Mini Sourdough Crescent Rolls
 
 
These mini-Sourdough Crescent Rolls are flaky and delicious and much easier to laminate than their cousin, the croissant. They are very versatile and perform admirably when leavened with sourdough instead of dried yeast.
Author:
Recipe type: Crescent Rolls
Serves: 36 rolls
Ingredients
  • 375 grams [3 cups] all-purpose flour plus more for mixing and rolling
  • 183 grams [2/3 cup] warm milk, not boiling (I used almond milk)
  • 40 grams [~2 Tbsp. + 1 Tsp.] sourdough starter, 100% hydration, active
  • 8 grams [1 ¼ tsp] fine sea salt + 15-30 grams water, as needed
  • 1 large egg
  • 8 grams [2 tsp] sugar
  • 14 grams [1 tbsp] unsalted butter, melted or softened
  • 113 grams [8 tbsp /1 stick /½ cup] salted butter, softened
  • 1 egg beaten and or melted butter, for brushing
Instructions
  1. In the bowl of a stand mixer, combine the flour and warm milk. Mix on low speed just to combine. The mixture will be a little dry at this point. (Refrain from adding extra hydration at this point because the dough will be too sticky once you add the egg and butter.)
  2. Let the flour/milk mixture sit for 15-20 minutes. Then add in the starter, salt and 15-30 grams of water as needed to dissolve the salt and break up the starter.
  3. Add the egg and sugar and mix thoroughly. Sprinkle additional flour, one tablespoon at a time, if needed to form a workable dough. Let the dough rest for 5-10 minutes.
  4. Add the butter and mix thoroughly on low speed. Using the dough hook, knead the dough until it is smooth and elastic. The dough will seem sticky at first, but it will eventually become smooth and springy. Adjust with additional flour or water, if needed.
  5. Turn out the dough onto a floured work surface. Lightly knead into a smooth ball. Put the dough back in the bowl, cover and allow it to rest on the counter, at room temperature for 1-2 hours. Stretch and fold the dough in the bowl 2 times at 30-minute intervals during the first hour. Let the dough rest for the remaining hour.
  6. Then place the dough in the refrigerator for 30 minutes to 1 hour. Remove the dough from the refrigerator, and turn it out onto a lightly floured surface.
  7. Roll out a large rectangle that is about ¼-inch thick. Gently spread the 8 tbsp softened butter all over dough, leaving about an inch around the sides of the rectangle.
  8. Fold the dough in thirds by folding one side of the rectangle towards the center and folding the other side over as well on top of the first layer so that there are three dough layers.
  9. Carefully move the dough to a baking sheet, cover with plastic wrap and place in freezer for 7-10 minutes. (If you find the butter getting too hard, chill for less time, especially on subsequent roll outs, and allow to warm up until butter is pliable.)
  10. Roll the dough again into a long rectangle (being careful of the butter - if it is breaking, let it warm up for a while longer) and fold dough again into thirds like a book. Place back in freezer for 5-7 more minutes. Repeat this process two more times for a total of three folds (and 30 minutes in the freezer.)
  11. After the three folds, you can either go ahead and shape for baking or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.
  12. To shape, roll the dough out on a lightly floured surface into a rectangle about ¼-inch thick. (I was aiming for a 15x18 inch rectangle to make larger crescents, but ended up with a 12x17 rectangle so I made mini crescents.)
  13. Using a pizza cutter or sharp knife, cut the dough in half lengthwise, cut the strips into triangles. Roll each crescent up using both hands. Place on a lined baking sheet about 2-3 inches apart. Cover with a tea towel and set in a room temperature place to rise for 30 minutes to 1 hour, or longer if needed. (Not too warm or the butter will melt and there will be fewer layers.)
  14. While the rolls rise, position a rack in the middle of the oven and preheat to 400ºF. (If your oven runs a little hotter, you may want to preheat at a slightly lower temperature.)
  15. Before baking, brush each crescent with the beaten egg wash.
  16. Bake rolls for 10-14 minutes or until lightly golden brown. If desired brush with melted butter. Serve warm with butter and honey or jam.
Recipe by Bread Experience at https://www.breadexperience.com/flaky-sourdough-crescent-rolls/