These simple Sourdough Crescent Rolls are light and tender. Made using your discard sourdough starter. Filled with a hazelnut cream or your favourite jam, these buttery rolls are a delicious addition for breakfast or snack!
Crescent rolls are a delicious treat for breakfast or brunch. Oh, and don’t forget as a grab-n-go snack! Let’s face it, these sourdough crescent rolls can be eaten almost any time of the day, so you’ll need to make them over and over again. What better way to use up your sourdough discard!
Not to be confused with a croissant, dinner rolls aren’t flaky or pastry-like. Although they’re both similar in shape, a crescent roll is rolled dough in the shape of a crescent, so it is much more bread-like.
Making homemade rolls doesn’t need to be intimidating. With this easy step by step guide, you’ll soon be enjoying crescent rolls from scratch and this recipe is a great place to start if you’re new to the baking world. With a little bit of patience, a little starter, and a lot of love, your family will be enjoying a basket of warm homemade rolls in no time!
Table of Contents
How to make them
I wasn’t kidding when I said these were easy. The following few simple steps are all it takes.
In a large bowl or stand mixer with the flat beaters or whisk attachment, mix the discard sourdough starter with the milk until combined. Add the cooled melted butter and yolks and mix.
Then, add the sugar and continue mixing. Add the flour and salt and with the hook attachment, start to knead until smooth and elastic.
Once combined, roll the dough into a large circle and cut it into 8-12 triangles. Place a spoonful of Hazelnut Cream (Nutella) or your favourite jam on every triangle and roll up. Place each crescent on a parchment-lined baking sheet and cover with plastic wrap.
Place in a warm draft-free area to rise until doubled in bulk, about 6 hours.
Towards the end of your rise time, preheat the oven. Brush the crescents will milk and sprinkle with granulated sugar or cane sugar. Bake until golden.
What is Sourdough Starter Discard?
Making sourdough isn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half once the starter is ready to use, can then be used for all kinds of delicious recipes, like this one or some delicious Lemon Ricotta Cookies.
What is the best flour to use
To tell the truth, some people will swear by bread flour, but I always use all purpose (11% protein or higher). It’s not necessarily the flour but how you go about making the dough that counts! Although if you prefer bread flour then by all means use it!
What is the best temperature for the liquid?
I always make sure my water or in this case milk is lukewarm between 98-105F (36-40C). The liquid shouldn’t be hot or it will kill the yeast. It can even be room temperature, although it may take a little longer for your dough to rise, but longer rising time results in a more flavourful dough.
Can I make the dough ahead of time?
Yes! As if this recipe couldn’t get any easier. This dough can be prepared up to 24 hours before baking. Just follow the steps all the way until you roll them into the crescent shape. Once you do, cover them and place them in the fridge, let them rise overnight in the fridge (10-24 hours). Remove them from the fridge, allow them to come back to room temperature, an hour should be enough, and then bake.
How to store them
Once they are baked and cooled, store crescent rolls in an airtight container or Ziploc bag on the counter for up to a few days. They’ll keep in the fridge for about a week, but keep in mind refrigerating bread can dry it out. They can also be frozen in a freezer safe bag or container, they can be frozen for up to a month. Reheat in the oven until just warmed through.
More delicious Sourdough Recipes
Forget store bought crescent rolls! These are worth the wait and a definite crowd-pleaser. They won’t last too long, so make sure you grab one before they’re gone and let me know what you think!
Sourdough Crescent Rolls
- ⅓ cup + 1 ½ tablespoons unfed sourdough starter (100 grams)
- ⅓ cup milk – lukewarm (I used 2%) (75 grams)
- 3½ tablespoons butter (melted/cooled) (50 grams)
- 2 large egg yolks
- ¼ cup + 1 tablespoon granulated sugar (60 grams)
- 2 cups flour all purpose or bread (260 grams)
- 1 pinch salt
- ¼-⅓ cup Jam or Hazelnut Cream Filling
- 1-2 tablespoons sugar for sprinkling
- 1-2 tablespoons milk for brushing
- In a large bowl or stand up mixing bowl with the flat beaters or whisk, mix the discard with the milk until combined, add the melted cooled butter and yolk and mix, then add the sugar and combine. Add the flour and salt and with the dough hook start to knead, knead for 5-7 minutes (speed 2) until smooth and elastic. The dough should not be sticky.
- Once combined, roll the dough into a large circle (14-15 inches/37-39 cm) and cut it into 8 or 12 triangles. Place a spoonful of Hazelnut Cream (Nutella) or your favourite jam on every triangle and roll up.
- Place the crescents on a parchment paper lined cookie sheet, cover with plastic wrap place in a warm draft free area and let rise 6-8 hours or until doubled in bulk.
- Pre-heat oven to 350F (180C).
- Brush the crescents with milk and sprinkle with granulated sugar or cane sugar if desired. Bake for 18-20 minutes or until golden. Let cool on a wire rack before serving. Enjoy!