Warm ½ cup of milk to about 110°F. Mix with 1 tablespoon of sugar and 1 packet of active-dry yeast. Let sit for 15 minutes until foamy.

Combine foamy yeast with 1 cup of sourdough discard. In another bowl, whisk together 3 cups of flour and 1 teaspoon of salt; rub in ¼ cup of softened unsalted butter. Stir into the yeast mixture until a soft dough forms.

Knead dough on a floured surface for 5-10 minutes until smooth. Place in a greased bowl and cover. Let rise in a warm place for 45-60 minutes.

Deflate dough and divide into 5 pieces. Roll into circles, layering each with softened butter. Let rest for 10 minutes.

Roll the layered dough circle into a larger circle and cut into 8 wedges. Roll each wedge from the wide end to the point to form crescents.

Cover shaped rolls and let rise for 30-45 minutes.

Preheat oven to 350°F. Brush tops of rolls with egg wash. Bake for 20-30 minutes until golden brown.