Description
Delicious and buttery crescent rolls made from sourdough discard, perfect for brunch or as a side for robust dishes.
Ingredients
Scale
- 1 cup active sourdough discard (room temperature)
- 1/2 cup milk or buttermilk
- 2 tablespoons sugar or honey
- 1 teaspoon instant yeast (optional)
- 3 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1/2 cup unsalted butter (softened, for laminating and brushing)
- Optional mix-ins: sautéed mushrooms, fresh herbs, grated cheese, or roasted garlic
Instructions
- Combine sourdough discard, milk, sugar, and yeast in a bowl. Stir and let rest for 5–10 minutes.
- Add flour and salt, mixing until a shaggy dough forms, then knead for 6–8 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise until doubled (1–2 hours).
- Roll dough into a rectangle (12×16 inches), spread softened butter over two-thirds, then fold into thirds.
- Roll out again to 12×16 inches, and cut into 12 triangles.
- Place desired fillings at the wide end of the triangle and roll toward the tip, tucking the tip under.
- Place on a parchment-lined tray, brush with melted butter or egg wash, and proof for 30–45 minutes.
- Bake at 375°F (190°C) for 15–20 minutes until golden.
Notes
Keep butter cool but pliable for clear layers, and do not overfill triangles to avoid tearing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: sourdough, crescent rolls, baking, brunch, vegetarian
