Description
Flaky, buttery, and full of sourdough flavor, these homemade crescent rolls are a delicious way to use up sourdough discard.
Ingredients
1/2 cup sourdough discard (unfed)
2 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
1 tsp instant yeast (optional for lighter rolls)
1/2 cup warm milk
1 egg
1/4 cup unsalted butter, softened
Extra butter for brushing
Instructions
1. In a bowl, mix sourdough discard, warm milk, egg, and sugar.
2. Add flour, salt, and softened butter. Stir until combined.
3. Knead dough for 5 to 8 minutes until smooth and slightly tacky.
4. Cover and let rest for 1 hour at room temperature.
5. Roll dough into a 12-inch circle and cut into 8 triangles.
6. Brush each triangle with melted butter, then roll from wide end to tip to shape.
7. Place rolls on lined baking sheet and let rise for 30 minutes.
8. Bake at 375°F (190°C) for 15–18 minutes until golden.
9. Brush with melted butter while warm.
Notes
Optional yeast helps create lighter texture if discard is not very active.
Store cooled rolls in an airtight container up to 3 days or freeze for later.
These rolls are great with savory or sweet fillings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough discard crescent rolls, homemade crescent rolls, discard baking