Step 1: Prepare Your Starter
Feed your sourdough starter 4 to 6 hours before mixing dough to ensure it’s bubbly and active. A well-fed starter provides strong natural leavening. Learn more about starter care at How to Make Sourdough Starter.

Step 2: Combine Liquids
In a microwave-safe bowl, gently heat 53 grams (1/4 cup) water with 57 grams (1/4 cup) butter and 48 grams (1/4 cup) sugar until the butter just melts (about 30 seconds to 1 minute).

Step 3: Mix Dough
Transfer this liquid mixture to a large mixing bowl. Stir in 200 grams (1 cup) active sourdough starter until incorporated. Add 400 grams (2 1/2 cups) bread flour and 7 grams (1 1/4 teaspoons) salt. Stir with a spoon until a rough dough forms.

Step 4: Knead the Dough
Knead the dough on a lightly floured surface for 5 to 8 minutes until smooth and stretchy. The dough will be slightly drier than typical bread dough. For a silkier texture, add up to 20 grams (about 1 1/2 tablespoons) extra water. Use the windowpane test to check gluten development (gently stretch a small piece until thin without tearing).

Step 5: Bulk Fermentation
Place the dough in an oiled bowl, cover, and let it rise at room temperature for 8 to 10 hours or overnight, until doubled in size. Warmer environments shorten this time, cooler ones extend it.

Step 6: Shaping the Rolls
After bulk fermentation, flatten the dough into a 1/4-inch thick circle with hands or a rolling pin. Cut into 12 equal triangular wedges.

Step 7: Roll into Crescents
Roll each wedge from the wide end to the tip, forming crescents. Flatten the tail of each roll to seal it properly and prevent unrolling during baking. Place on parchment-lined baking sheets.

Step 8: Proofing
Cover and proof the shaped rolls for another 8 to 10 hours until puffed and doubled. For flexibility, refrigerate after the first rise and proof later, bringing them back to room temperature before baking.

Step 9: Baking
Preheat the oven to 400°F (204°C) at least 30 minutes before baking. Optionally, brush rolls with a beaten egg for a shiny golden crust. Bake for 25 to 30 minutes until golden brown.

Step 10: Finishing Touches
Remove from oven, brush with melted butter, and cool on a wire rack for at least 30 minutes before serving to develop optimal texture and flavor.