Mix water, butter, and sugar together in a microwave-safe bowl. Heat for 30 seconds to one minute until the butter has melted.

Pour the liquid mixture into a mixing bowl and add the active sourdough starter. Stir thoroughly until the starter mixes with the liquid.

Add the flour and salt to the bowl. Mix with a spoon until a shaggy dough is formed.

Knead the dough on the counter for 5-8 minutes until all the dry flour is incorporated into the dough.

Move the dough to an oiled bowl, cover it, and let it rise for 8-10 hours (I usually let it rise overnight).

When the dough has doubled in size, flatten the dough on the counter until it forms a circle about a ¼ inch thick. You can use your hands and/or a rolling pin to flatten the dough.

Cut the dough into 12 equally sized triangles and roll them into crescent roll shapes. (See video for details). Make sure to flatten the tail of the dough into the rest of the dough so that it sticks.

Cover the rolls and let them proof on a parchment-lined baking sheet for 8-10 hours, or until doubled in size.

When the rolls are almost ready to bake, preheat your oven to 400°F (204°C) for at least 30 minutes.

Brush each roll with egg wash (optional) and bake them for 25-30 minutes.

When the rolls come out of the oven, brush the tops with melted butter and let them cool on a wire rack for at least 30 minutes before serving.