Sourdough Crescent Rolls
Equipment
- 1 stand mixer with dough hook (optional but recommended)
- 2 large mixing bowls
- 1 Small bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Rolling Pin
- 2 baking sheets
- 2 sheets parchment paper
- 1 pastry brush
- 1 kitchen scale (optional)
- 1 clean kitchen towel or plastic wrap
Ingredients
- 120 gram sourdough starter active and bubbly
- 240 milliliter whole milk warm about 38°C
- 50 gram granulated sugar
- 1 large egg room temperature
- 75 gram unsalted butter melted and cooled
- 500 gram all-purpose flour plus extra for dusting
- 9 gram fine sea salt
- 7 gram instant yeast optional for faster rise
- 30 gram unsalted butter softened for spreading on dough
- 1 large egg beaten for egg wash
- 15 milliliter water for thinning egg wash
Instructions
- In a large mixing bowl, whisk together the warm milk, sourdough starter, sugar, egg, and melted cooled butter until smooth.
- In a separate bowl, combine the flour, salt, and instant yeast (if using) and mix to distribute evenly.
- Add the dry mixture to the wet ingredients and stir with a spatula until a shaggy dough forms.
- Knead the dough by hand for 8–10 minutes or in a stand mixer on medium-low speed for 5–6 minutes until smooth, elastic, and slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise at room temperature until doubled, about 2–3 hours.
- Gently deflate the risen dough and turn it out onto a lightly floured work surface.
- Roll the dough into a large circle about 30–35 cm in diameter and 0.5–0.75 cm thick.
- Spread the softened butter evenly over the surface of the rolled-out dough.
- Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges like a pizza.
- Working one wedge at a time, gently stretch the wide end, then roll it up tightly toward the pointed tip to form a crescent shape.
- Place each rolled crescent tip-side down on a parchment-lined baking sheet, spacing them a few centimeters apart.
- Cover the shaped rolls loosely with a towel or plastic wrap and let rise at room temperature until puffy and nearly doubled, about 45–60 minutes.
- Near the end of the rise, preheat the oven to 190°C and position racks in the upper and lower thirds.
- In a small bowl, whisk together the egg and water to make an egg wash.
- Brush the tops of the proofed crescent rolls lightly and evenly with the egg wash.
- Bake the rolls for 16–18 minutes, rotating the pans halfway, until golden brown and cooked through.
- Remove the rolls from the oven and let cool on the baking sheets for 5–10 minutes before serving warm.
Notes
For best flavor, use a well-fed, active sourdough starter and adjust the rise times based on your kitchen temperature, allowing the dough to double rather than strictly following the clock. If you skip the commercial yeast, expect longer bulk and final proofs, sometimes up to twice as long. Keep the dough soft rather than stiff by adding a teaspoon of milk at a time if it feels dry, and avoid adding too much extra flour while kneading and rolling. For make-ahead convenience, you can shape the rolls, refrigerate them overnight tightly covered, then bring them to room temperature and finish proofing before baking. Brushing baked crescents with melted butter right out of the oven adds extra softness, and leftovers reheat well in a low oven covered loosely with foil to restore their tender, flaky texture.
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