The first time I made sourdough crescent rolls from scratch, I wasn’t sure they’d turn out like the buttery rolls I remembered from my childhood. Using my active sourdough starter changed everything — pulling these golden, flaky rolls from the oven reminded me why homemade bread is always worth it.

Soft, slightly tangy, and perfectly layered, these rolls are easier to make than you might think. They’re perfect for breakfast, holiday dinners, or a cozy weekend treat.

If you love sourdough, check out my Same-Day Sourdough Bread recipe or try my 3 Easy Sourdough Discard Recipes for more from-scratch baking ideas.

Ingredients for Flaky Sourdough Crescent Rolls

2 cups all-purpose flour (unbleached preferred for flavor and texture)
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and shredded (for flaky layers)
1/2 cup active and bubbly sourdough starter (well-fed and lively)
3/4 cup milk or buttermilk (buttermilk adds extra tenderness and tang)
Optional toppings: shredded cheese, fresh herbs, garlic powder, or sea salt

How to Make Sourdough Crescent Rolls Step by Step

Mix dry ingredients – Whisk together flour and salt in a large bowl. Measure flour carefully; too much can make rolls dense.
Cut in butter – Toss shredded butter into the flour until it forms coarse crumbs. Small butter pieces will melt during baking to create flaky layers.
Add starter and milk – Stir in the active sourdough starter and milk (or buttermilk). Mix until a soft dough forms. Slight stickiness is normal.
Lightly knead – Knead just enough to bring the dough together. Over-kneading can make rolls dense, so stop once the dough is smooth.
Create layers with rectangle rolling – Roll the dough into a rectangle, fold it over on itself, and repeat at least 5 times. Lightly flour the counter to prevent sticking.

Rolling and folding sourdough dough into layers for flaky crescent rolls — Demonstrating the rectangle folding technique to create layers in sourdough crescent roll dough for extra flakiness.

Shape crescents – Roll the layered dough into a rectangle, then cut into wedges using a pizza cutter. Shape each wedge into a crescent. Chill for 10–15 minutes if the dough feels too soft.

Cutting rolled sourdough dough into wedges with a pizza cutter — Using a pizza cutter to slice the rolled dough into wedges, ready for shaping into crescents.

Long rise – Place the shaped crescents in a warm spot (I like my oven with the light on) and let them rise for 4–5 hours, or until noticeably puffed.

Shaped sourdough crescent rolls rising on parchment paper — Crescent-shaped sourdough rolls resting on parchment paper, rising and puffing before baking.

Bake – Brush rolls with milk or butter, add optional toppings, and bake at 375°F for 30–35 minutes. Tops should be golden and bottoms sound hollow when tapped.
Cool & serve – Let rolls cool slightly before serving warm and soft. Fresh from the oven with a pat of butter is my favorite way to enjoy them.

Variations to Try

Cheese rolls – Sprinkle shredded cheddar or parmesan inside each wedge before rolling.
Herb rolls – Add fresh rosemary, thyme, or parsley to the dough or on top.
Garlic butter rolls – Mix minced garlic into melted butter and brush over baked rolls.
Sweet rolls – Roll wedges with a sprinkle of cinnamon and sugar before shaping.

Common Problems & How to Fix Sourdough Crescent Rolls

Dense rolls – Usually happens if your starter isn’t active or if you overworked the dough. Make sure your starter is bubbly and perform the rectangle folding/layering technique carefully.

Dough doesn’t rise enough – Proof in a warm spot, or extend the rise time. Using your oven light is perfect.

Dry or crumbly texture – Measure flour accurately, and consider using buttermilk for extra tenderness.

Rolls lose shape – Chill the dough for 20 minutes before shaping to help maintain the crescent form.

Butter melts too quickly – Keep the butter cold and handle the dough gently during folding and shaping.

Tips for Fluffy and Buttery Sourdough Rolls

Baked sourdough crescent rolls cooling on parchment paper — A batch of golden, fluffy sourdough crescent rolls on parchment paper, fresh from the oven.

Feed your starter 6–8 hours before using for the best lift.
Keep butter cold and fold gently during the layering steps.
Don’t rush the long rise — 4–5 hours in a warm spot ensures soft, fluffy rolls.
Roll into a rectangle for even layers and flakiness.
Use optional toppings like cheese, garlic, or fresh herbs for extra flavor.
Serve fresh, or reheat gently in the oven to restore flakiness if storing.

FAQs About Sourdough Crescent Rolls

Can I make these with sourdough discard?
Yes! Use discard, but you may need a pinch of yeast for proper rise.

Can I freeze the rolls?
Yes! Freeze shaped rolls on a tray, then thaw overnight before baking.

How long do homemade sourdough crescent rolls last?
Best enjoyed the same day, but they’ll keep 2–3 days in an airtight container.

Can I add fillings?
Absolutely! Cheese, herbs, garlic, or cinnamon sugar can all be added before shaping.

What’s the difference between sourdough crescent rolls and croissants?
Sourdough rolls have a tangy flavor and softer texture, while croissants rely on laminated dough for multiple buttery layers.

Golden flaky sourdough crescent rolls fresh from the oven

Print Recipe

Easy Sourdough Crescent Rolls Recipe

Ingredients

2 cups all-purpose flour unbleached preferred for flavor and texture
½ teaspoon salt
8 tablespoons unsalted butter chilled and shredded (for flaky layers)
½ cup active and bubbly sourdough starter well-fed and lively
¾ cup milk or buttermilk buttermilk adds extra tenderness and tang
Optional toppings: shredded cheese fresh herbs, garlic powder, or sea salt

Instructions

Mix dry ingredients – Whisk together flour and salt in a large bowl. Measure flour carefully; too much can make rolls dense.
Cut in butter – Toss shredded butter into the flour until it forms coarse crumbs. Small butter pieces will melt during baking to create flaky layers.
Add starter and milk – Stir in the active sourdough starter and milk (or buttermilk). Mix until a soft dough forms. Slight stickiness is normal.
Lightly knead – Knead just enough to bring the dough together. Over-kneading can make rolls dense, so stop once the dough is smooth.
Create layers with rectangle rolling – Roll the dough into a rectangle, fold it over on itself, and repeat at least 5 times. Lightly flour the counter to prevent sticking.
Shape crescents – Roll the layered dough into a rectangle, then cut into wedges using a pizza cutter. Shape each wedge into a crescent. Chill for 10–15 minutes if the dough feels too soft.
Long rise – Place the shaped crescents in a warm spot (I like my oven with the light on) and let them rise for 4–5 hours, or until noticeably puffed.
Bake – Brush rolls with milk or butter, add optional toppings, and bake at 375°F for 30–35 minutes. Tops should be golden and bottoms sound hollow when tapped.
Cool & serve – Let rolls cool slightly before serving warm and soft. Fresh from the oven with a pat of butter is my favorite way to enjoy them.

These easy sourdough crescent rolls are soft, flaky, and naturally tangy — a homemade bread you’ll want to make again and again. Whether you’re baking for breakfast, dinner, or a holiday feast, these rolls are always a crowd-pleaser.

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.