How long does it take to make Sourdough Discard Crescent Rolls?

About 55 minutes in total: 30 minutes of prep and 25 minutes of cooking.

How many servings does this Sourdough Discard Crescent Rolls recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Sourdough Discard Crescent Rolls recipe come from?

It was shared by Healing Slice on healingslice.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Sourdough Discard Crescent Rolls – 55-Minute Recipe

Name: Sourdough Discard Crescent Rolls – 55-Minute Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 120 g milk; 40 g water; 50 g sugar; 7 g instant yeast; 100 g sourdough discard; 1 egg; 57 g unsalted butter; 360 g all-purpose flour; 5 g salt; for brushing butter

These sourdough discard crescent rolls are a delicious way to use up leftover sourdough starter, combining it with instant yeast for a lighter, airier texture. Perfect for breakfast or as a side, they are soft, flaky, and full of flavor.

Recipe by Healing Slice· Structured by ReelsMeals

From: Website(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Sourdough Discard Crescent Rolls – 55-Minute Recipe

Prep Time

30 min

Cook Time

25 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns healingslice.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

55 min estimated total time for 12 servings.

Explore related saves

Bread Sourdough Breakfast Brunch

Ingredients

4 1/5 oz milk
1 2/5 oz water
1 4/5 oz sugar
1/4 oz instant yeast
3 1/2 oz sourdough discard
1 egg
2 oz unsalted butter
13 oz all-purpose flour
0.18 oz salt
for brushing butter

Instructions

1
Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
2
Combine the sugar and pour the instant yeast over top, letting it sit for a few minutes to activate.
3
Whisk in the sourdough discard and egg until well combined.
4
Add the softened butter, flour, and salt. Mix until everything is well combined, noting the dough will be sticky at this stage.
5
Cover the bowl and let the dough rest for 15-20 minutes to allow the flour to absorb the liquid.
6
Place the dough onto a floured work surface and knead it for 5-8 minutes, or until it comes together in a cohesive ball. Use small amounts of flour during kneading to assist with stickiness.
7
If the dough becomes excessively sticky or starts to tear during kneading, let it rest for 15 minutes before finishing the kneading process.
8
Once kneaded, place the dough in a bowl coated with butter, cover it, and allow it to rest in a warm place until it has doubled in size, approximately 1-2 hours.
9
Line a large baking sheet with parchment paper.
10
After the dough has rested, place it on a clean work surface and divide it in half.
11
Roll each dough ball out into a 10-inch circle and cut it into 6-8 wedges, depending on the desired size of the rolls.
12
Take each triangle dough piece and roll it out a bit thinner and longer, aiming for about a 1/8-inch thickness if needed.
13
Starting from the wide end of each triangle, gently roll the dough toward the pointed end, tucking the pointed end under the roll to prevent it from popping up during baking.
14
Place the rolled crescent rolls onto the prepared baking sheet, leaving about 1 inch of space between each roll.
15
If desired, gently curve the rolls into a crescent or half-moon shape.
16
Cover the crescent rolls with a damp towel or oiled plastic wrap and let them puff up for 20-30 minutes.
17
Preheat the oven to 375°F (374°F) while the rolls are resting.
18
Right before baking, brush the tops of the crescent rolls with melted butter.
19
Bake the rolls for 20-25 minutes, or until the edges start to brown. For smaller rolls, check for doneness at 15 minutes.
20
Remove the sourdough crescent rolls from the oven and brush them with butter immediately.
21
Let the rolls cool for 5-10 minutes before serving. They are best enjoyed on the same day but can be stored in an airtight container at room temperature for up to 2 days.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest after mixing

Let the dough rest for 15‑20 minutes after adding flour.

Manage stickiness

If the dough becomes excessively sticky, pause and let it rest for 15 minutes before completing the kneading.

Butter both before and after bake

Brush the tops with melted butter right before baking and again immediately after removing from the oven.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.