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Home » Popular » Bread & Yeast Breads » Sourdough Breakfast Crescent Rolls

Sourdough Breakfast Crescent Rolls

By: Rosemary Published: April 12, 2021 Updated on: April 14, 2021

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These soft and tender Sourdough Breakfast Crescent Rolls are made with sourdough discard. Lightly sweetened makes them perfect for Breakfast or Snack.

2 crescents on a black plate with jam and some in a basket with a cup of coffee.

Making these does take a little more time than regular crescent rolls. But the additional ingredient of the discard is all you need to take these from just regular to delicious. And besides it’s a great way to reduce waste when making homemade sourdough starter.

Table of Contents

  • How to make them
      • Never Miss a Recipe!
  • What is Sourdough Starter Discard?
  • What is the best flour to use
  • What is the best temperature for the liquid?
  • How to know when they are done
  • How to store them
  • More delicious Crescent Roll Recipes
  • Sourdough Breakfast Crescent Rolls
    • Ingredients  1x2x3x
      • *If needed add extra milk (1/2 tablespoon at a time) to make a smooth elastic dough.
      • EXTRAS
    • Instructions 
    • Nutrition

How to make them

In the mixing bowl add the starter and milk, mix with a whisk or flat beater until combined.

Add the butter and yolk and combine, with the flat beater. Next add the sugar and honey, beat to combine.

Adding the ingredients to form a slurry in the mixing bowl.

Add the flour and salt and with the dough hook, knead until smooth and elastic. Roll the dough into a circle 1/8 inch thick

The dough formed in the mixing bowl and rolled into a circle.

Cut into 8 triangles, roll up each triangle starting with the end to the tip.

cut into triangles and roll up.

Place on the prepared cookie sheet, cover and let rise in a warm draft free area until doubled about 6-8 hours.

The crescents before and after rising on a cookie sheet.
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    Brush each triangle with milk and sprinkle with almond slivers or coarse sugar if desired. Bake until golden.

    The baked crescents on a cookie sheet.

    Eat warm or let cool on a wire rack.

    What is Sourdough Starter Discard?

    Making sourdough starter isn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half can then be used for all kinds of delicious recipes, like this one or these Lemon Ricotta Cookies. The texture of discard is less bubbly (if bubbly at all) when compared to the active starter.

    What is the best flour to use

    To tell the truth, some people will swear by bread flour, but I always use all purpose (11% protein or higher). It’s not necessarily the flour but how you go about making the dough that counts! Although if you prefer bread flour then by all means use it!

    a cut in half crescent roll on top of 2 with jam on a spoon.

    What is the best temperature for the liquid?

    I always make sure my water or in this case milk is lukewarm between 98-105F (36-40C). The liquid shouldn’t be hot or it will kill the starter. It can even be room temperature, although it may take a little longer for your dough to rise, but longer rising time results in a more flavourful dough.

    How to know when they are done

    The croissants will be done when they are a deep golden brown and they should sound hollow when tapped on the bottom.

    An instant read thermometer will read 190°F at the centre of the crescent roll when done. If you find they are  browning too quickly then cover the pan loosely with foil and continue baking.

    crescents in a basked with a cup of coffee and jam.

    How to store them

    Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge. Warm them up in microwave or a low oven.

    They can also be frozen in a freezer safe bag or container for up to 3 months, thaw them on the counter for a couple of hours or overnight in the fridge.

    More delicious Crescent Roll Recipes

    Homemade Yogurt Crescent Rolls

    Meatball Stuffed Crescent Rolls

    Orange Cream Filled Crescent Rolls

    So if you are looking for something to make with some leftover sourdough starter I hope you give these Sourdough Breakfast Crescent Rolls a try and let me know.

    2 crescent rolls on a black plate with a spoonful of jam.
    Crescents in a blue basket.

