These homemade potato flake sourdough crescent rolls are soft, buttery, and a perfectly delicious addition to any meal of the day. This recipe uses an active potato flake sourdough starter to naturally rise your dough and adds an even richer flavor and softer texture. These crescent rolls are perfect served on their own with a little extra butter, but they are also perfect for using in casseroles. Whether you’re making them for a special occasion, like Thanksgiving dinner, or just because, this step-by-step guide will ensure you get the best results every time.
If you are new here you might want to check out my potato flake starter recipe. It’s super simple and will have you baking fresh homemade sourdough bread in no time!
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Tools you will need:
- Stand mixer with dough hook attachment
- Measuring cups and spoons
- Kitchen scale (for accurate measuring)
- Parchment Paper
- Pizza cutter
- Pastry brush (for brushing with butter)
- Plastic wrap/beeswax wrap (for covering fermenting dough, I have also seen a lot of potato flake sourdough bakers use a plastic cover that can be used over and over)
- Baking sheet
- Rolling pin
Ingredients
All-purpose flour – While bread flour can be used in the recipe, you may need to adjust the liquid to get the correct consistency. All-purpose will produce a fluffier texture than bread flour.
Active potato flake sourdough starter – For this recipe you will need a active starter that was fed in the last 8-24 hours. This will ensure that the wild yeast are fed and happy, ready to help rise your dough.
Warm milk – Whole milk is recommended, but 2% should also work well in this recipe.
Granulated sugar- The sugar in this recipe is mainly extra food for your starter.
Salt – Salt is necessary in sourdough recipes because it strengthens gluten formation in sourdough, improving dough structure and texture.
Salted butter, softened – If you use unsalted butter, be sure to add about 1/4 teaspoon of additional salt into the dough. You must have softened butter for this recipe. Cold butter will not incorporate into the dough and will not yield the same results. If you forget to set out your butter a few hours ahead of time try filling a bowl with warm water and place another bowl on top of it. Cut the butter into smaller pieces and place it in the top bowl. The warm water will gently soften the butter quickly.
Instructions on How to Make Potato Flake Sourdough Crescent Rolls
Feed your starter:
Before getting ready to mix you dough, you will need to feed your starter. Do this by mixing warm water, instant potato flakes, and sugar and pouring into your starter. Allow your starter to feed for 8-24 hours prior to mixing your dough to ensure that you have an active sourdough starter.
Mix the Dough
In the bowl of a stand mixer, add all the ingredients except the butter. Using the dough hook attachment, mix on medium speed until the dough starts to pull away from the sides of the bowl.
Cover the bowl with plastic wrap or beeswax wrap and let the dough rest for 10 minutes. This resting period allows the flour to fully hydrate and makes kneading easier.
Incorporate the Butter
After the dough has rested, remove the wrap and knead in the softened butter by hand. This step requires a bit of effort, but it’s much easier than trying to mix it in with the stand mixer. Keep kneading until the butter is fully absorbed into the dough.
Once the butter is incorporated, cover the bowl again and let the dough rise in a warm spot until it doubles in size—this typically takes 8 to 10 hours.
Chill the Dough (Optional but Recommended)
For easier handling, transfer the risen dough to the refrigerator for about 2 hours before shaping. This step is optional, but it makes the dough less sticky and easier to roll out.
Shape the Crescent Rolls
On a lightly floured work surface, turn out the chilled dough.
Gently press the dough to release air bubbles and shape it into a rough circle.
Using a rolling pin, roll the dough into a large circle, about 5 millimeters thick.
Using a pizza cutter or sharp knife, slice the dough into 16 equal triangles.
To shape each crescent roll, roll the dough from the wider end towards the narrow tip.
Place each roll seam-side down on a lined baking sheet.
Final Rise and Bake
Cover the shaped rolls loosely and let them rise for another 8 hours or until doubled in size.
After the second rise, preheat your oven to 375°F (190°C). Place the baking sheet on the middle rack and bake for 12-15 minutes, or until golden brown.
