Sourdough Crescent Rolls Recipe

Yield: rolls

Prep Time: 5

Cook Time: 14

Second Rise Time: 2

Total Time: 7 14

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.

4.58 from 7 votes

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Equipment

Ingredients

113 grams unsalted butter 1/2 cup
240 grams milk 1 cup
200 grams active sourdough starter 1 cup
1 egg room temperature
70 grams sugar 1/3 cup
450 grams bread flour 3 3/4 cups
9 grams salt 1 1/2 teaspoons
26 grams unsalted butter **for brushing on top the dough 2 Tablespoons

Instructions

Make the Dough

You'll find make-ahead options in the notes below!
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.
113 grams unsalted butter, 240 grams milk
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 mixture while continuing to mix.
This can also be done by hand.
200 grams active sourdough starter, 1 egg, 70 grams sugar
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.
450 grams bread flour, 9 grams salt
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap 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.

What is the windowpane test? 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 straight-edge bowl. I like to use butter or olive oil. Cover it again.
I love using this straight-edge bowl because it allows me to clearly see when the dough has doubled in size.

Bulk Fermentation

Place the dough in a warm place in your kitchen and leave to double in size. In my 70-degree F kitchen, the first proof took an additional 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.

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 clean 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 half of the melted butter on top of the dough. Then with a pizza cutter or sharp knife, divide the dough into 16 even wedges.
26 grams unsalted butter **for brushing on top the dough
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 sheet 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! See the notes below.

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!

Notes

MAKE-AHEAD Option

If you are looking to prepare these Sourdough Crescent Rolls in advance – here are some options and tips!

Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal.

Option 2: Prepare the dough and shape the crescent rolls the night before, then pop the covered baking sheet into the fridge overnight. In my 70 degree F kitchen I pull out the unbaked rolls 3-4 hours before baking to allow them to rise and get fluffy in a warm place.

Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough crescent rolls into a freezer-safe bag and store for up to 1 week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, about 3-4 hours, or until fluffy. Bake as normal.

Bake, Freeze & Reheat

Otherwise, you can bake the dinner rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.

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 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.

This recipe card was updated on 03/13/26.

Nutrition

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