Sourdough Crescent Rolls (Better Than Canned!)
My sourdough crescent rolls are simple to make and so much better than the pre-made canned versions! I developed this recipe to replace store-bought brands, like Pillsbury, in our home. They’re made with wholesome ingredients, so you don’t have to worry about additives. I hope my recipe helps you make crescent rolls at home instead of buying them! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Crescent Rolls Recipe
I wanted to develop a recipe that could replace store-bought, canned crescent rolls but achieve the same buttery flavor. So I got to work and started creating this recipe!
I grew up enjoying crescent rolls. My mom made them for many different occasions, which is why I wanted to continue making them in my own home.
I hope this simple, from-scratch recipe helps you replace the store-bought versions. They not only taste better but are so much better for you!
What’s the Difference Between Croissants and Crescent Rolls?
A croissant goes through a lamination process where layers of butter and dough are created. This creates a flaky roll with many layers.
Crescent rolls, on the other hand, are made with a similar dough but don’t go through the lamination process. They’re soft like bread instead of flaky.
Why We Love This Sourdough Crescent Roll Recipe and So Will You!
- Better Than Store-Bought: These rolls are so much better tasting and better for you than store-bought crescent rolls!
- Wholesome Ingredients: Each ingredient is wholesome; no dough conditioners or additives here!
- Simple Steps: The steps are simple to follow with troubleshooting tips to help along the way.
- Perfect for Many Occasions: Serve them for the holidays, breakfast, or even snacks!
- Soft and Buttery: They’re so soft and have the perfect buttery flavor.
My Tips for Making Homemade Crescent Rolls
- Make sure your sourdough starter is fed so that it’s active and bubbly. You want it ready to ferment the other ingredients so you have soft rolls!
- Use a box grater to easily incorporate the butter into the flour mixture.
- Don’t skip or shorten the kneading time, bulk ferment, or proofing time. These are crucial for soft rolls.
- Place the end of the crescent rolls under the dough on the sheet pan so they don’t pop up when baking.
How to Prepare Your Sourdough Starter for This Recipe
I’m starting to add this section to my sourdough recipes to help anyone who’s having trouble baking with their starter. Most of the time it’s not you; it’s the starter’s strength.
Follow my simple instructions to get your starter ready to make this recipe or read my starter troubleshooting post.
BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.
Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- fed sourdough starter: make sure it’s active and bubbly before using it for this recipe
- milk: I like to use whole milk but you can use any
- sea salt: I like sea salt but you can use any
- all-purpose flour: I use organic, unbleached but you can use any kind of all-purpose
- cold butter: you’ll want to use salted stick butter
- raw honey: you can also use pure maple syrup if you’d like
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Sourdough Crescent Rolls
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Feed Your Starter
BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Dough
Add flour and salt to a large mixing bowl and stir to combine.
Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized pieces form. Stir to evenly distribute butter.
Add milk, honey, and sourdough starter. Stir to combine to form a shaggy dough. Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter’s hydration. If it’s not coming together, add in 1-2 Tbsp of water. If it’s too wet add 1-2 Tbsp four).
Turn the dough out on the counter and knead for 2 minutes (or use an electric mixer with a dough hook on the lowest setting).
Bulk Ferment
Place dough back into bowl and cover it with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to bulk ferment for 10-12 hours until doubled in size.
(Since it’s a small amount of enriched dough, it won’t bubble up and fill the entire bowl like regular bread dough does, it’ll just expand a little. Please see notes below!)
Shape Crescent Rolls
Line a large sheet pan with parchment paper and turn dough out onto a lightly floured countertop.
Roll dough out into a large rectangle about 1/4 inch thick (approximately a 15 x 11 rectangle).
Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.
Then slice both sections in half vertically to make 4 rectangles.
Finally, slice each rectangle in half diagonally so you have 8 triangles.
Begin shaping by rolling each triangle up starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking.
Place the shaped croissants on a parchment-lined sheet pan, 2 inches apart, with tails tucked under the croissants.
Proof
OPTIONAL: If you’re making these ahead or would like to wait to bake, cover sheet pan loosely with a towel or plastic wrap and place in the fridge for up to 24 hours. Add 2 hours to the proofing time if you do this since the dough will be cold.
To continue right away or after the optional cold storage, let the crescent rolls sit on the counter at room temperature for 2-4 hours until puffy.
Bake the Crescent Rolls
Preheat oven to 400 degrees Fahrenheit. Once preheated bake for 15-18 minutes or until they’re golden brown and baked all the way through.
Remove from oven and enjoy while they’re warm!
Video Tutorial
Variations You Can Try
Here are a few ideas you can try to make these crescent rolls even more fun:
- Put a few chocolate chips in the dough before rolling it up so you have a chocolate center.
- Drizzle honey butter over your crescent rolls for added flavor.
- Use whole-wheat flour for a heartier flavor.
- Add ham and cheese to the center of the crescent rolls for a simple lunch or appetizer.
