Sourdough Crescent Rolls are the perfect addition to any holiday table or everyday dinner. These buttery, flaky rolls have the same light, airy texture as classic crescent rolls, with a subtle tang from the sourdough starter. The dough is layered with butter, rolled into crescents, and baked until golden.
Make the Dough
In a stand mixer, combine starter, warm milk, sugar, egg, flour, and salt. Knead for 8 to 10 minutes until smooth. Cover and refrigerate for 1 hour.
Prepare the Butter
Place cold butter between two sheets of parchment paper. Pound and roll into a 6×6-inch square. Refrigerate.
Laminate the Dough
Roll dough into a 10×10-inch square. Place butter square in the center. Fold dough corners over the butter and seal. Roll into a rectangle. Fold like a letter (single turn). Rotate, roll, and fold again. Refrigerate for 30 minutes. Repeat one more time.
Shape the Crescents
Roll dough into a 12-inch circle. Cut into 12 triangles (like a pizza). Starting from the wide end, roll each triangle toward the point. Place on a parchment-lined baking sheet, point-side down.
Proof
Cover and let rise for 2 to 3 hours until puffy.
Bake
Preheat oven to 375°F (190°C). Brush rolls with egg wash. Bake for 15 to 18 minutes until golden brown.
Serve
Serve warm with butter.
Pro-Tips for Picture-Perfect Sourdough Crescent Rolls
- Use Cold Butter: Essential for flaky layers.
- Chill Between Turns: Keeps butter from melting into dough.
- Don’t Overproof: Overproofed rolls may lose their shape.
These Sourdough Crescent Rolls are buttery, flaky, and perfectly tangy—a new holiday favorite.
