Sourdough Crescent Rolls

Each time summer rolls around I lose the desire to do much baking, but with every Autumn, without fail, it always comes back. And usually with a force too! I’m pulling out my sourdough starter three or four times a week already.

A few of my favorite sourdough recipes to enjoy are chocolate chip muffins, cheddar cheese biscuits, homemade tortillas, pancakes, cookies, and of course a good ole’ loaf of bread.

Lately, I’ve been in the mood for crescent rolls. This bread item is a wonderful addition to soups, stews, pasta dishes, and would even look lovely on your Thanksgiving table this year!

Just below you’ll find the recipe for my naturally sweetened, sourdough crescent rolls. No fancy ingredients required here! The step-by-step instructions will ensure that you end up with yummy results each time. Wondering why I implement so much sourdough into our diet? All the info about the health benefits of sourdough are located near the end of this post. You’ll even find out how to get a sourdough starter going if you’d like to make your own! Oh, and find more sourdough recipes at the very end of this post. Now let’s start baking!

How to Make Sourdough Crescent Rolls

Keep in Mind

  • This recipe can be made with active sourdough starter or sourdough discard. Either one will do the job! I typically use discard since I don’t often plan ahead enough to mix them up 24 hours before baking them.
  • Remove the rolls from the baking sheet after taking them from the oven. They will continue to bake if left on the sheet.
  • The method I described above is for long fermentation. You can follow this method if you desire all of the health benefits for these rolls
  • . These can also be made in the same day, but just know that the health benefits of fermentation will not be there.

What You’ll Need

  • Electric mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Baking sheet


Dry Ingredients

  • 1 cup of flour
  • 1 tsp of baking powder
  • 1/2 tsp of salt

Wet Ingredients:

  • 4 TBS of cold butter
  • 2/3 cup of sourdough starter
  • 2 tsp of honey


The night before:

  1. Combine the flour and salt together.
  2. Cut in the butter until coarse.
  3. Mix in the sourdough starter and honey until everything is well combined.
  4. Place in the fridge and allow to ferment for up to 24 hours.

The next day:

  1. Preheat the oven 400 degrees.
  2. Knead the baking powder into the dough for about 1 minute.
  3. Divide the dough in half and roll each out onto a floured surface. The halves sound each form into a 9″ circle.
  4. Cut each circle into 6 wedges.
  5. Roll the wedges up (starting from the larger end and working towards the thinnest point.
  6. Place on a greased baking sheet and bake for 10-13 minutes, or until golden brown.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Serve Them

I enjoy serving these crescent rolls warm and topped with a slice of butter. They are a great side dish to soups, stews, and pasta dishes. I always picture them next to hearty fall and winter meals!

Do I Have To Mix Them Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the rolls. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

How Long Can I Store Them?

They will last for up to a week if stored in an air tight container. Good luck keeping them around for that long though!

Can They be Frozen?

Yes! Mix up a batch (or two), cook as instructed, allow them to cool, place in a gallon size freezer bag, separate each one with wax paper, and place in the freezer!

They will store this way for 3-4 months! When you’re ready for one, just remove from the freezer and thaw in the microwave or in a skillet.

Why We Use Sourdough

Sourdough is a fermented food, making it impressively nutritious. Your sourdough starter breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

More Sourdough Recipes

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