Sourdough Crescent Rolls
Homemade sourdough crescent rolls leavened with just sourdough starter. These could not be easier to make, and rival anything you find in a tube! They're pillowy soft, slightly sweet, and have the best flavor from the slow rise. Makes 16 rolls.
Servings: 8
Calories: 255kcal
Ingredients
- 100 grams water
- 100 grams active sourdough starter
- 4 tablespoons (57 grams) unsalted butter, melted and cooled slightly
- 45 grams milk
- 50 grams sugar
- 330 grams all purpose flour
- 9 grams salt
- For brushing: 1 tablespoon unsalted butter, melted
Directions
- In a large bowl, combine the water, starter, butter, milk, and sugar. Add the flour and salt and mix until very well combined. Cover and let rest for 30 minutes-1 hour.
- Do a round of stretch and folds and form the dough into a nice ball. Cover and let rise until doubled in size, about 6-8 hours.
- Line a baking sheet with parchment paper.
- Turn the dough out onto a floured surface. Roll into a roughly 10 x 12-inch rectangle. Cut in half longways then in quarters shortways, for a total of 8 rectangles. Then cut each rectangle in half diagonally to make 16 triangles (see the post photos if you’d like a visual!). Roll each triangle up starting at the shortest end toward the point. Leave the tip tucked slightly under the roll as it tends to want to pop up during baking. Gently curve the outside points inward to form a crescent. Place on the prepared baking sheet. Repeat with the remaining triangles. Cover and let rise for 1-2 hours more, until noticeably puffed up.
- Toward the end of the second rise, preheat the oven to 375 degrees. Bake for 18-20 minutes, until baked through and browned to your liking. Brush with the melted butter as soon as they come out of the oven, and serve warm.
Notes
Shaping - Manipulate the triangles as needed to get a good crescent shape. I find these look best if the tips on the shortest edge are stretched out slightly before rolling. If one tip is particularly long, I will fold it inward before rolling.
If you want really perfect, uniform rolls, trim your rectangle before cutting in to triangles.
Don't let these overproof during the second rise - over proofed crescent rolls lose all definition and end up looking like ovals.
Brushing butter over the rolls after they're baked helps to keep the crust super soft. Don't skip it!
An alternate timeline - If you’d like to extend the second rise, you can shape these, cover them well, and refrigerate overnight. If they don’t puff up much overnight, you may need to let them finish rising at room temperature before baking.
Equipment
Nutrition
Calories: 255kcal (13%) | Carbohydrates: 40g (13%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg (7%) | Sodium: 441mg (19%) | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 240IU (5%) | Calcium: 16mg (2%) | Iron: 2mg (11%)
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