Sourdough garlic rolls

Total Time: 6–12 hours (including rising)
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Resting Time: 5–10 hours (bulk ferment + second rise)
Difficulty: Medium
Yield: 12 rolls

Description

These homemade Sourdough Garlic Rolls are rich in flavor, fluffy in texture, and infused with fresh garlic butter and herbs. Made with active sourdough starter, these rolls are perfect as a side for pasta dishes, soups, or even your holiday table. Because they rely on natural fermentation, they’re easier to digest than regular yeasted bread and have that classic sourdough tang.

 Ingredients

For the Dough:

• 500g (4 cups) bread flour (or all-purpose flour)

• 150g (1 ¼ cups) active sourdough starter (100% hydration)

• 280ml (1 ¼ cups) warm water

• 10g (2 tsp) sea salt

• 30g (2 tbsp) olive oil or softened butter

• 1 tbsp honey or sugar (optional, for a slightly sweet touch)

For the Garlic Butter:

• 5 cloves garlic, minced or grated

• 60g (1/4 cup) unsalted butter

• 2 tbsp chopped fresh parsley (or 1 tbsp dried)

• 1/2 tsp salt (adjust to taste)

• Optional: 1/2 tsp crushed red pepper flakes or black pepper

Topping (Optional):

• Extra garlic butter

• Grated Parmesan

• Chopped herbs for garnish

 Instructions

Step 1: Mix the Dough (Morning or Night Before)

1. In a large mixing bowl, combine the active sourdough starter, water, and honey (if using). Mix until dissolved.

2. Add the flour and salt, and mix with a dough whisk, spatula, or your hands until it forms a shaggy dough.

3. Add the olive oil or butter and knead for 3–5 minutes until smooth and elastic. You can also perform stretch and folds every 30 minutes during the first 2 hours for improved structure.

4. Cover with a damp towel or plastic wrap and let it rest for 4–6 hours at room temperature, depending on the temperature of your kitchen (longer in cool climates).

Bulk fermentation tip: If you want to bake the next day, refrigerate the dough overnight after 4 hours at room temp.

Step 2: Shape the Rolls

1. Once the dough has doubled in size and feels airy, turn it onto a lightly floured surface.

2. Divide into 12 equal portions (around 70–80g each).

3. Shape each piece into a ball by tucking the edges underneath and gently rolling with your palm.

4. Arrange the dough balls in a greased 9×13-inch baking dish or round cast iron skillet, leaving a little space between each for rising.

Step 3: Second Rise

1. Cover the rolls and let them rise at room temperature for 2–4 hours, or until puffy and touching.

2. Preheat your oven to 375°F (190°C) during the last 30 minutes of the rise.

Step 4: Make Garlic Butter

While the rolls rise, melt the butter in a saucepan over low heat. Add minced garlic, salt, parsley, and optional pepper flakes. Cook for 2–3 minutes until fragrant, then remove from heat. Set aside.

Step 5: Bake the Rolls

1. Brush half of the garlic butter over the tops of the risen rolls.

2. Bake in the preheated oven for 25–30 minutes, or until golden brown and the tops sound hollow when tapped.

3. Remove from oven and immediately brush with the remaining garlic butter.

4. Sprinkle with Parmesan or extra parsley, if desired.

Tips for Success

• Use an active starter: Your sourdough starter should be bubbly and at peak activity for the best rise and flavor.

• Hydration matters: If your dough feels dry, add a tablespoon of water. Flour absorbs differently based on climate.

• Cold fermentation = flavor: Letting the dough rest in the fridge overnight will enhance the sourdough tang.

• Want a cheesy version? Add shredded mozzarella or cheddar inside each roll before shaping.

• Make ahead: These rolls freeze well! Cool completely, freeze in a sealed bag, and reheat before serving.

 Storage

• Room Temperature: Store in an airtight container for 2–3 days.

• Refrigerator: Keeps well for up to a week, but reheat to restore texture.

• Freezer: Freeze rolls individually or in batches. Thaw and warm before serving.

 Nutrition Information (per roll – approx.)

Note: Nutrition values are estimates and may vary based on ingredients used.