Sourdough Crescent Rolls

Prep: 40 mins + rising time | Cook Time: 16 mins | Course: Baked Goods | Yield: 24

Soft sourdough crescent rolls are great for making dinner or breakfast rolls. The dough can be made into jalapeno popper piggy rolls, hot pockets, etc. Inspired by Samantha Citro at Made in Motherhood https://madeinmotherhood.com/sourdough-crescent-dinner-rolls/ 

4 cups flour

¼ cup sugar

½ tsp salt

1 cup milk

½ cup sourdough starter

1 egg

½ cup butter, melted and cooled 

¼ cup softened butter + more for brushing after baking 

In a stand mixer, mix flour, sugar, and salt. Add milk, starter, egg, and melted butter. Mix on medium speed with the paddle for 2 minutes, the dough will be smooth and pull away from the bowl. 

Place the dough in a non-metallic bowl and cover with a lid or plastic wrap. Allow the dough to bulk ferment on the counter overnight or for 8-10 hours until doubled in size. Scrape the dough out, onto a lightly floured rolling surface and divide into half. Roll one portion of the dough into a circle about 14”. Using a pizza cutter slice the circle in half until you have 12 equally sized triangles. Spread with 2 tablespoons of softened butter, then roll the large end of the triangle towards the small end. Place the rolls on a silpat or parchment-lined baking sheet. Repeat with the other portion of dough. Cover the rolls with a towel to rise a second time, 4-6 hours. They should be nearly doubled in size. When ready to bake, preheat the oven to 375*. Bake for 16-20 minutes, they will be golden in color and a minimum of 190* when checked with an insta-thermometer. 

https://denosdiner.com/smallbites/popper-piggies-in-a-blanket 

https://denosdiner.com/breakfast/turkey-scrambled-egg-pocket-sandwiches