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.