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.