Sourdough Crescent Rolls

🧂 Ingredients

• ⅓ cup + 1 ½ tablespoons unfed sourdough starter

  (100 grams)
• ⅓ cup milk – lukewarm (I used 2%)

  (75 grams)
• 3½ tablespoons butter (melted/cooled)

  (50 grams)
• 2 large egg yolks
• ¼ cup + 1 tablespoon granulated sugar

  (60 grams)
• 2 cups flour all purpose or bread

  (260 grams)
• 1 pinch salt
• ¼-⅓ cup Jam or Hazelnut Cream Filling
• 1-2 tablespoons sugar for sprinkling
• 1-2 tablespoons milk for brushing

Instructions

• 1 In a large bowl or stand up mixing bowl with the flat beaters or whisk, mix the
  discard with the milk until combined, add the melted cooled butter and yolk and
  mix, then add the sugar and combine. Add the flour and salt and with the dough
  hook start to knead, knead for 5-7 minutes (speed 2) until smooth and elastic.
  The dough should not be sticky.
• 2 Once combined, roll the dough into a large circle (14-15 inches/37-39 cm) and
  cut it into 8 or 12 triangles. Place a spoonful of Hazelnut Cream (Nutella)
  [https://anitalianinmykitchen.com/homemade-nutella/] or your favourite jam on
  every triangle and roll up.
• 3 Place the crescents on a parchment paper lined cookie sheet, cover with plastic
  wrap place in a warm draft free area and let rise 6-8 hours or until doubled in
  bulk.
• 4 Pre-heat oven to 350F (180C).
• 5 Brush the crescents with milk and sprinkle with granulated sugar or cane sugar
  if desired. Bake for 18-20 minutes or until golden. Let cool on a wire rack
  before serving. Enjoy!

Nutrition Info