Sourdough Crescent Rolls Recipe

Introduction

Soft, buttery, and delightfully tangy — sourdough crescent rolls bring a bakery-style taste to your home kitchen. Unlike traditional crescent rolls, this version uses active sourdough starter for flavor depth and a tender crumb that’s worth every bit of effort.

The sourdough not only enhances the taste but also improves digestibility, giving these rolls a wholesome, homemade charm. Whether you’re serving them alongside dinner, filling them with jam for breakfast, or using them as a base for sandwiches, they’re irresistibly good.

Perfect for holidays, family dinners, or a cozy weekend bake, sourdough crescent rolls combine the richness of buttery dough with the natural goodness of fermentation.

⏱ Cooking Time & Serving

• Preparation Time: 25 minutes

• Fermentation & Rising Time: 8–12 hours (overnight)

• Baking Time: 15–18 minutes

• Total Time: Approximately 9–13 hours

• Servings: Makes 12 rolls

🧂 Ingredients

For the Dough

• 1 cup (240 g) active sourdough starter (fed and bubbly)

• ½ cup (120 ml) warm milk

• 2 ½ cups (310 g) all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp salt

• 6 tbsp unsalted butter, softened

• 1 egg (for brushing)

Optional

• 2 tbsp melted butter (for brushing after baking)

• 1 tbsp honey (for a touch of sweetness in the dough)

👩‍🍳 How to Make Sourdough Crescent Rolls

1. Activate the Starter
   Feed your sourdough starter 4–6 hours before baking until it’s bubbly and active.

2. Mix the Dough
   In a large mixing bowl, combine the warm milk, sugar, and sourdough starter. Add the flour and salt, then mix until a shaggy dough forms.

3. Incorporate the Butter
   Add softened butter a tablespoon at a time, kneading until it’s fully absorbed. Continue kneading for about 8–10 minutes until the dough is smooth and elastic.

4. Bulk Fermentation (First Rise)
   Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature (70–75°F / 21–24°C) for 8–12 hours, or overnight, until doubled in size.

5. Shape the Crescent Rolls
   Turn the dough onto a lightly floured surface and roll it into a 12-inch (30 cm) circle. Cut into 12 equal wedges like a pizza. Starting from the wide end, roll each wedge toward the point to form crescent shapes.

6. Second Rise
   Arrange the rolls on a parchment-lined baking sheet, cover lightly, and let them rise for 1–2 hours until puffy.

7. Preheat and Bake
   Preheat oven to 375°F (190°C). Brush the rolls with beaten egg for a golden finish. Bake for 15–18 minutes or until golden brown.

8. Finish and Serve
   Brush warm rolls with melted butter and cool slightly before serving.

📝 Notes

• For a fluffier texture, avoid adding too much flour. The dough should feel soft and slightly tacky.

• You can refrigerate the shaped rolls overnight and bake them fresh in the morning.

• Add fillings like cheese, chocolate, or jam before rolling for a fun twist!

• Store leftovers in an airtight container for up to 3 days or freeze for up to a month.

❓ FAQs

Q: Can I make this recipe without a sourdough starter?
A: Yes, but the flavor and texture will differ. Substitute 2 tsp instant yeast and reduce the milk to ⅓ cup.

Q: My dough didn’t rise well. What went wrong?
A: Your starter might not have been active enough. Always ensure it’s bubbly and doubles in size before using.

Q: Can I make these vegan?
A: Yes! Replace butter with vegan margarine and milk with plant-based milk (like almond or oat milk).

Q: How do I keep them soft after baking?
A: Wrap the rolls in a clean towel as they cool to trap steam, keeping them pillowy soft.

🍽 Nutrition Information

Values are approximate and may vary based on ingredients used.

⚠️ Disclaimer

Enjoy sourdough crescent rolls in moderation as part of a balanced diet. If you have gluten, dairy, or egg allergies, please substitute with suitable alternatives or avoid this recipe. Always check ingredient labels for allergens.