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I’m having a staring contest with the blank WordPress screen.

The blank WordPress screen is winning.

But really, what can I say about these rolls that their name doesn’t already say for them?






They’re like the best kind of marriage between tangy sourdough and a buttery crescent roll – because we all know the best part of eating a crescent roll is, in fact, unrolling it. These are so buttery and perfect as they are, straight from the oven, they don’t even need any extra butter for serving.

I know.


And just when you thought things couldn’t get better: these buttery little clouds freeze beautifully.

That’s right. Just wrap each roll in a layer of plastic wrap, store in a zip-top bag and freeze. When you need a bit of buttery comfort (and that would be “frequently” these days), just grab a roll straight from the freezer and microwave for 20-30 seconds on high, still in the plastic wrap.

Now that’s a freezer roll I can get behind.


Barely adapted from King Arthur Flour.

Sourdough starter recipe.

Buttery Sourdough Rolls

4.41 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 3 hours
Total Time 3 hours 45 minutes
Servings16 rolls


  • 1/2 cup sourdough starter
  • 3 cups flour
  • 2 1/4 teaspoons instant yeast 1 envelope
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 1 large egg lightly beaten
  • 5 tablespoons unsalted butter softened
  • 2/3 cup lukewarm water

For the topping:

  • 3 tablespoons melted butter divided
  • Heaping 1/4 teaspoon paprika


  • Place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix until a soft, smooth dough forms.
  • Place the dough in a lightly greased bowl, cover lightly with a clean tea towel, and allow to rise in a warm place until doubled, about 1 1/2 to 2 hours.
  • Gently deflate ("punch down") the dough and transfer it to a lightly floured surface. Roll the dough into a rectangle measuring about 12"x16".
  • Mix 2 tablespoons of the melted butter with the paprika; brush over the dough.
  • Starting with a long side, roll the dough, then use a sharp knife or dough blade to cut the newly-formed log into 1-inch pieces. Arrange the pieces, cut side up, into two lightly-greased 8- or 9-inch round cake pans. Lightly cover the pans and set aside to rise for 60 minutes, until puffy.
  • Towards the end of the rising time, preheat oven to 350 degrees. Bake for 22 to 25 minutes, until just barely golden.
  • Remove the pans from the oven; brush the tops of the rolls with the remaining melted butter, remove from pans and serve.


Calories: 155kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Let us know how it was!



    1. I have not, and with these I would be cautious to do so. This is a very soft, light dough, resulting in a very soft, light roll. I would be afraid that adding a heavier flour (ie: whole wheat) would counteract that. But that’s just me. If you try it, by all means let me know how it worked for you! ๐Ÿ™‚

  1. Oh. Em. Gee. I literally gasped out loud when I peeped these rolls. First of all, I love me some sourdough. But the butter and their little twirly shapes?!? Dang, girl. Roll a pan of these my way puh-leez.

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