Sourdough crescent rolls are soft, ever so slightly sweet with a nicely rounded sourdough flavor. They are the perfect accompaniment to your next dinner!
Put warm water and yeast in your mixer bowl and let sit for about 10 minutes to activate.
Add 3 cups of flour, sourdough starter, melted butter, salt, sugar and baking soda to the yeast mixture and mix until combined.
Work in the remaining flour a little bit at a time until you have a nice dough consistency. It should be ever so slightly tacky, not too wet and not too dry. The exact amount of flour will depend on the consistency of your sourdough starter and the humidity.
Knead by hand or using the dough hook in your mixer for about 7 minutes.
Put the 2 teaspoons of oil in the bottom of a large bowl. Put the dough in the bowl and roll it around to coat it in the oil. Cover and set in a warm place to rise until doubled in size, about an hour.
Grease two large baking sheets and set aside. Divide the dough into 2 pieces (3 for smaller rolls) and form each part into a ball. Let rest for about 10 minutes.
Place a ball of dough onto a lightly floured surface. Roll out in a circle shape, about ¼-inch thick. Cut into 8 wedges and brush with melted butter.
Roll each wedge from the fat edge to the point to create the crescent shape and place on a greased baking sheet with plenty of room to grow as they rise.
Once all of the crescents are formed, cover loosely with towels or plastic wrap and allow to rise until about doubled in size, about an hour.
Gently brush the rolls with melted butter and bake at 375°F for about 25 minutes, rotating the trays top to bottom and front to back about half way through.