Make the Dough

• Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no warmer than 110 degrees F. If the liquid is hotter than 120 degrees F, it can kill the sourdough starter, which will prevent the dough from rising.
• 113g (1/2 c) unsalted butter, 240g (1 c) milk
• Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter mixture while continuing to mix.
• This can also be done by hand.
• 200g (1 c) active sourdough starter, 1 egg, room temperature, 70g (1/3 c) sugar
• To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients, and then continue to mix on low for 1-2 minutes.
• 450g (3 3/4 c) 9g (1 1/2 tsp) salt
• The dough will look thick and sticky, like a cake batter. Cover with plastic wrap or what I like to use—a reusable shower cap—and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.

Knead

• After 30 minutes, remove the cover and knead the dough on medium speed with the dough hook attachment for 15 minutes.
• This can also be done by hand. Knead for the same amount of time, or until the dough passes the windowpane test.
• You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.
• Baking Tip: This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
• Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.

Bulk Fermentation

• Place the dough in a warm place in your kitchen and leave to double in size. In my 70-degree F kitchen, the first proof took an additional 3-4 hours. Note that the bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
• A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.

Shape

• Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface. Divide the dough equally in half, then roll each into a round dough ball.
• Cover with a clean tea towel and leave the dough to rest for 10 minutes; this allows the gluten to relax before rolling.
• On a floured surface, roll out one of the dough balls into a 15-inch circle. With a pastry brush, brush melted butter on top of the dough. Then with a pizza cutter or sharp knife, divide the dough into 16 even wedges.
• 26g (2 T) unsalted butter, melted & divided
• Tightly roll up each wedge, starting at the widest end, to form the crescent roll shape.
• Repeat these same steps with the second dough ball.
• Place the shaped crescent rolls onto a baking dish lined with parchment paper, cover them with a plastic cover or plastic wrap, and let the dough rest for its second rise. In my 70-degree kitchen, this took about 2 hours. You will know the final proof is complete when the rolls have grown and look puffy.

Not ready to bake?

• No worries! Cover the unbaked rolls with a plastic cover or plastic wrap and store it in the fridge overnight. Before you’re ready to bake, pull the rolls out of the fridge and allow the dough to rise. The second rise will take longer since the dough is cold from the fridge. In my 70-degree F kitchen, the second proof took about 4 hours at room temperature after being in the fridge overnight.

A Time-Saving Tip

• Preparing these rolls for the holidays? Save yourself some time by preparing these rolls and freezing them! There are two ways you could do this: flash-freeze the unbaked shaped rolls on a lined baking sheet. Once frozen solid, place the crescent rolls in a freezer-safe bag for up to 3 months. When ready to bake, place the rolls on a lined baking sheet to thaw and proof before baking as normal. The time will depend greatly on the temperature of your kitchen.
• Or, bake the crescent rolls, cool them to room temperature, and then freeze. When ready to eat, thaw at room temperature and warm slightly in the oven just before serving. They will taste as good as if you just baked them fresh!

Bake

• Preheat the oven to 375 degrees F and bake for 14-16 minutes or until the tops are golden brown. Completely cooked rolls will have an internal temperature of 190 degrees F.
• Remove the rolls from the oven and and let them rest for 10–15 minutes before topping with more melted butter. Serve warm and enjoy!

Notes

Baker’s Schedule

Same Day Bake

• 10 am: Make dough
• 10:30 am: Knead Dough
• 10:45 am: Continue Bulk Fermentation
• 2:45 pm: Shape
• 3 pm Second Rise
• 5 pm: Bake
• This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

Two-Day Bake

• 5 pm: Make dough
• 5:30 pm: Knead Dough
• 5:45 pm: Continue Bulk Fermentation
• 9:45 pm: Shape & Place in Fridge Overnight

Next Day

• 2 pm Second Rise
• 6 pm: Bake