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Sweet Buttery Sourdough Crescent Rolls

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 24 - 36 large or 72 mini crescent rolls 1x

Ingredients

Scale

For the dough:

  • 1 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1 egg
  • 4 oz. (1/2 cup) sourdough starter
  • 1/4 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 – 3 cups bread flour
  • 2 Tablespoons melted grass-fed butter (such as Kerrygold)

For oiling the dough: 2 teaspoons of olive oil

For the top: 1 – 2 Tablespoons grass-fed melted butter

Instructions

  1. Put the yeast, warm water, egg, sourdough starter, sugar, baking soda, salt and 2 cups flour in a bowl or stand mixer with a dough hook. Stir to mix, stopping to scrape the sides of the bowl until the dough starts to come together. Add the melted butter, a bit at a time.
  2. Knead in a stand mixer on speed 2 (or turn it out onto a floured surface and knead by hand) for 7 minutes, adding a bit flour at a time (as needed) whenever the dough is sticking to the side of the bowl. The dough should pick up all the mess from the bowl, leaving the bowl clean. If hand kneading, it will feel lightly sticky to the touch, but shouldn’t stick to your hands.
  3. Take the dough out of the bowl and form it into a ball. Brush the dough or bowl with oil and set the dough in the bowl, turning once to coat the dough with oil.
  4. Cover and let rise in a warm place until the dough has doubled in size, about an hour. While the dough is rising, spray 2 baking sheets with cooking spray or line with silicon baking mats.
  5. When the dough is ready, turn the dough out onto a floured surface and cut into three equal pieces. To make mini rolls, divide each ball into two.
  6. Covering the other balls with a towel (or refrigerating for later), take one of the balls and use a rolling pin to roll it out into a circle about 1/4 inch thick. If the dough resists and won’t get to 1/4 inch, cover it and let it rest for 10 – 15 minutes and try again. Brush the flat circle with butter.
  7. Cut the dough into 8-12 triangular shaped “pie pieces”. Take each triangle and roll up, starting at the fat side of the triangle. Brush the top again with butter. Repeat with the rest of the dough, leaving a couple inches of space between the rolls for them to rise. Cover with a clean towel and set the pans in a warm place to rise until doubled in size (about 45 minutes – 1 hour).
  8. Preheat the oven to 350 F. Put the pans in the oven and bake for about 15 – 20 minutes or until they are a pretty golden brown. Let the rolls cool slightly before eating.

Notes

The mini crescent rolls are perfectly sized for wrapping up lil smokies (cocktail wieners).

Is it sourdough if you add yeast? I would contend that it IS sourdough because it contains sourdough starter, but if you’re concerned about adding yeast, then leave it out. Rise times will be longer without the yeast and your rolls will taste more “sour”.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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