For an extra buttery finish, brush the warm rolls with a little softened butter before serving.
Serving Suggestions
These potato flake sourdough crescent rolls are best enjoyed warm, but they’re also great for meal prep. Here are a few delicious ways to serve them:
- With dinner – Perfect alongside soups, stews, or roasted meats.
- As a sandwich – Slice them open and add turkey, ham, or cheese for a mini sandwich.
- Sweet option – Spread with honey or jam for a delightful breakfast treat.
- Casseroles – Use as the base and top layer of casserole dishes, like a breakfast casserole.
Storage and Make-Ahead Tips
- Room Temperature: Store baked rolls in an airtight container for up to 3 days.
- Freezer: Freeze baked rolls in a zip-top bag for up to 3 months. To reheat, wrap in foil and warm in a 300°F oven for 10 minutes.
- Overnight Option: You can shape the crescent roll dough ahead of time, like the night before, and allow them to rise over night. Wake up and bake them fresh the next morning!
Crescent Rolls vs. Croissants
Many people confuse crescent rolls with croissants, but they are actually quite different. Crescent rolls are made from a simple, enriched dough that includes flour, milk, butter, sugar, and yeast or in this case, potato flake sourdough starter. They have a soft, fluffy texture with a slightly chewy bite.
Croissants, on the other hand, require a labor-intensive lamination process where layers of butter are folded into the dough multiple times to create a flaky, airy texture. While both have a similar crescent shape, crescent rolls are much easier to make at home and are perfect for everyday baking! There are so many ways that you can use crescent roll dough. Check out a few of my favorite ways below.
Creative Ways to Use Crescent Roll Dough
Potato flake sourdough crescent roll dough is incredibly versatile, making it a great base for a variety of sweet and savory treats. Whether you’re looking for an easy breakfast, a quick appetizer, or a delicious dessert, here are some creative ways to use your homemade dough:
Breakfast Casserole
Use this dough to make a delicious breakfast casserole! Layer the crescent roll dough in a greased baking dish, then top with cooked sausage or bacon, scrambled eggs, and shredded cheese!
Crescent Roll Cinnamon Twists
For a sweet breakfast or snack, roll out the dough, brush it with melted butter, and sprinkle with cinnamon sugar. Cut into strips, twist them, and bake until golden brown. Drizzle with icing for an extra touch of sweetness.
Sourdough Pigs in a Blanket
Wrap small pieces of dough around mini sausages or hot dogs to create a homemade version of pigs in a blanket. Bake until golden and serve with mustard or cheese dip for a crowd-pleasing appetizer. If you like these, you should check out my sausage and cheese kolache recipe!
Crescent Roll Pizza
Flatten the dough into a rectangle and spread with pizza sauce, cheese, and toppings of your choice. Roll it up, slice into pinwheels, and bake for an easy and delicious pizza-inspired appetizer. While you could make potato flake sourdough pizza crust, it’s fun to create something a little different every now and then!
Sweet Crescent Pastries
For a dessert option, fill each dough triangle with jam, Nutella, or sweetened cream cheese before rolling. After baking, dust with powdered sugar or drizzle with glaze for a bakery-style treat.
Sourdough Crescent Breakfast Sandwiches
Bake the crescent rolls, then slice them open and fill with scrambled eggs, cheese, and bacon or sausage for a homemade breakfast sandwich.
Crescent Roll Tart Crust
Press the dough into a tart or pie pan and use it as a base for a quiche or savory tart. This shortcut makes an easy, buttery crust for a variety of fillings.
Homemade Crescent Danish
Flatten and shape the dough into rounds, then add a dollop of sweetened cream cheese and fruit preserves in the center before baking. These make a fantastic breakfast pastry or dessert.
Garlic Butter Crescent Knots
Roll out the dough, cut it into strips, and tie each strip into a knot. Brush with garlic butter before baking for soft, flavorful dinner rolls.
