Sourdough Crescent Rolls

This recipe makes soft and buttery crescent rolls with a slight tang from sourdough. The dough is mixed, shaped into crescent forms, and baked until golden brown. It’s perfect for a comforting side dish or snack.

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Prep Time 30

Cook Time 25

Total Time 55

Servings 10 rolls

Calories 292

Ingredients

Dough ingredients:

500 grams all-purpose flour
100 grams active sourdough starter
240 grams milk room temperature
80 grams granulated sugar
60 grams unsalted butter room temperature
1 egg approx. 50 g
6 grams salt

For brushing:

1 egg for egg wash
Melted butter for brushing after baking optional

Instructions

In the bowl of a stand mixer, combine all the dough ingredients except for the butter. Mix on low speed until the flour is fully hydrated and no dry spots remain. Add the butter one tablespoon at a time, waiting for each portion to incorporate before adding the next. Once all the butter is added, slightly increase the speed and mix for about 20 minutes. The dough should be soft, smooth, and elastic—when gently stretched, it should pass the windowpane test. Scrape down the bowl, cover it with a damp towel or plastic wrap, and let it rest for 30 minutes. Perform 2 to 3 sets of stretch and folds, spaced 30 minutes apart.
Let the dough rise at room temperature until it increases by about 50 percent in size. This usually takes 6 to 8 hours at around 72°F or 22°C. Then cover the bowl and refrigerate overnight.
The next day, place the chilled dough on a lightly floured surface. Roll it into a rectangle approximately 20 x 10 inches (50 x 25 cm). Use a knife or pizza cutter to cut the dough into 10 equal strips lengthwise. Then, cut each strip diagonally to create 20 long triangles.
Take one triangle and gently stretch the wide end to elongate it slightly. Roll it up tightly from the wide end toward the tip. Once rolled, pinch the tip into the dough so it doesn’t unroll. Place each roll on a parchment-lined baking sheet with the point tucked underneath.
Let the crescent rolls rise at room temperature for 2 to 4 hours, or until noticeably puffed. If your kitchen is cool, they may take a bit longer. These rolls are quite forgiving and difficult to overproof.
Preheat your oven to 400°F (205°C). Just before baking, beat an egg and brush it over the tops of the rolls for a shiny finish. Bake for 20 to 25 minutes, or until golden brown and fully baked through.
While still warm, optionally brush the rolls with melted butter for extra flavor. Serve fresh or rewarm slightly before serving later.

Notes

Don’t rush the rise: This dough is enriched with milk, egg, and butter, so it rises slower than lean doughs. Look for volume and softness rather than relying solely on the clock. During bulk fermentation, aim for about a 50 percent increase in size. After shaping, the rolls should look puffier and slightly jiggly before baking.
Cold dough is easier to work with: Shaping crescent rolls is much easier when the dough is well-chilled. The overnight rest not only helps with flavor and structure but also makes the dough less sticky and easier to roll and cut.
Pinch to seal: When you roll up each triangle, be sure to pinch the tip into the dough so the rolls don’t uncoil in the oven. Placing the point underneath while baking helps keep the shape neat.
Freezer-friendly: You can freeze the shaped, unbaked rolls on a baking sheet. Once solid, transfer them to a bag or container. When ready to bake, let them thaw and rise until puffy before proceeding with the egg wash and baking.
Make-ahead tip: These rolls are great for prepping the day before a gathering. Shape them, cover with plastic wrap, and refrigerate overnight. The next day, take them out and let them sit at room temperature for 2 to 3 hours before baking.
Serving idea: These rolls are lightly sweet and buttery on their own, but you can also split and fill them with jam, Nutella, or soft cheese for a brunch spread or snack.

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