Preheat oven to 400F and line a half sheet pan with parchment paper. Set aside.
Make the garlic butter by adding butter to a microwave safe small bowl, heating until melted. Then add your freshly diced garlic, garlic powder, basil, oregano, and sea salt. Stir to combine well with the butter. Set aside.
Using a one cup glass measuring cup, heat water in microwave until an instant read digital food thermometer reads about 115°F. Pour the water into the bowl of your stand mixer measure the temperature of the water again and make sure it is about 110F, add in your yeast and sugar. Gently mix to combine.
Wait a few minutes for the yeast to activate you will notice it is getting foamy and starting to fluff up a bit in the mixing bowl. If your yeast does not activate because the water was not hot enough or too hot, start over.
Once the yeast has activated and is foamy, add in your oil, sour cream and salt, and mix well with spoon.
Lastly, add in your flour. Stir until you get a shaggy dough then place the mixing bowl on the stand mixer and knead for about five minutes until it comes together to a smooth ball and passes the poke test. A.k.a. if you press your finger into it quickly, it should spring back where you pressed down.
Remove from mixing bowl and onto a clean countertop or flat surface and roll out into a large circle. It should be about 0.3 inches thick or less. About the same thickness as a naked iPhone 16. You’re welcome for that knowledge.
Spread the garlic butter evenly over the circle of dough.
Cut the dough like you would cut a pizza into triangles, I made 16 triangles (servings).
Roll each individual triangle up from the long end to the short end, and place on prepared baking sheet. Repeat process with all. Try to place the ‘tail’ end of the dough slightly under the crescent roll when placing on the pan, otherwise they tend to go rogue and have a mind of their own when baking.
Rise for 10-15 minutes in a warm area of your home (next to the oven works for me.)
Prepare the fake egg wash if desired by combining 2 teaspoons of milk and 1 teaspoon of oil in a small bowl, then brush over the tops of the crescent rolls with a pastry brush. I reused my garlic butter bowl FYI to get all those extra flavors. You could always just brush the tops of the hot baked rolls with extra garlic butter if you don’t want to do the fake egg wash!
Bake for 12-14 minutes, until golden and internal temperature registers at 190F minimum. Serve warm :)