Crescent Roll Breakfast Ring
Arrange crescent dough triangles in a circle on a baking sheet, layer with scrambled eggs, cooked bacon or sausage, and cheese, then fold the dough over the filling and bake.
Crescent Roll Taco Ring
Arrange crescent dough triangles in a circle on a baking sheet, layer with seasoned ground beef and shredded cheese as the filling, then bake and serve with salsa, sour cream, and your favorite toppings!
By experimenting with different fillings and shapes, you can turn this simple dough into a variety of delicious creations. Whether you’re in the mood for something sweet or savory, homemade potato flake sourdough crescent roll dough is the perfect base for endless possibilities!
How Do I Know When Crescent Rolls Are Fully Baked?
To determine if your crescent rolls are fully baked, start by checking their color; they should be a rich, golden brown all over. The surface should feel firm and slightly springy to the touch.
For a precise assessment, use an instant-read thermometer to check that the internal temperature reaches about 190°F (88°C). Follow the recommended baking time, but begin checking a few minutes early, as ovens can vary. Ensure even browning on the bottoms as well; they should be golden brown but not burnt. If the tops brown too quickly, cover them loosely with aluminum foil to finish baking without burning.
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Making potato flake sourdough crescent rolls is a rewarding process that yields deliciously soft, buttery results. Whether you’re serving them at a holiday gathering or enjoying them as an everyday treat, these rolls will quickly become a household favorite.
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Homemade Potato Flake Sourdough Crescent Rolls
Equipment
- Stand mixer with dough hook attachment
- measuring cups and spoons
- Kitchen scale (for accurate measuring)
- Parchment Paper
- Pizza Cutter
- Pastry brush (for brushing with butter)
- Plastic wrap/beeswax wrap (for covering fermenting dough)
- Baking Sheet
- Rolling Pin
Ingredients
- 440 grams all purpose flour about 3 cups
- 180 grams active potato flake sourdough starter ¾ cup
- 157 grams warm milk ⅔ cup
- 12 grams granulated sugar 1 tablespoon
- 8 grams salt 1 teaspoon
- 4 Tablespoons salted butter softened
Instructions
- Before getting ready to mix you dough, you will need to feed your starter. Do this by mixing warm water, instant potato flakes, and sugar and pouring into your starter. Allow your starter to feed for 8-24 hours prior to mixing your dough to ensure that you have an active sourdough starter.
- In the bowl of a stand mixer, add all the ingredients except the butter. Using the dough hook attachment, mix on medium speed until the dough starts to pull away from the sides of the bowl.
- Cover the bowl with plastic wrap or beeswax wrap and let the dough rest for 10 minutes. This resting period allows the flour to fully hydrate and makes kneading easier.
- After the dough has rested, remove the wrap and knead in the softened butter by hand. This step requires a bit of effort, but it’s much easier than trying to mix it in with the stand mixer. Keep kneading until the butter is fully absorbed into the dough.
- Once the butter is incorporated, cover the bowl again and let the dough rise in a warm spot until it doubles in size—this typically takes 8 to 10 hours.
- For easier handling, transfer the risen dough to the refrigerator for about 2 hours before shaping. This step is optional, but it makes the dough less sticky and easier to roll out.
- On a lightly floured work surface, turn out the chilled dough.
- Gently press the dough to release air bubbles and shape it into a rough circle.
- Using a rolling pin, roll the dough into a large circle, about 5 millimeters thick.
- Using a pizza cutter or sharp knife, slice the dough into 16 equal triangles.
- To shape each crescent roll, roll the dough from the wider end towards the narrow tip.
- Place each roll seam-side down on a lined baking sheet.
- Cover the shaped rolls loosely with plastic wrap and let them rise for another 8 hours or until doubled in size.
- Once the rolls have risen, preheat your oven to 375°F (190°C). Place the baking sheet on the middle rack and bake for 12 minutes, or until golden brown.
- For an extra buttery finish, brush the warm rolls with a little softened butter before serving.
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