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!
Servings: 12 Servings
Calories: 272kcal
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: 1g | Calories: 272kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 702mg | Fiber: 1g | Sugar: 1g
