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.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
