Go Back
–+ servings
sourdough croissant bread dinner rolls

Sourdough Croissant Bread Rolls

These sourdough croissant bread rolls are flaky, buttery, and delicious! Made with active starter and frozen butter, these rolls taste like a croissant, without all the work!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Fermentation 8 hours
Total Time 9 hours 35 minutes
Course Side Dish
Cuisine American
Servings 12 rolls
Calories 150 kcal

Equipment

Ingredients
  

  • 350 grams water
  • 100 grams active sourdough starter
  • 500 grams bread flour
  • 15 grams salt 1.5 tsp
  • 113 grams frozen, unsalted butter 1 stick

Instructions
 

  • Mix together active sourdough starter and water in a large bowl. Add in the flour and salt and mix well. Cover the dough for 30 minutes.
    350 grams water, 100 grams active sourdough starter, 500 grams bread flour, 15 grams salt
  • Perform first set of stretch and folds and grate in half of the frozen butter as you work. To stretch and fold the dough, pull one side of the dough up and fold it back over itself. Repeat on each side until the dough forms a tight ball. Cover the dough and let rest 30 minutes.
    113 grams frozen, unsalted butter
  • Grate the second half of frozen butter into the dough and perform second set of stretch and folds. Cover the dough and let bulk ferment for 7-8 hours at 72 degrees F. Do not go higher in temp than 72 degrees so the butter does not soften too much.
  • Preheat the oven to 375 degrees F. Dump the ferment dough onto a lightly floured work surface. Divide the dough into 12 equal pieces.
  • Fold each roll into the shape of a ball, then roll the dough clockwise on the table to tighten the shape of the roll. Place each roll into a cupcake liner (I like to use these parchment paper ones for easy removal).
  • Bake for 35-40 minutes or until the tops of the rolls are golden brown. Remove from the oven and brush the tops of the rolls with melted butter.

Notes

  • If you only have salted butter, reduce the amount of salt by 1/2 teaspoon, or omit it altogether if your prefer a less salty taste.
  • Keep the room temperature at 72 degrees F to prevent the butter from melting.
  • To amp up the flavor, add in herbs like dried rosemary, sage, or oregano.
  • Signs bulk ferment is done: the dough is slightly domed on the top, pulls away easily from the side of the bowl, and may have a few bubbles on the top of the dough.
  • Store bread rolls in an airtight container like a ziploc bag for 3-5 days.

Nutrition

Calories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 487mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 7mgIron: 0.4mg
Keyword bread, sourdough,
Tried this recipe?Let us know how it was!