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.
Equipment
- Stand mixer or mixing bowl
- Baking sheet
- Silicone baking mat or parchment paper
- Rolling Pin
- Pizza Cutter
Ingredients
- 30 g warm water 2 Tbsp
- ½ teaspoon sugar for blooming the yeast
- 3 g baker's yeast 1 tsp
- 38 g sugar 3 Tbsp
- 60 g warm milk ¼ cup
- 1 egg
- 57 g unsalted butter softened (¼ cup)
- 60 g sourdough discard ¼ cup
- 300 g all-purpose flour 2⅓ cups
- 6 g salt 1 tsp
- Salted butter melted, for topping (optional)
Instructions
- In a mixing bowl or stand mixer, combine the warm water (110–120°F), ½ teaspoon sugar, and yeast. Let sit ~5 minutes until frothy and bloomed.30 g warm water, ½ tsp sugar, 3 g baker's yeast
- To the same bowl, add the remaining sugar, warm milk (110–120°F), egg, softened butter, sourdough discard, flour, and salt. Mix until the dough is smooth and pulls away from the sides (not a wet dough). Knead 5–10 minutes.38 g sugar, 60 g warm milk, 1 egg, 57 g unsalted butter, 60 g sourdough discard, 300 g all-purpose flour, 6 g salt
- Transfer to a lightly greased bowl, cover, and let rise until doubled, about 45 minutes to 1 hour. Punch down.
- On a lightly floured surface, roll the dough into a 12-inch circle.
- Using a pizza cutter, cut into 12 equal triangles.
- Roll each triangle from the wide end to the point, gently stretching the wide side. Place on a lined baking sheet.
- Cover and let rest until puffy and soft to the touch. Meanwhile, preheat the oven to 400°F.
- Bake for 9–10 minutes, until golden. Brush with melted salted butter and enjoy!Salted butter
Notes
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
- Weigh your flour for the most accurate, consistent results.
- Fed or unfed sourdough discard both work here.
Nutrition
Calories: 153kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 202mgPotassium: 32mgFiber: 1gSugar: 3gVitamin A: 138IUCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!
