An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Sourdough Breakfast Crescent Rolls
NUTRITION · PER SERVING400M COOK
CAL 8%·PRO 8%
CARBS 22G59% OF CAL
2G FIBER13G OTHER7G TOTAL SUGAR
FAT 5G29% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and tender crescent rolls made with sourdough discard and lightly sweetened. Perfect warm for breakfast or as a snack with butter and jam.
sideamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3½ tablespoons unfed sourdough starter (discard) ((50 grams))
- 3⅓ tablespoons tablespoons milk (lukewarm)* ((50 grams))
- 2 tablespoons butter (melted and cooled) ((30 grams))
- 1 large egg yolk
- 2¼ tablespoons granulated sugar
- ½ teaspoon honey
- 1 cup + 1 tablespoons all purpose flour ((138 grams))
- 1 pinch salt
- 1-2 tablespoons slivered almonds
- 1-2 tablespoons coarse sugar
- 1-2 tablespoon milk
At a glance
PER SERVING · TIME 400M
CAL 8%·PRO 8%
CARBS 22G59% OF CAL
2G FIBER13G OTHER7G TOTAL SUGAR
FAT 5G29% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 87mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 25mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.