Easy Sourdough Crescent Rolls Recipe

Easy Sourdough Crescent Rolls Recipe: Soft, buttery, and slightly sweet crescent rolls with a sourdough twist you can bake in one day for a cozy homemade touch.

Growing up, my mom wasn’t much of a baker. However, whenever she wanted to make dinner a little extra special with some baked bread, she loved to make Pillsbury Crescent Rolls!

Those buttery rolls still hold a place in my heart. With just a hint of sweetness, flaky on the outside and soft on the inside, we couldn’t get enough of them as kids. 

Now in my own kitchen, I’m on a mission to take my childhood favorites and give them a from-scratch, sourdough touch.

From soft and fluffy dinner rolls to sourdough cornbread, and now, these delicious Sourdough Crescent Rolls!

If you can make sourdough dinner rolls, then you can make these!

Baked until perfectly golden brown and slightly crispy on the outside, they’re topped with melted butter for a beautiful, shiny finish. 

Tear or unroll these rolls, and you’ll find a super soft, buttery, and slightly sweet center. I love that this recipe can be prepared and baked all on the same day! I’ve also included a few extra schedules and baking tips to help fit this recipe into your busy schedule. 

So long, Pillsbury, you’ve been happily replaced. 

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Why You’ll Love This Recipe

Tastier Than Store-Bought

Nothing beats making your own crescent-shaped rolls from scratch. These rolls are flaky and buttery, plus they have that unmistakable sourdough flavor that’s hard to get anywhere else. With just the right hint of sweetness, they’ll make your dinner table extra special and bring a homemade warmth to any meal.

Soft on the inside, crispy on the outside

Baked to golden perfection, these rolls come out soft and pillowy on the inside, with a slight crunch on the outside that’s topped with melted butter. They pull apart beautifully, thanks to the layers of butter and dough, making each bite a little piece of cozy, sourdough heaven.

Easy

These rolls are super simple to make. Just use your stand mixer to knead the dough, then cut into wedges with a pizza cutter and roll them up into that classic crescent shape. Baking them up on a parchment paper-lined sheet pan makes cleanup a breeze, so you can spend more time enjoying the results.

Same-Day Recipe

If you have an active sourdough starter and a few free hours to spend, you can make these rolls in just one day. No waiting forever for that perfect rise. Plus, with the flexible baking schedules included, you can easily fit this recipe around your busy day and still get homemade rolls that taste like they came from a terroir artisan bakery.

Ingredients Needed

Milk: Creates a softer, more tender sourdough crescent roll.

Butter: Use melted, unsalted butter. If using salted butter, omit ¼ teaspoon of salt from the recipe.

Sourdough starter: Active and bubbly sourdough starter helps this dough rise. 

Sugar: Just a hint of sweetness in these rolls. Cane sugar or honey can be used as a substitute. Use the same amount in grams. 

Egg: Brings structure and softness to the dough.

Bread flour: For the best possible rise, I highly recommend using bread flour, however, all-purpose flour can be substituted 1:1. 

Salt: For a bit of contrast!

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Stand Mixer or large mixing bowl

Kitchen scale

Pizza cutter

Pastry brush

Baking sheet

Baking sheet cover

Baker’s Schedule

Same Day Bake

10 am: Make dough

10:30 am: Knead Dough

10:45 am: Continue Bulk Fermentation

2:45 pm: Shape

3 pm Second Rise

5 pm: Bake

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

Two-Day Bake

5 pm: Make dough

5:30 pm: Knead Dough

5:45 pm: Continue Bulk Fermentation

9:45 pm: Shape & Place in Fridge Overnight

Next Day

2 pm Second Rise

6 pm: Bake

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

How to Make Sourdough Crescent Rolls

Make the Dough

Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no warmer than 110 degrees F. If the liquid is hotter than 120 degrees F, it can kill the sourdough starter, which will prevent the dough from rising. 

Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.

This can also be done by hand.

To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients, and then continue to mix on low for 1-2 minutes.

The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a tea towel, or what I like to use—a reusable shower cap—and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.

