Soft, pillowy, and wrapped in a tender, flaky crust, these sourdough discard crescent rolls are one of my favorite ways to turn leftover starter into something comforting and homemade. I love how the subtle tang from the sourdough discard adds depth without overpowering the classic crescent roll flavor. They feel nostalgic, cozy, and completely worth the extra time compared to store-bought versions.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients and transforms them into rolls that feel special and bakery-quality. I don’t need fancy equipment, and I get consistent, fluffy results every time. It’s also a great way for me to use a generous amount of sourdough discard instead of throwing it away. The texture is soft and pillowy inside with delicate layers on the outside, which makes these rolls hard to resist.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough, I use
28 grams sugar
7 grams active-dry yeast
170 grams milk
113 grams sourdough discard
42 grams unsalted butter, softened
300 grams all-purpose flour
8 grams salt
For the filling, I use
70 grams butter, softened
For the topping, I use
1 egg
Directions
I begin by activating the yeast. I whisk the sugar, milk, and yeast together in a large bowl and let the mixture sit until foamy, about 15 minutes. Once the yeast is active, I mix in the sourdough discard until fully combined.
In another bowl, I combine the flour and salt. I rub the softened butter into the flour using my fingers until the mixture resembles coarse crumbs. I create a well in the center and pour in the yeast mixture, stirring until no dry flour remains.
I knead the dough until it becomes smooth and elastic, then shape it into a ball and place it in a lightly greased bowl. I cover it and let it rise until doubled in size.
After the first rise, I divide the dough into five equal portions. I roll each portion into a ball, let them rest briefly, then roll them into 8-inch circles. I spread a thin layer of butter between each layer, stacking the dough circles neatly. After chilling the stacked dough, I roll it into a large, thin circle and cut it into twelve triangles.
I shape each triangle into a crescent by gently rolling it from the base toward the tip. I place the shaped rolls on a lined baking sheet, let them rise until puffy, brush them with egg wash, and bake until golden brown.
Servings And Timing
This recipe makes 12 crescent rolls. I usually allow about 45 minutes for preparation, around 2 hours for rising, and 25 to 30 minutes for baking. From start to finish, I plan for approximately 3 hours and 15 minutes.
Variations
When I want a different flavor, I sometimes add dried herbs or grated cheese to the butter layers for a savory version. I also like shaping the dough into soft rolls or buns instead of crescents, which works just as well. For a slightly sweet option, I occasionally add a light sprinkle of sugar to the filling.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to three days. To reheat, I warm them in the oven or toaster oven for a few minutes until soft and heated through. I also freeze them successfully and reheat straight from frozen or after thawing.
FAQs
Can I Use Active Sourdough Starter Instead Of Discard?
I can use active sourdough starter, but I let the dough ferment longer until it has fully doubled in size.
Can I Prepare The Dough Ahead Of Time?
I often prepare the dough in advance and refrigerate it until I’m ready to bake, which makes planning meals much easier.
Can These Rolls Be Frozen Before Baking?
I freeze the shaped rolls before baking and let them thaw and rise before placing them in the oven.
Do I Need A Stand Mixer?
I make this dough entirely by hand, so a stand mixer is optional and not necessary.
Why Are My Rolls Dense?
When my rolls turn out dense, I usually find that the dough needed more kneading or more time to rise.
Conclusion
These sourdough discard crescent rolls are a recipe I return to whenever I want something comforting and homemade. I love how they use simple ingredients and leftover starter to create soft, flaky rolls that feel special every time. Whether fresh from the oven or reheated the next day, they never disappoint.
These sourdough discard crescent rolls are soft, fluffy, and flaky with a gentle tang from the discard. They’re a perfect way to use up leftover sourdough starter while creating a nostalgic, bakery-quality treat.
Total Time:3 hours 15 minutes
Yield:12 crescent rolls
Ingredients
28 grams sugar
7 grams active-dry yeast
170 grams milk
113 grams sourdough discard
42 grams unsalted butter, softened
300 grams all-purpose flour
8 grams salt
70 grams butter, softened (for filling)
1 egg (for topping)
Instructions
Whisk together sugar, milk, and yeast in a large bowl and let sit for 15 minutes until foamy.
Mix in sourdough discard until fully combined.
In another bowl, mix flour and salt. Rub in the softened butter until mixture resembles coarse crumbs.
Add yeast mixture to the flour and stir until no dry flour remains. Knead until smooth and elastic.
Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (about 1–1.5 hours).
Divide dough into five equal pieces. Roll each into a ball and rest briefly.
Roll each ball into an 8-inch circle. Spread softened butter between each layer and stack.
Chill the stacked dough for 15 minutes. Then roll into one large thin circle.
Cut into 12 triangles and roll each from base to tip into crescent shape.
Place rolls on lined baking sheet. Let rise until puffy (30–45 minutes).
Brush with beaten egg. Bake at 375°F (190°C) for 25–30 minutes, until golden brown.
Notes
Use active sourdough starter if preferred, but allow extra fermentation time.
Add herbs or grated cheese to butter layers for savory variation.
Freeze shaped rolls before baking for easy prep ahead.
