Description
Soft, buttery crescent rolls elevated with the tang of sourdough discard, perfect for brunch or dinner.
Ingredients
Scale
- 28 grams sugar
- 7 grams active-dry yeast
- 170 grams milk (warm)
- 113 grams sourdough discard
- 42 grams unsalted butter (softened)
- 300 grams all-purpose flour
- 8 grams salt
- 70 grams salted butter (softened)
- 1 egg (for egg wash)
Instructions
- Activate the yeast: In a large bowl, whisk together the sugar, warm milk, and active-dry yeast. Cover the bowl and let it sit until foamy, usually about 15 minutes.
- Make the dough: Add the sourdough discard to the yeast mixture and stir until well blended. In a separate bowl, whisk together the salt and flour. Then, rub in the softened unsalted butter until you have coarse crumbs.
- Combine: Create a well in the center of the flour mixture and pour in the yeast mixture. Stir until you no longer see dry flour. Knead directly in the bowl until the dough comes together. If it feels too sticky, cover with plastic wrap and let it rest for 15 minutes before kneading.
- Knead the dough: On a lightly floured surface, turn out the dough and knead for 5 to 10 minutes until smooth. Shape into a ball and place in a greased bowl. Cover it with plastic wrap and let it rise until doubled in size, about 45 minutes to an hour.
- Laminate the dough: Once risen, divide the dough into five equal portions. Roll each portion into a ball and let it rest for 10 minutes. Roll each ball into an 8-inch circle, spreading 1 tablespoon of salted butter between layers. Stack these circles on a plate as you go, pinching the edges to keep them together. Chill for at least an hour.
- Shape the rolls: After chilling, roll out the dough into a large circle of about 15 to 18 inches. Cut into 12 even segments. Make a small slit at the base of each triangle, then roll each piece from the base to the tip, curving slightly to form a crescent shape. Place them on a parchment-lined baking sheet, ensuring there’s enough space for expansion.
- Final proof: Cover the shaped rolls with plastic wrap and let them rise until puffy, about 30 to 45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with egg wash and bake for 20 to 30 minutes or until golden brown. Enjoy them straight from the oven for the ultimate experience!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Refresh in a toaster oven for about 5 minutes.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg