Crescent rolls are a classic favorite, and making them with a sourdough twist takes them to the next level. Combining the tangy complexity of sourdough with the buttery softness of crescent rolls, this recipe is a perfect blend of flavor and texture. Whether you’re serving them as part of a breakfast spread or a dinner accompaniment, these rolls are sure to impress.
Why you will love this sourdough crescent rolls recipe
- Soft, Fluffy Texture: These sourdough crescent rolls are unbelievably soft and fluffy, with a pillowy interior and just the right amount of chewiness.
- Delicious Flavor: Thanks to the sourdough starter, these rolls have a subtle tang that perfectly complements the buttery richness.
- Perfect for Any Occasion: Whether it’s a family dinner, a festive gathering, or a casual snack, these rolls fit right in.
- Homemade Satisfaction: There’s nothing like the aroma and satisfaction of creating your own baked goods from scratch.
This sourdough crescent rolls recipe is adapted from the original soft and fluffy sourdough sandwich bread recipe.
Ingredients for Making Soft Sourdough Crescent Rolls
To make these rolls, you’ll need:
- Flour: 357 g (2 and 3/4 cups)
- Milk: 200 ml (3/4 cup +2.5 tbsp)
- Honey or Sugar: 18 g (1 tbsp) or more according to your preference
- Salt: 5 g (1 tsp)
- Sourdough Starter: 75 g (active and bubbly)
- Butter: 43 g (softened) or 3 tbsp
If you don’t have sourdough starter with you, it’s so easy to make your own. You will need only flour and water; and a little bit of patience to make your sourdough starter. You will get the step by step method and video on how to make your own sourdough starter here.
If you don’t want to use sourdough starter to make crescent rolls, but use commercial yeast instead, then you will love this fluffy crescent rolls recipe.
How to Make Soft Crescent Rolls with Sourdough
We can make sourdough crescent rolls in five simple steps.
- Prepare the dough
- Proof the dough
- Shape the crescent rolls
- Final Rising of the crescent rolls
- Bake the sourdough crescent rolls
Step 1: Prepare the Dough
1.Mix the Ingredients
In a large mixing bowl, combine the milk, honey (or sugar), salt, and sourdough starter. Stir everything until well incorporated. Then add the softened butter.
Incorporate the Flour
Add the flour to the mixture and knead the dough. You can knead by hand or with a stand mixer until it becomes smooth and soft.
- Hand-Kneading: Knead the dough for about 12–15 minutes until it becomes soft and smooth.
- Stand Mixer: Use the dough hook attachment on low speed for 12 minutes. You can stop the machine in between so that it will not get overheated.
2.Cover and Let the Dough Rest
Shape the dough into a smooth ball, cover the bowl, and let it rest for 1 hour.
Check Gluten Development
After resting, perform the windowpane test. Stretch the dough gently—if it forms a thin film without tearing, your dough is ready for making the best sourdough crescent rolls.
Step 2: Proof the Dough
Stretch and Fold
Pull and stretch the dough from all sides, then flip it and then drag the dough through the sides of the bowl(as in the video)to form a smooth and tight ball of dough.
First Proofing
Cover the dough and let it proof in a warm place for about 4 hours, or until it almost doubles in size.
- Tip: A room temperature of around 24°C (75°F) is ideal. Proofing time varies according to the ambient temperature. If it’s cooler, the proofing time may be longer and if warmer, proofing time will be less.
Step 3: Shape the Crescent Rolls
Degas the Dough
Gently press the dough to release excess air and transfer it to a lightly floured work surface.
Roll Out the Dough
Shape the dough into a circle approximately 16 inches or 40 cm in diameter.
Divide the Dough
Divide the circle into equal triangles using a knife or pizza cutter. You can divide the circle to 8 -12 equal parts according to how big or small you want your rolls to be. I have divided them into 12 equal parts. Divide the circle into 4 equal parts and then again each quarter to 3 equal parts. Before cutting the circle, I made rough marking using a thread so that we can divide them conveniently.
Shape the Rolls
Take one triangular trip of dough. Stretch the triangle and especially the narrow end ,so that it will be long and this will help to create more layers for our crescent rolls when rolled and thus the crescent rolls will look more pretty.
Starting from the wide base of each triangle, roll it tightly towards the tip.
Arrange on a Baking Sheet
Place the rolls on a parchment-lined baking sheet, leaving enough space between them. Cover with cling film and now they are ready for the final rising.
Step 4: Final Rising
Proofing
Let the shaped rolls proof in a warm, draft-free environment for about 4 hours. After 4 hours our crescent rolls have risen beautifully.
Egg Wash and Toppings
Brush each roll with a lightly beaten egg to give it a shiny, golden crust. Sprinkle with sesame seeds for added flavor and texture.
Step 5: Bake the Sourdough Crescent Rolls
Preheat the Oven
Preheat your oven to 425°F (220°C).
Bake the Rolls
Place the tray in the oven and immediately reduce the temperature to 375°F (190°C). Bake for around 25 minutes, or until the rolls are golden brown on top.
If we bake for longer the crescent rolls will become dry and the texture of the rolls will be different. If we bake for less time, the rolls will not get baked properly and the center of the rolls will be gummy and they will smell yeasty. So bake the rolls properly.
Butter the Rolls
After removing the rolls from the oven, brush them with melted butter. This enhances their flavor and softens the crust further.
