1. Preheat Your Oven and Prepare Your Baking Sheet: Start by preheating your oven to 375 F (190 C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2. Unroll and Separate the Crescent Rolls: Open the can of refrigerated crescent rolls. Carefully unroll the dough and separate it into the pre-cut triangles. Lay them flat on your prepared baking sheet.

3. Prepare the Honey Butter Mixture: In a small microwave-safe bowl, melt the unsalted butter. Stir in the honey and the sourdough starter discard until well combined. The mixture should be smooth and slightly runny.

4. Brush the Rolls with Honey Butter: Using a pastry brush, generously brush each crescent roll triangle with the honey butter mixture. Ensure an even coating, especially on the wider end of the dough.

5. Roll Up the Crescent Rolls: Starting from the wider end of each triangle, gently roll it up towards the point. Shape them into classic crescent rolls, or leave them as small spirals if you prefer.

6. Bake Until Golden Brown: Place the rolled crescent rolls on the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until they are puffed up and beautifully golden brown.

7. Optional Finishing Touch: Once baked, you can brush the warm rolls with any remaining honey butter mixture for extra shine and flavor. If desired, sprinkle a tiny pinch of sea salt over the top for a delightful sweet and savory contrast.

8. Serve Warm and Enjoy: Allow the rolls to cool for just a few minutes before serving. They are best enjoyed warm!