This is simple buttery, flaky naturally leavened sourdough crescent rolls made without any added yeast .
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Most of the Sourdough crescent rolls out there are made with both sourdough starter and commercial yeast. Yes, yeast is added to speedup the process while sourdough starter is added to bring the flavor.
This recipe only uses sourdough starter, so it requires more time than the other recipe. However , it is full of flavor
Even though croissant and crescent rolls looks similar, but they are different. Croissants have more of a puff pastry dough making them extra flaky and Crescent rolls have more of a homemade roll texture.
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History of Crescent Rolls ?
Crescent rolls are believed to have originated during the thirteenth century. They are the modified form of Austrian kipferl, a crescent-shaped morning pastry made with brioche-like dough, which is denser and less flaky than the present-day croissant. Croissant rolls are believed to have evolved by 1838 or 1839 with an Austrian artillery officer, August Zang, starting a Viennese Bakery in Paris.
This sourdough croissant is made with brioche type dough and butter which is added into the dough rather than incorporated as butter sheet like puff pastry.
Ingredients to make this Sourdough Crescent rolls
You need following ingredients .
Sourdough Starter : You need a strong sourdough starter, if you don’t have it hand you can make it use this recipe. I used white flour sourdough starter (15.24%)
Flour : Unbleached all-purpose flour is used for both dough and Tangzhong ( 100%).
Butter : Unsalted butter (27.1%)
Egg : Adds moisture to dough and act as binder ( 14.3%)
Sugar : Adds hint of sweetness (7.6%)
Salt : Brings out the flavor as well as control the rate of fermentation. (1.6%)
Milk : Used in Tangzhong (roux) ( 42.68 %)
Water : Need only less amount as Tangzhong, starter has water (3.6%).
See recipe card for quantities.
Instructions
First you need to make active starter.
Then make the dough with all ingredients except butter. Finally incorporate the butter into the dough.
Set aside for 5-6 hours until it doubles in volume
Once it is doubled make them into a 13-inch circle and divide it into 8 triangles. Brush with melted butter and shape them into crescent.
When it becomes puffy you can bake
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Prior to baking, egg washing is must.
Once baked, while it is warm brush with butter. This is optional step but gives shiny looks and little extra butter flavor.
Variations
Variations
I made plain sourdough crescent rolls, you can fill them with cheese to make it savory or fill them with fruit make it sweet.
You can add toppings like, sugar, sesame seeds, almonds etc.
You can shape this dough into any way you'd like, but a crescent shape is so pretty
Equipment
Having good kitchen scale, baking sheet and silicone brush to brush both butter and egg wash is essential for this crescent rolls.
Storage
This remains fresh for 2-3 days at room temperature.
You can freeze the dough then thaw and shape, bake when you are ready to use.
Top tip
These buttery, homemade crescent roll recipe can be doubled as much you want. Because they are never last long.
Also, this recipe doesn’t require any lamination of butter sheet into the dough which is not only time consuming and tedious work.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.We take turns hosting each month and choosing the theme/ingredient.
Sourdough crescent Rolls
Equipment
Ingredients
- Tangzhong
- 28 g bread flour
- 140 g whole milk
- The Crescent Dough
- All Tangzhong
- 300 g Unbleached all-purpose flour
- 50 g Starter
- 25 g Sugar
- 6 g Salt
- 12 g Water
- 1 large egg
- 100 g Unsalted butter
- Egg wash
- 1 egg
- 1 tablespoon water
Instructions
- The Tangzhong (Flour-Water Roux):
- In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
- If you have a thermometer, cook the roux/ Tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ Tangzhong until you start seeing “lines” forming in the roux/ Tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
- Let the roux/ Tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the Tangzhong after that.
- For Dough
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all
- The butter is incorporated, turn the mixer up one speed and knead the dough
- until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 5-6 hours. You can keep upto 8hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- Shape the crescent rolls
- After 6 hours of bulk . After the dough has risen, gently punch it down shape it into round ball. Roll the ball out into a circle that is about 12 inches wide, then cut each circle into 8 wedges using a pizza cutter.
- Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment lined baking sheet, cover, and let rise until doubled, 1-2 hours.
- While the dough is rising, preheat the oven to 375 F. Bake 18 – 120 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Ky says
How does the process of adding the butter change if you don't have a kitchen aide?
Swathi says
Nothing just add softend butter in this case.
Amy Liu Dong says
I always love to eat homemade bread and this one is so delicious. I can't wait to make this at home for my family.
The Sudden Cook says
Wow my girl would love a Nutella filling in her crescent rolls - thank you for sharing !
Patricia C Vener-Saavedra says
Well, this looks delicious, but I don't have a kitchen mixer. I will be mixing and kneading by hand as I do my sourdough challah. I wonder if there are adaptations I need to make for that.
Swathi says
You can knead for 15 minutes and gradually add butter it will be fine. make sure to get soft supple dough in the end.
Dennis says
When I saw your post I couldn't resist making your crescent rolls. It was my first time making them and the recipe was spot on. Everyone really enjoyed the rolls and I will definitely be making them again!
Stacy says
I'm always looking for a good use for my sourdough starter and your crescent rolls look divine! I'd love these as a dinner roll, of course, but they'd be great for breakfast as well.
Natalie says
Beatiful rolls Swathi. The texture is amazing. They look so buttery and soft. I bet my boys would love them for dinner. I'm going to save this recipe and bake them this weekend.
Marysa says
I usually find crescent rolls too sweet, and this sounds like a great recipe. I love rolls and this sounds like the best of both worlds.
Miranda Sherman says
Oh I am saving this! These look absolutely delicious!! What is the best way to store these so they last....IF we have leftovers! These will be a great edition for our Sunday dinners!
Swathi says
You can freeze them warp individually and thaw bake it in 350F oven for 10 minutes or until heat through. Watch here as it can get burned here.
Or just microwave in 30 minutes intervals.
Julie says
These came out perfect! I love how you made it so simple to follow and make these at home. My family loved them.
Dana says
I love crescent rolls but never thought about making them with sourdough. Fantastic idea and they look beautiful!
Tasheena says
I’ve never had sourdough croissants, these look really yummy.
Jenn @ EngineerMommy says
Wow these look so delicious. I bet my kids would absolutely love these rolls!
Rose Jane Carcedo says
Thank you so much for sharing the recipe! This is so perfect!
Rose Ann Sales says
That looks absolutely good! I'm sure my husband and my father would love this to partner with their coffee.
Richelle Milar says
Such a really amazing recipe! This is a perfect combination with a coffee. I really love this!
Monica Simpson says
Such an amazing combo. I'd love to try them!
Radha says
These look amazing and love this recipe! Our family would love these everyday!
susan | the wimpy vegetarian says
Thanks so much for hosting us this month! We all have so many lovely dinner rolls to try for the holidays, now. I love your crescent rolls - and that you used tangzhong! After last month's theme, I love using that method!
Karen @Karen's Kitchen Stories says
ooooh, You have tangzhong in there! I must try this recipes asap!!
Wendy Klik says
Always excited for a new sourdough recipe. I hope mine turn out as lovely as yours. Thanks so much for hosting this month.
Tara Pittman says
My family loves crescent rolls. These will be perfect for my Thanksgiving meal.
MELANIE EDJOURIAN says
I love the sound of these crescent rolls. It's good that you can add fillings to make them a bit different.
Kelly says
And a tangzhong too? These look amazing!!
Kelli A says
I really need to try and make sour dough starter so I can make these cresent rolls! They look amazing!
Amber Myers says
Oh yes, we'd love these! What a perfect side. I'll keep this in mind.
Sneha Datar says
Would love to have these with a cup of tea!
namita says
Swathy, you know how to play with sourdough and you come out with lovely recipes. Loved the crescent rolls. These look so delicious. A perfect accompaniment to a cup of hot soup.