Knead

After 30 minutes, remove the cover and knead the dough on medium speed with the dough hook attachment for 15 minutes.

This can also be done by hand. Knead for the same amount of time, or until the dough passes the windowpane test.

You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.

Baking Tip: This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.

Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.

Bulk Fermentation

Place the dough in a warm place in your kitchen. In my 70-degree F kitchen, the first proof takes about 3-4 hours. Note that the bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.

A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.

Shape

Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface. Divide the dough equally in half, then roll each into a round dough ball.

Cover with a clean tea towel and leave the dough to rest for 10 minutes; this allows the gluten to relax before rolling. 

On a floured surface, roll out one of the dough balls into a 15-inch circle. With a pastry brush, brush melted butter on top of the dough. Then with a pizza cutter or sharp knife, divide the dough into 16 even wedges. 

Tightly roll up each wedge, starting at the widest end, to form the crescent roll shape. 

Repeat these same steps with the second dough ball.

Place the shaped crescent rolls onto a baking dish lined with parchment paper, cover them with a plastic cover or plastic wrap, and let the dough rest for its second rise. In my 70-degree kitchen, this took about 2 hours. You will know the final proof is complete when the rolls have grown and look puffy.

Not ready to bake? No worries! Cover the unbaked rolls with a plastic cover or plastic wrap and store it in the fridge overnight. Before you’re ready to bake, pull the rolls out of the fridge and allow the dough to rise. The second rise will take longer since the dough is cold from the fridge. In my 70-degree F kitchen, the second proof took about 4 hours at room temperature after being in the fridge overnight. 

A Time-Saving Tip: Preparing these rolls for the holidays? Save yourself some time by preparing these rolls and freezing them! There are two ways you could do this: flash-freeze the unbaked shaped rolls on a lined baking sheet. Once frozen solid, place the crescent rolls in a freezer-safe bag for up to 3 months. When ready to bake, place the rolls on a lined baking sheet to thaw and proof before baking as normal. The time will depend greatly on the temperature of your kitchen. 

Or, bake the crescent rolls, cool them to room temperature, and then freeze. When ready to eat, thaw at room temperature and warm slightly in the oven just before serving. They will taste as good as if you just baked them fresh!

Bake

Preheat the oven to 375 degrees F and bake for 14-16 minutes or until the tops are golden brown. Completely cooked rolls will have an internal temperature of 190 degrees F.

Remove the rolls from the oven and and let them rest for 10–15 minutes before topping with more melted butter. Serve warm and enjoy!

How to Serve

These sourdough crescent rolls are the perfect accompaniment for any meal, whether it’s a big holiday dinner or just a regular weeknight. They’re best served warm, so pull them out of the oven and give them an extra brush of melted butter right before you dig in. If you’re looking for something sweet, a little drizzle of honey or your favorite jam is the way to go. For a more savory touch, they pair nicely with butter or alongside roasted meats. Set them in a large bowl with a cloth napkin to keep them cozy while your guests grab a roll.

How to Store

Let the rolls cool completely before storing them. Keep them in an airtight container at room temperature for up to two days. For longer storage, wrap each roll in plastic, place it in a freezer bag, and freeze for up to 3 months. To reheat, thaw at room temperature and bake at 350 degrees Fahrenheit for 5 minutes. Avoid the fridge, as it will dry them out.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour in this recipe using a 1:1 ratio. While both types of flour will produce delicious rolls, bread flour generally has a higher protein content, which creates more gluten, resulting in a slightly chewier texture and better rise. Using all-purpose flour will give you a softer, more tender roll. For the best results, still knead the dough well, as this will help develop as much gluten as possible even with the lower-protein flour.

How can I shape these sourdough crescent rolls into mini sourdough croissants?

For mini sourdough croissants, follow the same steps to prepare the dough, but divide it into smaller sections. Roll each ball of dough into a circle and cut it into smaller wedges for mini rolls. The lightly floured surface helps prevent sticking as you roll them up. Bake as directed, but check for doneness a few minutes earlier.

Happy baking!

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