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Sourdough Discard Mini Crescent Rolls

Mini crescent rolls naturally leavened using sourdough discard. Yeasted version available.
Course: Appetizer, Side Dish, Snack
Keyword: bread, sourdough, sourdough discard
Servings: 12 mini rolls

Ingredients

Sourdough version

  • 125 g all purpose flour
  • 80 g sourdough discard or starter
  • 80 g milk
  • 15 g butter room temperature
  • 12 g sugar
  • 2 g salt

Yeasted version

  • 160 g all purpose flour
  • 120 g milk
  • 15 g butter room temperature
  • 12 g sugar
  • 2 g salt
  • 1/4 tsp active dry yeast

Egg wash

  • 1 egg
  • 1 tbsp water

Instructions

Sourdough version

  • Heat up milk in a microwave and dissolve in sugar and salt. Test the temperature making sure it is not too hot to the touch. If it is, let it cool slightly. Evenly mix in sourdough discard and then add flour. Mix and knead until a rough dough forms. The dough should be wet and a bit sticky-- but it will come together as you work it. Rub and fold in in butter with your hands and knead until the dough becomes smooth and elastic. Cover and let rise for about 2 hours or until the dough has puffed and when gently pressed with a finger, the dough gently bounces back.
  • Divide and shape the dough into 2 balls. Let rest for 15 minutes. Roll out the dough into a disk and using a pizza cutter, slice the dough like a pizza into 8 pieces. Take one slice and gently stretch it to elongate, or use a rolling pin. Tightly roll it up and place it seam side down on a lined baking sheet. Repeat with the rest. Cover and let rise for 2 hours.

Yeasted version

  • Heat up milk in a microwave and dissolve in sugar. Test the temperature making sure it is not too hot to the touch. If it is, let it cool slightly. Mix in yeast and let it bloom ~5 minutes. Add in flour and salt. Mix and knead until a rough dough forms. The dough should be wet and a bit sticky-- but it will come together as you work it. Rub and fold in in butter with your hands and knead until the dough becomes smooth and elastic. Cover and let rise for about 45 minutes or until the dough has puffed and when gently pressed with a finger, the dough gently bounces back.
  • Divide and shape the dough into 2 balls. Let rest for 15 minutes. Roll out the dough into a disk and using a pizza cutter, slice the dough like a pizza into 8 pieces. Take one slice and gently stretch it to elongate, or use a rolling pin. Tightly roll it up and place it seam side down on a lined baking sheet. Repeat with the rest. Cover and let rise for about 30 minutes or until the crescent rolls looks puffy.

Bake

  • Preheat the oven to 350F. Make the egg wash and brush the top of each crescent. Bake until golden.