Same-Day Sourdough Crescent Rolls Recipe

Same-day buttery sourdough crescent rolls are great for evening or holiday dinners. This recipe yields 12 rolls and can be adjusted to suit your needs! These rolls are light, fluffy, and easy to create in 2 hours.


– 2 tablespoon Warm water – ½ teaspoon Sugar – 1 teaspoon Bakers yeast – ¼ Cup Sugar – ¼ Cup Warm Milk – 1 Egg – ¼ Cup Unsalted Butter softened – ¼ Cup Sourdough discard – 2 ⅓ Cups All-purpose flour 300g – 1 teaspoon Salt – Salted butter for topping melted, optional


Mix warm water (110-120°F), ½ teaspoon sugar, and yeast in a basin or mixer. Wait 5 minutes to bloom the yeast after stirring. A frothy appearance!

Step 1

In the same bowl, mix ¼ cup sugar, warm milk (110-120°F), unsalted butter, egg, sourdough (fed or unfed), flour, and salt. Mix this dry dough until smooth and pulls away from the sides. Knead 5-10 minutes.

Step 2

Move dough to a lightly greased bowl (you may use the same bowl if you don't mind getting your hands dirty—the grease just prevents sticking). Double in size by covering for 45–1 hour.

Step 3

After proofing, gently punch down and lay dough on a lightly floured board. Make a 12-inch dough circle with a pin. Cut the circle into 12 equal pieces with a pizza cutter.

Step 4

Roll each triangle broadest to narrowest. Tight rolling produces a more uniform crescent roll. Gently stretch the wider side to lengthen the roll. Place crescents on baking sheet.

Step 5

Bake crescent rolls covered at 400 degrees Fahrenheit until soft and fluffy. Bake for 9-10 minutes in preheated oven. Use salted butter and enjoy!

Step 6

See Also

See Also

Sourdough Oatmeal Cookies with Discard Recipe