Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sourdough Crescent Rolls
These sourdough crescent rolls are a great use of sourdough starter. An easy and quick sourdough recipe, these crescent rolls make a great snack or lunch!
4.36
from
17
votes
Print
Pin
Course:
Bread
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
12
Servings
Calories:
272
kcal
Author:
Jenni
Ingredients
1
cup
flour
1
tsp
baking powder
½
tsp
salt
½
tsp
baking soda
1
TBSP
sugar
4
TBSP
butter
⅔
cup
100% hydration sourdough starter
fed and active
Instructions
Cut the butter into small cubes and place in the freezer for a few minutes.
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 cold butter until the mixture is 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).
Roll up, starting from the big bottom and ending at the small poin).
Place on a baking sheet, forming a crescent, and bake for 12 minutes.
Enjoy!
Notes
You can also use unfed sourdough discard, but the crescent rolls won't be as fluffy as if you use fed and active.
Nutrition
Serving:
1
g
|
Calories:
272
kcal
|
Carbohydrates:
15
g
|
Protein:
10
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
702
mg
|
Fiber:
1
g
|
Sugar:
1
g