Sourdough Croissant Bread Rolls

Author: Emily

Published: 5 April 2026

Updated: 5 April 2026

why make this recipe

I fell for these Sourdough Croissant Bread Rolls the first time I pulled them from the oven. The outside turns golden and flaky. The inside stays tender and a little bready. They feel like a cozy treat. They also keep well and travel easily. If you like soft, simple sourdough baking, try them like I do with my easy soft sourdough dinner rolls for a full spread.

how to make Sourdough Croissant Bread Rolls

Ingredients:
350 grams water, 100 grams active sourdough starter, 500 grams bread flour, 15 grams salt (about 1.5 tsp), 113 grams frozen, unsalted butter (1 stick)

Sourdough Croissant Bread Rolls

Directions:

In a large bowl, mix together the active sourdough starter and water.
Add the flour and salt, then mix well. Cover your dough and let it rest for 30 minutes.
Time for a stretch! Do your first set of stretch and folds, grating in half of the frozen butter as you work.
Pull one side of the dough up and fold it over itself. Repeat on all sides until you form a tight ball. Cover and let it rest for another 30 minutes.
Grate in the second half of the frozen butter and repeat your stretch and fold routine!
Cover the dough and let it bulk ferment for 7-8 hours at 72°F. Keep it cool so that butter stays firm!
When you’re ready, preheat your oven to 375°F. Dump that lovely fermented dough onto a lightly floured surface.
Divide the dough into 12 equal pieces and shape each one into a ball, rolling each clockwise to tighten it up.
Place each roll into a cupcake liner (I love parchment paper ones for easy serving!).
Bake for 35-40 minutes or until the tops are golden brown. Brush the tops with melted butter right when they come out!

These rolls pair beautifully with sweeter sourdough bakes too, like the bright blueberry lemon cream cheese sourdough bread when you want a brunch spread.

how to serve Sourdough Croissant Bread Rolls

Serve them warm. Brush with extra melted butter if you like. Offer soft butter, jam, or honey on the side. They go well with soup or a breakfast board. I like to tear one open and fill it with scrambled eggs.

how to store Sourdough Croissant Bread Rolls

Let the rolls cool completely. Store in an airtight container at room temperature for up to 2 days. Freeze for longer storage. Wrap individually and place in a freezer bag for up to one month. Reheat in a low oven until warm and crisp.

tips to make Sourdough Croissant Bread Rolls

Keep the butter frozen until you grate it. That helps create short, flaky layers. Work in cool air. If your kitchen is warm, shorten the bulk ferment. Weigh and divide the dough for even baking. Use cupcake liners for clean servings and easier transport. If you like citrus or fruit with your bread, try a loaf like the cranberry orange sourdough bread on the side.

variation (if any)

Add grated cheddar or garlic to make savory rolls. Sprinkle a little coarse sea salt on top before baking. For a sweeter roll, brush with an egg wash and dust with granulated sugar before baking.

FAQs

Q: Do I need an active starter?
A: Yes. Use a starter that bubbles and doubles after a feeding. It gives the dough lift and depth of flavor.

Q: Why grate frozen butter instead of cubing it?
A: Grated frozen butter disperses more evenly. It helps create flaky pockets without collapsing the butter into the dough.

Q: Can I speed up the bulk ferment?
A: You can. Raise the temperature a few degrees to speed it. Watch the dough, not the clock. Stop when it shows gentle rise and bubbles.

Q: Can I bake these in a regular muffin tin instead of liners?
A: Yes. Grease the tin well and leave space between the rolls so they brown evenly.

Sourdough Croissant Bread Rolls

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