This is simple buttery, flaky naturally leavened sourdough crescent rolls made without any added yeast .
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.
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.
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
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.
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
Having good kitchen scale, baking sheet and silicone brush to brush both butter and egg wash is essential for this crescent rolls.
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.
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
- 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
- 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.
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.