I love a simple and quick bread recipe that you can make anytime. Sure, a gorgeous loaf of bread is amazing – buuuut there isn’t always room in the schedule for a full day (or more) to make sourdough bread.
These sourdough crescent rolls are a delicious, easy, and quick recipe that allows you to put warm, freshly baked bread on your table alongside any meal.
How to make sourdough crescent rolls
These crescent rolls are a really great quick recipe to use with your sourdough starter.
- Preheat your oven to and line two baking trays with parchment paper or silicone baking mats.
- Cut the butter into small cubes and place in the freezer for a few minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Take the butter out of the freezer and add it to the flour mixture. Use either a pastry blender, two forks, or your fingers to smash and rub the butter into the flour until it resembles course sand. You want to work quickly so the butter doesn’t get soft.
- Mix in the sourdough starter and stir together to make a soft dough. It might not all come together perfectly, and that’s ok.
- Dump the dough out onto a lightly floured counter and knead for a few minutes until its soft and combined. Don’t work it too much or you will melt the butter.
- Divide the dough into half.
- Roll one half into a 9″ circle.
- Using a knife, cut the circle into 6 wedges.
- Starting at the widest part of each wedge and working your way to the point, roll the dough up.
- Place on a baking sheet, curling the edges in a bit to make a crescent shape. Try to tuck the point at the bottom to help prevent it from uncurling while it bakes.
- Repeat with the remaining wedges and the remaining dough.
- Brush each crescent roll with either melted butter or an egg wash (see notes below).
- Bake for 10-15 minutes, or until golden brown.
RECIPE NOTE: You will notice that this recipe does not call for any rising time. If you would like your crescent rolls to be extra awesome you can add in some rising time. Simply leave out the baking soda from the recipe and allow for 1 hour of rising time after you mix the dough, then form them into crescent rolls and give them another hour to rise before you bake them.
What kind of sourdough starter should I use for this recipe?
This recipe works well with either fed, active sourdough starter, or unfed sourdough discard.
- If you use fed and active sourdough starer, your crescent rolls will be a little puffier and lighter.
- If you use unfed, inactive sourdough discard, your crescent rolls will not puff up as much and will be a little more dense, but still delicious.
How should I top these sourdough crescent rolls?
These rolls are great because you can choose to brush them either with melted butter or with an egg wash bath before baking.
- Brushing the crescent rolls with melted butter will leave a soft, buttery feel to the rolls.
- Brushing the cresent rolls with an egg wash bath (1 egg whisked with 1 teaspoon water) will result in a golden, shiny, slightly harder texture to the crust.
No matter which you pick, they are both excellent choices!
Other Quick Sourdough Discard Recipes:
- Sourdough Donuts
- Sourdough Peanut Butter Cookies
- Sourdough Popovers
- Sourdough Irish Soda Bread
- Sourdough Crackers
Find other quick sourdough discard recipes.
How your kids can help you bake:
This recipe is an excellent recipe to have your kids help you in the kitchen! Inviting kids to bake with you is a great way to not only spend fun 1 on 1 time with them, but is also a really great way to instill more confidence in the kitchen, and more curiosity about what you are making – which means they will be more likely to enjoy trying new things!
Here are some great age appropriate ways your kids can help:
- Kids aged 1-3 can help you measure out all the ingredients and can help you roll up each wedge into a crescent.
- Kids aged 4-7 can help you do all the above, plus help you mix the butter into the flour, knead the dough, cut the wedges, and brush the tops of each crescent roll.
- Kids aged 8-10+ can help you do all the above.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 TBSP sugar
- 4 TBSP butter
- 2/3 cup 100% hydration sourdough starter discard, fed and active
- 2 cups Pepperoni slices
- 2 cups shredded mozzerella cheese
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut or rub in the butter until coarse.
- Mix in the sourdough starter and stir together to make a soft dough.
- Gently knead the dough for about a minute.
- Divide the dough in half, and on a floured surface, roll each half out into a 9" circle.
- Cut each circle into 6 wedges (so 12 wedges total).
- Place pepperoni slices and shredded cheese on each wedge, and then roll up (starting from the big bottom and ending at the small point).
- Place on a baking sheet, forming a crescent, and bake for 12 minutes.
You can also use unfed sourdough discard, but the crescent rolls won't be as fluffy as if you use fed and active.
Amount Per Serving: Calories: 272Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 47mgSodium: 702mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 10g