    Sourdough Breakfast Crescent Rolls

    Rosemary Molloy
    These soft and tender Sourdough Breakfast Crescent Rolls are made with sourdough discard. Lightly sweetened makes them perfect for Breakfast or Snack.
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 20 mins
    Resting Time 6 hrs
    Total Time 6 hrs 40 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 8 crescents
    Calories 127 kcal

    Ingredients
      

    • 3½ tablespoons unfed sourdough starter (discard) (50 grams)
    • 3⅓ tablespoons tablespoons milk (lukewarm)* (50 grams)
    • 2 tablespoons butter (melted and cooled) (30 grams)
    • 1 large egg yolk
    • 2¼ tablespoons granulated sugar
    • ½ teaspoon honey
    • 1 cup + 1 tablespoons all purpose flour (138 grams)
    • 1 pinch salt

    *If needed add extra milk (1/2 tablespoon at a time) to make a smooth elastic dough.

      EXTRAS

      • 1-2 tablespoons slivered almonds
      • 1-2 tablespoons coarse sugar
      • 1-2 tablespoon milk

      Instructions
       

      • In the mixing bowl add the starter and milk, mix with a whisk or flat beater until combined.
      • Add the butter and yolk and combine, with the flat beater. Next add the sugar and honey, beat to combine.
      • Add the flour and salt and with the dough hook knead until smooth and elastic. Roll the dough into a circle 1/8 inch thick
      • Cut into 8 triangles, roll up each triangle starting with the end to the tip. Place them on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area until doubled in bulk about 6-8 hours.
      • Pre-heat oven to 350F (180C).
      • Brush each triangle with milk and sprinkle with almond slivers or coarse sugar if desired. Bake for approximately 20 minutes or until golden. Move to a wire rack to cool. Enjoy!

      Nutrition

      Calories: 127kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 35mgPotassium: 39mgFiber: 1gSugar: 6gVitamin A: 130IUVitamin C: 1mgCalcium: 18mgIron: 1mg
      Keyword crescent rolls with sourdough discard, homemade crescent rolls, sourdough crescent rolls
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        Bread & Yeast Breads, Breakfast, Breakfast / Brunch

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        1. Anastasia says

          November 10, 2021 at 5:24 am

          5 stars
          Oops forgot to rate in my previous comment.

          Reply
          • Rosemary says

            November 10, 2021 at 5:26 pm

            Thanks 🙂

            Reply
        2. Anastasia says

          November 10, 2021 at 5:22 am

          I love these breakfast rolls! Easy to make from sourdough discard and always turn out soft and delicious. I usually put less sugar than suggested and then they go well with savory spreads too. Thank you for another great recipe!

          Reply
          • Rosemary says

            November 10, 2021 at 5:26 pm

            Hi Anastasia, thanks so much so glad you enjoyed them. Take care.

            Reply
        3. Kimberly L Lowry says

          April 14, 2021 at 2:14 am

          Hi! I am confused about the amount of milk listed in the first part of the recipe. It says 3 Tablespoons + 3 1/2 Tablespoons of milk. So, my confusion comes to why not simply 6 1/2 Tablespoons Lukewarm milk? Or are they added at different times? Thanks! Very excited to try this recipe!!

          Reply
          • Rosemary says

            April 14, 2021 at 8:07 am

            Hi Kimberly, sorry about that I corrected it, for bread I work in grams so converting it sometimes gets confusing. It should actually be 3 1/3 tablespoons and add more if needed (sometimes it depends on your flour if extra is needed).

            Reply
        4. Susie says

          April 13, 2021 at 2:28 am

          I so want to make these for breakfast but cannot wake up at 3am for a 9am’ish meal time. Can I make these the night before
          (9pm) and allow them to rise for, say 12 hours?

          Reply
          • Rosemary says

            April 13, 2021 at 10:03 am

            Hi Susie, I would actually let them rise overnight (12 hours) in the fridge, rather than leave them to rise for 12 hours at room temperature. Remove from the fridge let them sit at room temperature for about 45-60 minutes and then bake. Let me know how it goes.

            Reply
            • Susie A Robertson says

              April 15, 2021 at 6:56 am

              Thank you! Will do!

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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