Sourdough Discard Crescent Rolls
These sourdough discard crescent rolls are buttery, tender, and flaky! An easy homemade roll recipe with no rising time or overnight fermentation.
These sourdough discard crescent rolls are buttery, tender, and deliciously flaky! Made with sourdough discard, cold butter, and a few pantry staples, they’re an easy way to put homemade bread on the table without waiting to dough to rise!
Because sometimes you want warm, freshly baked rolls with dinner, but you definitely didn’t plan ahead to make bread. And that’s where these little crescent rolls come in!
Unlike traditional yeast-raised crescent rolls, these use baking powder and baking soda to rise, so there’s no kneading for ages, no overnight fermentation, and no waiting around for the dough to double. Just mix, roll, shape, and bake!
They are delicious alongside soups and stews, perfect for holiday dinners, and pretty fantastic with a little butter and jam at breakfast, too.
Why you’ll love this recipe
- No raising time required. These crescent rolls use sourdough discard and chemical learners, so you can mix the dough and bake them right away.
- Buttery and flaky. Cold butter creates tender, flaky layers, while the sourdough discard adds a subtle tang that makes these rolls extra delicious.
- Perfect for sharing. This recipe makes 24 small crescent rolls, making it a great addition to family dinner, holiday gatherings, or a cozy bowl of soup.
If you love finding quick and easy ways to use your sourdough discard, there are plenty of other delicious recipes to try, too! Make a batch of sourdough cheddar drop biscuits for another easy treat, or try sourdough corn muffins that pair great with any meal. Because homemade sourdough does;t always have to be an all-day project!
How to make these crescent rolls
Below is brief overview of the directions is you get a feel for the recipe before you head into the kitchen. For the full set of written directions and ingredient amounts, please scroll down to the recipe card below.
Step One: Make the dough
Cut the butter into small cubes and place in the freezer for 5-10 minutes . For easier cutting, I like to place the whole stick of butter in the freezer for about 30 minutes, or until firm. Once firm, cut it into small cubes. I usually cut the stick in half, turn each half on its side, cut it in half again, and then slice it into small cubes.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Using a fork, cut the cold butter into the flour mixture until it resembles course crumbs with som pea-sized pieces of butter remaining. If you’re using your hands and notice that the butter is starting to soften or melt, put the bowl in the freezer for about 10 minutes. Once the butter has firmed up again, you can continue working it into the flour.
Add the discard and gently mix until a shaggy dough forms. Turn it onto a lightly floured surface and knead just until it comes together, about 30-60 seconds.
Step Two: Shape the rolls
Divide the dough into four equal portions. Roll each portion into a circle about 9 inches in diameter and 1/8 inch thick.
Use a pizza cutter or a sharp knife and cut each circle into 12 wedges, just like slicing a pizza. Don’t worry about making a perfect circle! One trick I like to use is to lift the dough, turn it over, and reposition it on the counter. You’ll often find that it naturally reshapes itself as you work. You can also use your hands to gently push the edges into a more circular shape. Just do the best you can, and don’t worry about making it perfect.
Starting at the wide end of each wedge, roll the dough toward the pointed end. As you get ready to roll each wedge, gently stretch the pointed end of the dough a little. Then roll it up. This helps create a slightly longer, more defined crescent shape, especially if your wedges are a little wider than they are long.
Place each roll seam-side down on the prepared baking sheets and gently curve the ends inward to create a crescent shape. Tucking the pointed end underneath helps keep it in place as the dough rises and bakes. If the pointed end is left sticking out or sitting on top, it can lift up and pop out of place, leaving a little flap of dough on top. It’s not a big deal if this happens, so don’t worry if a few of them don’t stay put!
Step Three: Bake
Bake in a preheated oven until lightly golden brown, about 12-15 minutes. Brush the warm rolls with melted butter and allow to cool for a few minutes before serving.
Note: You might want to check the rolls at the 9-minute mark. They bake fairly quickly, and oven temperatures can vary. If they’re not quite golden brown yet, give them a few more minutes, checking periodically until they reach your desired color.
Tips for the best rolls
- Keep the butter cold. This is the most important part of getting a tender, flakey texture. Cold pieces of butter create little pockets as they melt during baking, helping form those delicious layers.
- Don’t overwork the dough. Mix and knead just until the dough holds together. Too much handling can make the rolls tough and the butte melt before baking.
- Use a lightly floured surface. A little flour makes rolling and shaping easier, but adding too much can make the finished rolls dry.
Sourdough is better when shared
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Sourdough Crescent Rolls
Ingredients
Method
- Cut the cold butter into small ¼-inch cubes and place them in the freezer for 5 to 10 minutes to ensure they remain ice-cold.
- Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until thoroughly combined.
- Add the frozen butter cubes to the dry flour mixture.
- Using a pastry cutter or your fingertips, quickly work the butter into the flour until the pieces are pea-sized, with some larger, flaky bits scattered throughout.
- Pour in the active sourdough starter. Stir with a fork or wooden spoon until a shaggy, soft dough starts to form. Note: If the dough feels overly wet or sticky, depending on your starter’s consistency, add an additional tablespoon of flour at a time until it becomes manageable.
- Turn the dough out onto a lightly floured surface and gently knead for 30 to 60 seconds, just long enough for it to become cohesive. Do not overwork it. Keep the butter cold to help create flaky layers.
- Divide the dough into 4 equal portions.
- Roll each portion into a circle approximately 9 inches in diameter and about ⅛ inch thick.
- Using a pizza cutter or sharp knife, cut each circle into 6 equal wedges, like a pizza, yielding 24 wedges total.
- Starting at the wide outer edge of each wedge, roll tightly toward the pointed tip. Place each roll seam-side down on the prepared baking sheets and gently curve the ends inward to form a crescent shape.
- Brush the tops of each roll with melted butter.
- Bake at 400°F for 12 to 15 minutes, or until lightly golden brown on top and cooked through the center.
- Brush the warm tops with melted butter, if desired. Let the rolls cool on a wire rack for a few minutes before serving.
