Cut the cold butter into small ¼-inch cubes and place them in the freezer for 5 to 10 minutes to ensure they remain ice-cold.

Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until thoroughly combined.

Add the frozen butter cubes to the dry flour mixture.

Using a pastry cutter or your fingertips, quickly work the butter into the flour until the pieces are pea-sized, with some larger, flaky bits scattered throughout.

Pour in the active sourdough starter. Stir with a fork or wooden spoon until a shaggy, soft dough starts to form. Note: If the dough feels overly wet or sticky, depending on your starter's consistency, add an additional tablespoon of flour at a time until it becomes manageable.

Turn the dough out onto a lightly floured surface and gently knead for 30 to 60 seconds, just long enough for it to become cohesive. Do not overwork it. Keep the butter cold to help create flaky layers.

Divide the dough into 4 equal portions.

Roll each portion into a circle approximately 9 inches in diameter and about ⅛ inch thick.

Using a pizza cutter or sharp knife, cut each circle into 6 equal wedges, like a pizza, yielding 24 wedges total.

Starting at the wide outer edge of each wedge, roll tightly toward the pointed tip. Place each roll seam-side down on the prepared baking sheets and gently curve the ends inward to form a crescent shape.

Brush the tops of each roll with melted butter.

Bake at 400°F for 12 to 15 minutes, or until lightly golden brown on top and cooked through the center.

Brush the warm tops with melted butter, if desired. Let the rolls cool on a wire rack for a few minutes before serving.