Sourdough Crescent Rolls

Sourdough Crescent Rolls are soft, buttery, slightly sweet, and tangy. Made with Sourdough Starter, these rolls are an excellent way to use Sourdough Discard. Pair these rolls with your favorite main course, roll up Kielbasa Sausage for Sourdough Pigs in a Blanket, or use this recipe for Homemade Resurrection Rolls.

Allergen Friendly

Sourdough Crescent Rolls are made using Sourdough Discard. Furthermore, Sourdough Discard helps break down the gluten within the dough. Typically, Sourdough products are easier for your body to digest because the fermented dough is broken down which reduces the gluten content. Therefore, Sourdough Discard is simply part of the starter that is removed prior to feeding it. In conclusion, Sourdough Discard helps break down the gluten in this bread recipe which makes them easier for your body to process.

In addition, Coconut Sugar is used in place of Granulated Sugar. According to Healthline, “Coconut Sugar is a “healthier” sugar because it retains quite a bit of nutrient found in the Coconut Palm” (where it is harvested from). Furthermore, it contains a fiber called inulin, which is known to slow glucose absorption which gives this sugar a lower glycemic index rating. Although Coconut Sugar isn’t necessarily considered an allergen food, this is a healthier sweetener option in these rolls.

Sourdough Crescent Roll Ingredients

• Organic, All Purpose Flour, or Bread Flour
• Sourdough Discard
• Unsalted Butter, Melted
• Oat Milk
• Pink Salt
• Coconut Sugar
• Baking Soda

Making the Sourdough Crescent Roll Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer on to speed 3-4 and mix until the dough begins to pull away from the side of the bowl.
3. Finally, turn off the mixer.

Combine All of the Ingredients in a Bosch Universal Mixer

The Dough is Ready!

Letting the Dough Ferment (Rise)

1. First, place the dough into a Banneton or lightly-oiled bowl.
2. Next, cover it with a tea towel.
3. Finally, let it ferment (rise) in a warm spot for 4-6 hours or until it has doubled in size.

Place the Dough in a Banneton Bowl

Cover the Dough with a Tea Towel, and Let It Rise

The Dough Has Risen

Rolling Out the Sourdough Crescent Roll Dough

1. Once the Crescent Roll dough has risen, divide the dough into 3 pieces using a Bench Scraper.
2. Next, let the dough rest for 10 minutes.
3. Then, place a section of dough onto a lightly floured surface, and roll it out into a circle shape about 1/4 – inch thick.
4. Next, cut the circle into 8 wedges.
5. Finally, repeat steps 3-4 until the dough has been sectioned off.

Divide the Dough into 3 Pieces

Lightly Flour and Roll Out the Dough

Cut into 8 Wedges

Baking the Sourdough Crescent Rolls

1. First, line two baking sheets with Parchment Paper (or use a Silicone Baking Sheet).
2. Next, brush each of the wedges with melted butter.
3. Then roll each wedge from the fat edge to the point to create the crescent roll shape. Place them onto the baking sheets with plenty of room to rise and spread.
4. Next, once all of the crescents are formed, cover the baking sheets with a damp tea towel. Allow the rolls to double in size (about 1-2 hours).
5. Then, about 15 minutes before you’re ready to bake, preheat the oven to 375 degrees Fahrenheit.
6. Next, using a Silicone Pastry Brush, gently brush the rolls (again) with melted butter.
7. Then, place the baking sheets with the rolls into the oven and bake for 25 minutes. Turn the rolls halfway through the baking process.
8. Finally, once golden and baked, remove the rolls from the oven, transfer them to a bread basket, and serve immediately! Enjoy!

Roll the Wedge of Dough to Create the Crescent Shape

Place on Baking Sheet, Brush with Butter, and Bake

The Crescent Rolls are Ready

Recommended Products

Sourdough Crescent Rolls

Yield: 24 Crescent Rolls

Prep Time: 4 hours

Cook Time: 20 minutes

Total Time: 4 hours 20 minutes

Sourdough Crescent Rolls are soft, buttery, slightly sweet, and tangy. Made with Sourdough Starter, these rolls are an excellent way to use Sourdough Discard. Pair these rolls with your favorite main course, roll up Kielbasa Sausage for Sourdough Pigs in a Blanket, or use this recipe for Homemade Resurrection Rolls.

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Ingredients

• 4 1/2 - 5 c. Organic, All Purpose Flour, or Bread Flour
• 1 c. + 1 tbsp. Sourdough Discard
• 4 tbsp. Unsalted Butter, Melted
• 1 1/2 c. Oat Milk
• 2 tsp. Pink Salt
• 1/4 c. Coconut Sugar
• 1/2 tsp. Baking Soda

Instructions

Making the Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer on to speed 3-4 and mix until the dough begins to pull away from the side of the bowl.
3. Finally, turn off the mixer.

Let the Dough Ferment

1. First, place the dough into a Banneton or lightly-oiled bowl.
2. Next, cover it with a tea towel.
3. Finally, let it ferment (rise) in a warm spot for 4-6 hours or until it has doubled in size.

Rolling Out the Crescent Roll Dough

1. Once the Crescent Roll dough has risen, divide the dough into 3 pieces using a Bench Scraper.
2. Next, let the dough rest for 10 minutes.
3. Then, place a section of dough onto a lightly floured surface, and roll it out into a circle shape about 1/4 - inch thick.
4. Next, cut the circle into 8 wedges.
5. Finally, repeat steps 3-4 until the dough has been sectioned off.

Baking the Sourdough Crescent Rolls

1. First, line two baking sheets with Parchment Paper (or use a Silicone Baking Sheet).
2. Next, brush each of the wedges with melted butter.
3. Then roll each wedge from the fat edge to the point to create the crescent roll shape. Place them onto the baking sheets with plenty of room to rise and spread.
4. Next, once all of the crescents are formed, cover the baking sheets with a damp tea towel. Allow the rolls to double in size (about 1-2 hours).
5. Then, about 15 minutes before you're ready to bake, preheat the oven to 375 degrees Fahrenheit.
6. Next, using a Silicone Pastry Brush, gently brush the rolls (again) with melted butter.
7. Then, place the baking sheets with the rolls into the oven and bake for 25 minutes. Turn the rolls halfway through the baking process.
8. Finally, once golden and baked, remove the rolls from the oven, transfer them to a bread basket, and serve immediately! Enjoy!

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 224mgCarbohydrates: 97gFiber: 3gSugar: 4gProtein: 13g