knead with a dough hook for about 6 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until roughly doubled in size.
- Gently press down the risen dough and divide it into 2 equal portions.
- Roll each portion into a circle approximately 12 inches in diameter.
- Brush each dough circle lightly with melted butter.
- Cut each circle into 8 equal triangular wedges, creating 16 rolls total.
- Starting at the wide end, gently roll each triangle toward the pointed end. Curve the ends inward slightly to create the classic crescent shape.
- Arrange the rolls on parchment-lined baking sheets with the pointed ends tucked underneath.
- Cover loosely and let the shaped rolls rise for 30 to 45 minutes, or until noticeably puffy.
- Preheat the oven to 375°F (190°C).
- Whisk together the egg and 1 tablespoon of milk. Gently brush the egg wash over the tops of the rolls.
- Bake for 15 to 18 minutes, or until the rolls develop glossy, deep golden-brown tops.
- Remove from the oven and immediately brush the warm crescent rolls with melted butter.
- Cool for 5 to 10 minutes, then serve warm.
Notes
- Keep the dough soft and slightly tacky rather than adding too much flour.
- Use room-temperature sourdough discard for a more consistent rise.
- Don’t roll the dough triangles too tightly because they need room to expand.
- Let the shaped rolls become noticeably puffy before baking.
- For cheesy rolls, sprinkle cheddar or Parmesan over the dough before rolling.
- For sweet crescents, add cinnamon sugar before shaping and finish with a light vanilla glaze.
Nutrition
- Serving Size: 1 crescent roll
- Calories: 190
- Sugar: 4g
- Fat: 8g
- Carbohydrates: 26g