1. Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 375 F (190 C). Lightly grease a 9-inch round baking dish or an 8×8 inch square baking pan with butter or cooking spray. This will prevent the rolls from sticking and help them brown beautifully.

2. Unroll the Crescent Dough: Carefully open the can of refrigerated sourdough crescent rolls. Unroll the dough onto a clean cutting board or a piece of parchment paper. You’ll see the pre-cut perforations that divide the dough into triangles.

3. Separate and Roll the Dough: Separate the crescent dough along the perforations into individual triangles. Starting from the wide end of each triangle, gently roll it up towards the pointed tip. Don’t worry about making them perfectly tight; a loose roll is fine.

4. Arrange Rolls in the Pan: Arrange the rolled crescent rolls in a single layer in your prepared baking dish. They can be placed close together, as they will expand and puff up as they bake, creating that lovely pull-apart effect.

5. Prepare the Flavorful Butter Topping: In a small microwave-safe bowl, melt the unsalted butter. If you’re making savory rolls, stir in the garlic powder and dried parsley until well combined.

6. Brush and Bake: Generously brush the melted butter mixture over the tops of the arranged rolls. If desired, sprinkle a pinch of flaky sea salt over the top for an extra touch of flavor and texture.

7. Bake Until Golden: Place the baking dish in your preheated oven and bake for 12-15 minutes, or until the rolls are puffed up, golden brown on top, and cooked through. The exact time may vary slightly depending on your oven.

8. Serve Warm and Enjoy: Once baked, remove the rolls from the oven. Let them cool for just a minute or two in the pan before serving them warm. They are best enjoyed fresh out of the oven, perfect for pulling apart and sharing.