Soft Sourdough Crescent rolls recipe

Bincy Chris

Sourdough crescent rolls recipe with VIDEO will help you make soft crescent rolls with sourdough starter in a simple and easy method.

Prep Time 25

Cook Time 25

Proofing Time 9

Total Time 9 50

Course Breakfast, Side Dish

Cuisine American, British

Servings crescent rolls

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.

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.

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.
Before cutting the circle, I made rough marking using a thread so that we can divide them conveniently.
Shape the Rolls
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.

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.

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.
After removing the rolls from the oven, brush them with melted butter. This enhances their flavor and softens the crust further.

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.

Keyword sourdough crescent rolls, sourdough crescent rolls recipe

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