Steph by step Video: How to make Soft Sourdough Crescent Rolls
Tips for Success
- Use Active Sourdough Starter
Ensure your sourdough starter is active and bubbly for the best rise and flavor. - Don’t Rush the Process
Sourdough recipes take time. Be patient with proofing and rising for the best results. - Maintain Proper Temperature
A warm environment speeds up proofing. Consider using a proofing box or warm oven (turned off) if your kitchen is cool. - Customize Your Rolls
Experiment with toppings like poppy seeds, garlic butter, or even a sprinkle of grated cheese. You can also try filling the crescent rolls with your favorite things like chocolate, fruit jam or cheese. I love filling these sourdough crescent rolls with dates and walnut paste.
The Perfect Sourdough Crescent Rolls
From the buttery aroma that fills your kitchen to the soft, pillowy texture of each roll, these sourdough crescent rolls are the epitome of comfort food. Whether you’re a seasoned baker or just starting with sourdough, this recipe is a rewarding way to showcase your skills.
So grab your apron, activate that sourdough starter, and get ready to create rolls that will have everyone coming back for more. Happy baking!
To keep your rolls fresh,
Store them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the rolls in a resealable bag for up to 3 months.
Freezing the Rolls:
Wrap each roll individually in plastic wrap or aluminum foil to avoid freezer burn.
Place the wrapped rolls in a freezer-safe resealable bag or airtight container.
Thawing Frozen Rolls:
Remove the desired number of rolls from the freezer.
Let them thaw at room temperature for 1–2 hours before reheating.
To reheat crescent rolls, preheat your oven to 300°F (150°C). Wrap the rolls in aluminum foil to retain moisture and place them on a baking tray. Heat for 10–12 minutes, removing the foil during the last 2 minutes for a slightly crisp crust.
For a quick method, use the microwave: place rolls on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 10–15 seconds.
Alternatively, use an air fryer at 300°F (150°C) for 3–5 minutes.
To enhance flavor and softness, brush the rolls with melted butter before reheating.
Avoid overheating to keep them tender.
Soft Sourdough Crescent rolls recipe
Ingredients
- 357 g Flour 2 and 3/4 cups
- 200 ml Milk 3/4 cup +2.5 tbsp
- 6 g Salt 1 tsp
- 18 g Honey or Sugar 1 tbsp or more according to your preference
- 75 g Sourdough Starter
- 43 g Butter 3 tbsp
Instructions
Prepare the dough
- In a large mixing bowl, combine the milk, honey (or sugar), salt, and sourdough starter. Stir everything until well incorporated. Then add the softened butter.
- Add the flour to the mixture and knead the dough. You can knead by hand or with a stand mixer for around 12 minutes or until it becomes smooth and soft.
- Cover and Let the Dough Rest.Shape the dough into a smooth ball, cover the bowl, and let it rest for 1 hour.
- After resting, perform the windowpane test. Stretch the dough gently—if it forms a thin film without tearing, your dough is ready for making the best sourdough crescent rolls.
Proof the dough
- Stretch and FoldPull and stretch the dough from all sides, then flip it and then drag the dough through the sides of the bowl(as in the video)to form a smooth and tight ball of dough.
- First ProofingCover the dough and let it proof in a warm place for about 4 hours, or until it almost doubles in size.
- Tip: A room temperature of around 24°C (75°F) is ideal. Proofing time varies according to the ambient temperature. If it’s cooler, the proofing time may be longer and if warmer, proofing time will be less.
Shape the crescent rolls
- Degas the DoughGently press the dough to release excess air and transfer it to a lightly floured work surface.
- Roll Out the Dough Shape the dough into a circle approximately 16 inches or 40 cm in diameter.
- Divide the DoughDivide the circle into equal triangles using a knife or pizza cutter. You can divide the circle to 8 -12 equal parts according to how big or small you want your rolls to be. Before cutting the circle, I made rough marking using a thread so that we can divide them conveniently.
- Shape the RollsStretch the triangle and especially the narrow end ,so that it will be long and this will help to create more layers for our crescent rolls when rolled and thus the crescent rolls will look more pretty.Starting from the wide base of each triangle, roll it tightly towards the tip.
- Arrange on a Baking SheetPlace the rolls on a parchment-lined baking sheet, leaving enough space between them. Cover with cling film and now they are ready for the final rising.
Final Rising
- Let the shaped rolls proof in a warm, draft-free environment for about 4 hours. After 4 hours our crescent rolls have risen beautifully.
- Egg Wash and ToppingsBrush each roll with a lightly beaten egg to give it a shiny, golden crust. Sprinkle with sesame seeds for added flavor and texture.
Bake the Crescent rolls
- Preheat the OvenPreheat your oven to 425°F (220°C).
- Bake the RollsPlace the tray in the oven and immediately reduce the temperature to 375°F (190°C). Bake for around 25 minutes, or until the rolls are golden brown on top.
- If we bake for longer the crescent rolls will become dry and the texture of the rolls will be different. If we bake for less time, the rolls will not get baked properly and the center of the rolls will be gummy and they will smell yeasty. So bake the rolls properly.
- After removing the rolls from the oven, brush them with melted butter. This enhances their flavor and softens the crust further.
Video
Notes
Tips for Success
- Use Active Sourdough Starter
Ensure your sourdough starter is active and bubbly for the best rise and flavor. - Don’t Rush the Process
Sourdough recipes take time. Be patient with proofing and rising for the best results.