Bite sized crescent rolls. Its simplicity makes it a versatile base for other pairings such as butter, jam and compote. Great or snacking or as an horderve.
Sourdough Discard and Yeasted recipe available below.
Tips for success
- The dough is a wetter dough and can be sticky. It should come together as you continue to work it. You can add extra flour if it is too hard to handle but avoid adding too much or the roll won’t come out as soft.
- Make sure to knead the dough until it is smooth and elastic. This might take about 15 minutes by hand. This can be a little tedious so you may want to use a stand mixer if you have one. You can check to see if it is done by performing the “window pane” test. To do this, just take a piece of the dough and stretch it out into a rectangle. If it tears, keep on kneading. If it creates a smooth translucent sheet, it is ready.
- Before rolling up each slice of dough, make sure you stretch it out either by stretching with your hands or with a rolling pin. This will give the crescent rolls more layers.
Looking for sourdough discard recipes?
- Sourdough Discard Flakey Biscuits
- Sourdough Discard Basic Soft Bread Rolls (Tangzong)
- Sourdough Discard Bavarian Pretzels
- Sourdough Discard Garlic Cheddar Pull Apart Bread
Sourdough Discard Mini Crescent Rolls
Mini crescent rolls naturally leavened using sourdough discard. Yeasted version available.
Servings: 12 mini rolls
Ingredients
Sourdough version
- 125 g all purpose flour
- 80 g active sourdough discard or starter
- 80 g milk
- 15 g butter room temperature
- 12 g sugar
- 2 g salt
Yeasted version
- 160 g all purpose flour
- 120 g milk
- 15 g butter room temperature
- 12 g sugar
- 2 g salt
- 1/4 tsp active dry yeast
Egg wash
- 1 egg
- 1 tbsp water
Instructions
Sourdough version
- Heat up milk in a microwave and dissolve in sugar and salt. Test the temperature making sure it is not too hot to the touch. If it is, let it cool slightly. Evenly mix in sourdough discard and then add flour. Mix and knead until a rough dough forms. The dough should be wet and a bit sticky– but it will come together as you work it. Rub and fold in in butter with your hands and knead until the dough becomes smooth and elastic. Cover and let rise for about 2 hours or until the dough has puffed and when gently pressed with a finger, the dough gently bounces back.
- Divide and shape the dough into 2 balls. Let rest for 15 minutes. Roll out the dough into a disk and using a pizza cutter, slice the dough like a pizza into 8 pieces. Take one slice and gently stretch it to elongate, or use a rolling pin. Tightly roll it up and place it seam side down on a lined baking sheet. Repeat with the rest. Cover and let rise for 2 hours.
Yeasted version
- Heat up milk in a microwave and dissolve in sugar. Test the temperature making sure it is not too hot to the touch. If it is, let it cool slightly. Mix in yeast and let it bloom ~5 minutes. Add in flour and salt. Mix and knead until a rough dough forms. The dough should be wet and a bit sticky– but it will come together as you work it. Rub and fold in in butter with your hands and knead until the dough becomes smooth and elastic. Cover and let rise for about 45 minutes or until the dough has puffed and when gently pressed with a finger, the dough gently bounces back.
- Divide and shape the dough into 2 balls. Let rest for 15 minutes. Roll out the dough into a disk and using a pizza cutter, slice the dough like a pizza into 8 pieces. Take one slice and gently stretch it to elongate, or use a rolling pin. Tightly roll it up and place it seam side down on a lined baking sheet. Repeat with the rest. Cover and let rise for about 30 minutes or until the crescent rolls looks puffy.
Bake
- Preheat the oven to 350F. Make the egg wash and brush the top of each crescent. Bake until golden.
