Sourdough Discard Crescent Rolls
Have a lot of discard and need to use it up? Concerned about the ingredients in the storebought brands of these rolls? Make your own crescent rolls and feel better about what you’re eating and feeding to the ones you love.
Prep Time 25 Minutes Cook Time 25 Minutes Additional Time 2 Hours
Total Time 2 Hours 50 Minutes Makes 16 ServingsIngredients
2 ¼ tsp Active Dry Yeast or 1 Package
1 ½ Cup War Water (110 Degrees)
4 ½ Cups All Purpose Flour (plus some additional as needed)*
1 Cup Sourdough Discard*
2 TBSP Melted Butter
2 tsp Salt
¼ Cup Sugar
½ tsp Baking Soda
2 tsp Olive Oil
2 TBSP of butter for brushing
Instructions
1. Put warm water and yeast in a bowl and let it sit 6 to 10 minutes.
2. Add 3 cups of flour, sourdough discard, melted butter, salt, sugar and baking soda to the yeast mixture and mix well.
3. Work in the rest of the flour a bit at a time until the dough becomes a nice consistency. It should be ever so slightly tacky, it should not be too wet nor too dry. The exact amount cannot be specified as it depends on the consistency of your discard and the humidity.
4. Knead by hand or using the dough hook on your mixer for about 7 minutes.
5. Put the 2 teaspoons of oil in the bottom of a large bowl. Put the dough in the bowl and roll it around to coat it in the oil. Cover and set in a warm place to rise until doubled in size. About 1 hour.
6. Grease two large baking sheets and set aside. Divide the dough into 2 pieces (3 for smaller rolls) and form each part into a ball. Let rest for about 10 minutes.
7. Place a ball of dough onto a lightly floured surface. Roll out in a circle shape, about ¼ inch thick. Cut into 8 wedges and brush with melted butter.
8. Roll each wedge from the fat edge to the point to create the crescent shape and place on a greased baking sheet with plenty of room to grow as they rise.
9. Once all of the crescents are formed, cover loosely with towels and allow to rise until doubled in size, about an hour.
Gently brush the rolls with melted butter and bake at 375 degrees for about 25 minutes.
What if you don’t have sourdough discard? You can still make rolls without discard:
HomeMade Crescent Rolls
Prep Time 15 Minutes Cook Time 20 Minutes
Proofing Time 1 Hour Total Time 1 Hour 35 Minutes Makes 24 RollsIngredients
½ Cup Warm Water (110 Degrees)
2 TBSP Active Dry Yeast
6 TBSP Unsalted Butter, Room Temp
1/3 Cup Sugar
2 Eggs
1 Cup Warm Milk (110 Degrees)
2 tsp Salt
5 to 5 ½ Cups All Purpose Flour*
2 TBSP Butter Of Butter For Brushing Rolls
Instructions
1. Put warm water and yeast in a bowl and let it sit 6 to 10 minutes.
2. Cream butter and sugar in a stand mixer with the paddle attachment. Add eggs and mix well. Scrape the bowl. Add milk, salt and yeast mixture. Mix to combine.
3. Add up to 5 cups of flour slowly until just combined. Switch to the dough hook.
4. Knead the dough for 5 minutes on medium speed until the dough is formed. Add more flour a couple tablespoons at a time as needed until the dough forms and begins to pull away from the sides.
5. Transfer the dough to a olive oil greased bowl. Cover the bowl with a towel. Let rise for 30 – 45 minutes in a warm space.
6. Dough should be double in size. Punch down and divide in half and shape into a ball.
7. Roll each half into a large circle, about 14-inches wide. Cut both rounds into 12 wedges. You’ll have 24 wedges when you’re done.
8. Roll each wedge from the wide end to the tip, make about six turns/folds.
9. Curve ends slightly and place the rolls, tip side down onto a lightly greased sheet pan.
10. Cover the rolls with a towel and let rise until double in size, about 30 – 45 minutes. Preheat the oven to 350 degrees.
11. Bake for 15 – 20 minutes until GBD (golden brown & delicious) on the top and bottom. Internal temp should be between 190 & 200 degrees internally.
Brush the tops of the hot rolls just out of the oven with melted butter.
* Switch out wheat flour with Gluten-Free All Purpose Flour and Gluten-Free discard. I prefer Namaste Gluten-Free All Purpose Flour
Variations/Additions
Add cheese
Add organic hot dogs
Add cheese and organic hot dogs
Pizza rolls
Ham & Cheese
Add garlic and/or cheese to the flour mixture before the first proof
Add herbs to the flour mixture before the first proof
Pesto and Mozzarella rolls
Spinach & Cheese
The possibilities are endless……
Notes
You can freeze the dough after you’ve rolled the crescent rolls before proofing the second time:
o After the wedges are rolled, place rolls on a parchment paper lined sheet pan. Place in the freezer for about 30 minutes, place in a ziplock bag and removing as much air as you can.
o When ready to bake, place on a parchment paper lined baking sheet to thaw and then rise. Bake when they have risen double in size.Store leftover rolls, if there are any that is, in a ziplock bag for 2 – 3 days.
Eat room temp or microwave them for 5 – 10 seconds. You can also wrap them in foil and place them in a 350 degree oven for 5 – 7 minutes.