Easy Buttery Sourdough Discard Crescent Rolls

These same-day buttery sourdough crescent rolls are the perfect side to your weeknight dinner or holiday meal. This recipe makes 12 rolls and can be easily divided or multiplied to suit whatever amount you need! These rolls are perfectly light, fluffy, and easy to make in as little as 2 hours. Try these today and let me know what you think!

These rolls are a fun alternative to my same-day sourdough dinner rolls and are still quick, easy, and addictively yummy!

EQUIPMENT 

• Stand mixer or mixing bowl 
• Baking sheet 
• Silicone baking mat or parchment paper
• Rolling pin 
• Pizza cutter

INGREDIENTS

• Warm water
• Sugar
• Bakers yeast
• Sugar
• Warm Milk 
• Unsalted Butter (softened)
• Sourdough discard 
• All-purpose flour
• Salt
• Salted butter for topping (melted, optional)

See recipe card for measurements.

INSTRUCTIONS

1. Mix water, yeast, sugar. Allow to proof.

2. Add the rest of the sugar, warm milk, egg, sourdough starter, and butter.

3. Add flour and salt. Mix until a ball forms, then knead for 5-10 minutes. Let rise for an hour and punch down.

4. Transfer to a floured surface and roll into a 12-inch circle.

5. With a pizza knife, cut into 12 equal pieces.

6. Roll up and place on a lined baking sheet. Bake for 9-10 min at 400 degrees Fahrenheit.

Hint: To make sure the corners are nice and pointy, lightly stretch the widest end while rolling!

SUBSTITUTIONS

• Butter: If you don't have dairy-free butter, use a neutral baking/cooking oil (like vegetable or avocado oil) or regular butter if you aren't DF!
• Milk: Any milk will work for this recipe, but I love the flavor oat milk gives the recipe, and its creamy consistency and fat content add to the softness of the pancake. If oats aren't your thing, use any higher-fat milk or DF milk in its place for the best results!

STORAGE

Store in an airtight container or bag at room temperature for 4-7 days (after 4 they might start to get stale!). To freeze, seal in an airtight container and store for up to 6 months. 

TOP TIP

Always use a kitchen scale when measuring flour! Measuring cups can be very unreliable when it comes to things like flour. To make sure that your recipe turns out accurate, use a kitchen scale whenever possible.

FAQ

RELATED

Same-Day Sourdough Crescent Rolls

These same-day buttery sourdough crescent rolls are the perfect side to your weeknight dinner or holiday meal. This recipe makes 12 rolls and can be easily divided or multiplied to suit whatever amount you need! These rolls are perfectly light, fluffy, and easy to make in as little as 2 hours.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Side Dish

Cuisine American

Servings 12 Rolls

Equipment

• Stand mixer or mixing bowl
• Baking sheet
• Silicone baking mat or parchment paper
• Rolling Pin
• Pizza Cutter

Ingredients

  

• 2 tablespoon Warm water
• ½ teaspoon Sugar
• 1 teaspoon Bakers yeast
• 3 tablespoon Sugar
• ¼ Cup Warm Milk
• 1 Egg
• ¼ Cup Unsalted Butter softened
• ¼ Cup Sourdough discard
• 2 ⅓ Cups All-purpose flour 300g
• 1 teaspoon Salt
• Salted butter for topping melted, optional

Instructions

 

• In your mixing bowl or stand mixer, add warm water (110-120 degrees Fahrenheit), ½ teaspoon of sugar, and baker's yeast. Mix and let sit for roughly 5 minutes or until the yeast has bloomed. It will look nice and frothy!
• In the same bowl, add ¼ cup of sugar, warm milk (110-120 degrees Fahrenheit), unsalted butter, egg, sourdough discard (fed or unfed), flour, and salt. Mix until the dough is smooth and completely pulls away from all sides of the bowl (this is not a wet dough). Knead for 5-10 mins.
• Transfer dough to a lightly greased bowl (you can use the same bowl if you like, the grease just helps the dough from sticking to the sides—not a big deal if you don’t mind getting your hands a bit messy!). Let rest covered until doubled in size; usually about 45min-1hr.
• After the dough has fully proofed, gently punch it down and then transfer to a lightly floured surface. With a rolling pin, roll the dough into a 12 inch circle.
• Using a pizza cutter, cut the circle into 12 equal pieces like you would a pizza.
• Roll each triangle starting from the widest end to the narrowest end. I’ve found trying to roll it tightly helps create a more uniform crescent roll. Feel free to gently stretch the wider side to make a longer roll. Place crescents on a lined baking sheet.
• Preheat the oven to 400 degrees Fahrenheit and let the crescent rolls rest covered until they are soft to the touch and puffy.
• Bake in preheated oven for 9-10 minutes. Brush with salted butter and enjoy!

Notes

Store in an airtight container at room temperature for up to 5 days. 

Other Recipes To Try 

• The Best Sourdough Chocolate Peanut Butter Swirl Cookies 
• Sourdough Malted Chai Chocolate Chip Cookies
• The Best Sourdough Sandwich Bread You Will Ever Have
• Same-Day Sourdough Dinner Rolls
• Healthy Pumpkin Spice Latte Breakfast Muffins

ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.