Our Favorite Ways to Serve Sourdough Crescent Rolls
You can serve crescent rolls in many different ways! Here are a few of my husband and I’s favorite ways to enjoy them:
- As a side with an Italian salad and baked chicken
- On our holiday menu as a side
- Sliced open and stuffed with meat and cheese for a sandwich
- Warmed and buttered, as a snack
- With a cup of tea or hot chocolate for breakfast
Storage Instructions
They’re best when enjoyed right away while they’re still warm. But they will last if stored in a glass, airtight container for about 4 days at room temperature. They’ll just get a little drier as time goes on.
Freezing and Thawing Instructions
To freeze crescent rolls, make sure they’re completely cooled off after baking and then place them in a glass freezer-safe container. A plastic baggie will work too, but I personally don’t like the taste it gives bread. They’ll last 3 months in the freezer.
To thaw crescent rolls, place on the counter overnight or for a few hours until thawed. You can also do this in the fridge if desired.
Best Way to Reheat Crescent Rolls
The best way to warm crescent rolls is in a toaster oven on the lowest setting until warm or in the oven at 350 degrees Fahrenheit until warm. Both work wonderfully!
Frequently Asked Questions
The way I always tell is if it looks puffy, about 3-4 hours. That’s when it’s ready to go into the oven.
You’ll want to use fed starter that’s active and bubbly for this recipe.
Yes, you can! Freeze unbaked, shaped crescent roll dough before proofing for 1-2 months.
Yes, you can! Freeze baked crescent rolls for 3 months.
Your kitchen temperature may be a little cooler, which means it takes longer for your dough to rise and proof. See my troubleshooting tips in the notes section of the recipe card for more help!
That’s a simple fix. Just place the little end under your crescent roll on the pan. This will keep it from popping up while it bakes.
More Sourdough Side Dishes to Try
If you’re looking for more easy sourdough side dish recipes, try a few of these:
- Sourdough Parker House Rolls
- Sourdough Honey Butter Dinner Rolls
- Sourdough Crescent Rolls (better than Pillsbury)
- Honey Sourdough Cornbread (better than store-bought mix!)
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
- Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
- Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Crescent Rolls (Better Than Canned!)
Ingredients
- 1/2 cup fed sourdough starter
- 1/2 cup milk
- 1 tsp salt
- 1 3/4 cups all-purpose flour
- 6 Tbsp cold butter (salted)
- 2 Tbsp raw honey
Instructions
Feed Your Starter
- BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Dough
- Add flour and salt to a large mixing bowl and stir to combine.
- Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized pieces form. Stir to evenly distribute butter.
- Add milk, honey, and sourdough starter. Stir to combine to form a shaggy dough. Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter's hydration. If it's not coming together, add in 1-2 Tbsp of water. If it's too wet add 1-2 Tbsp four).
- Turn the dough out on the counter and knead for 2 minutes (or use an electric mixer with a dough hook on the lowest setting).
Bulk Ferment
- Place dough back into bowl and cover it with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to bulk ferment for 12 hours or until doubled in size. (Since it’s a small amount of enriched dough, it won’t bubble up and fill the entire bowl like regular bread dough does, it'll just expand a little. Please see notes below!)
Shape Crescent Rolls
- Line a large sheet pan with parchment paper and turn dough out onto a lightly floured countertop.
- Roll dough out into a large rectangle about 1/4 inch thick (approximately a 15 x 11 rectangle).
- Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.
- Then slice both sections in half vertically to make 4 rectangles.
- Finally, slice each rectangle in half diagonally so you have 8 triangles.
- Begin shaping by rolling each triangle up starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking.
- Place the shaped croissants on a parchment-lined sheet pan, 2 inches apart, with tails tucked under the croissants.
Proof
- OPTIONAL: If you’re making these ahead or would like to wait to bake, cover sheet pan loosely with a towel or plastic wrap and place in the fridge for up to 24 hours. Add 2 hours to the proofing time if you do this since the dough will be cold.
- To continue right away or after the optional cold storage, let the crescent rolls sit on the counter at room temperature for 2-4 hours until puffy.
Bake
- Preheat oven to 400 degrees Fahrenheit. Once preheated bake for 15-18 minutes or until they're golden brown and baked all the way through.
- Remove from oven and enjoy while they're warm!
Video
Notes
Troubleshooting Help for Bulk Fermenting & Rising…
- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Hello,
I just tried making this recipe but I had to add a good bit more flour to get the dough to come together, I checked and rechecked my measurements which all seemed right so I was wondering if the recipe measurements were correct?
Hi Sherry, the recipe measurements are correct. Your dough could be extra wet due to a more hydrated sourdough starter. This is the most common issue if you have to add a lot more flour to a sourdough recipe. My starter, that I used to develop this recipe, is at a 50% hydration meaning I feed it a 2:1 ratio of flour to water (example: 1 cup flour + 1/2 cup water). Depending on how you feed your starter the results will vary. Next time just thicken your starter up a little before making this recipe. Hope this helps!
Yes my starter is at 100% so that would make sense, sorry I hadn’t thought about that but after just adding more flour they turned out amazing, my husband could’t stop eating them. Thanks so much! 😊
No worries at all, it’s such a common issue. I’m so happy to hear that! Thank you for sharing!
Does this recipe work as a substitute for any recipe that calls for Pillsbury crescent rolls? I’m new to sourdough baking and am happy to have come across this recipe on your site. Thanks!
Great question! Yes, you can substitute this recipe for any that calls for Pillsbury crescent rolls.