Buttery Sourdough Garlic Bread Rolls

by Kaitlynn Fenley

This one is for all the garlic bread lovers out there. These buttery sourdough garlic bread rolls are soft, they melt in your mouth, and are full of delicious garlicky flavor. These are my favorite bread rolls for dinner parties and festive gatherings.

Ingredients for Buttery Sourdough Garlic Bread Rolls

  • Sourdough Starter: We have a few sourdough starter recipes on our blog, but my favorite type of sourdough starter to use for these rolls is our Sprouted Rye Sourdough Starter.  If you’d like to try another type of starter or a quick 2-day starter option, check out our Easy Sourdough Starter Recipe with Sourdough Starter Feeding Instructions. I know a lot of people can struggle with sourdough starters in the beginning, so if you’re new to the practice and have questions visit this blog: The Most Common Sourdough Starter Problems and How to Fix Them.
  • Flour: Bread flour or all-purpose flour work best for this recipe
  • Plant-based milk: I use plant-based milk instead of water for this recipe for a creamier melt in your mouth texture.
  • Salt, Maple Syrup, and Butter: This bread recipe obviously calls for salt, but to enhance the flavor I also use maple syrup and vegan butter.
  • Minced Garlic: I highly suggest freshly minced garlic for this recipe! I also added in parsley but that’s optional.

The Best Garlic Bread Rolls for Dinner Parties

What’s a dinner party without delicious, soft, festive bread rolls?! I love to make these bread rolls for Thanksgiving, Friends-giving parties, and Christmas Eve dinner. Since they’re so flavorful and a fun shape, they’re more festive than regular dinner rolls.

 A Fun And Easy Bread Shaping Method, Knots!

I love making bread rolls, they’re essentially just mini loaves. However, I like to change things up with different shaping methods. One of the easiest, yet beautiful, ways to shape rolls is to make knots. Yes, this shaping method is basically just tying the dough in a knot! I simply roll out the dough into a long log shape, then I just tie it in a knot. Viola! It’s that easy.

How to Make these Buttery Sourdough Garlic Bread Rolls Perfectly

If you want to make these bread rolls perfectly, simply follow the directions exactly. Since temperatures fluctuate in houses, pay attention to the rise times. It’s important to not let these over-proof. Since there is some butter and maple syrup in the dough, sometimes the dough will rise faster. If it’s jiggly and has doubled in size, the rise time is complete and you can move on to the next step in the recipe.

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Buttery Sourdough Garlic Bread Rolls

This one is for all the garlic bread lovers out there. These buttery sourdough garlic bread rolls are soft, they melt in your mouth, and are full of delicious garlicky flavor. These are my favorite bread rolls for dinner parties and festive gatherings.

  • Author: Kaitlynn Fenley
  • Prep Time: 6 hours
  • Cook Time: 60 minutes
  • Total Time: 7 hours
  • Yield: 8 Servings 1x
  • Category: Sourdough
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1/2 Cup Sourdough Starter
  • 1 1/4 Cup Soy Milk
  • 3 1/4 Cups Bread Flour
  • 2 Teaspoons Salt
  • 1 Tablespoon Maple Syrup 
  • 2 Tablespoons Vegan Butter, Melted
  • 2 Tablespoons Garlic, Minced
  • 2 Tablespoons Parsely, Minced

Instructions

  1. In a large bowl, combine all of the roll  ingredients.
  2. Knead the ingredients together until a uniform dough ball forms.
  3. Cover the bowl with a towel and rest the dough for 30  minutes.
  4. First Stretch and Fold: Using a spray bottle filled with water, lightly mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
  5. Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 1 hour.
  6. Second Stretch and Fold: Using a spray bottle filled with water, lightly mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
  7. Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 1 hour.
  8. Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
  9. Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
  10. Using a knife or a pizza cutter, cut the dough into 6 even squares. (for smaller rolls cut into 8 squares)
  11. Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
  12. Grab a single square, and using your hands roll it up into a log shape. Then, tie the dough in a loose knot. Place the dough on the floured parchment paper. Repeat until all the dough has been shaped.
  13. Lightly sprinkle the top of the knots with flour. Cover with a towel and let them rise for 2-3 hours at room temperature.
  14. Place the rolls in the refrigerator for a final proof of 12 hours. (optional) 
  15. Preheat your oven to 375 degrees F. (Note: If you feel that your oven runs on the hotter side, you can bake at 350 F)
  16. Baste the rolls with butter. Optional: sprinkle with garlic powder 
  17. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes.
  18. Remove and allow to cool for 30 minutes.

Notes

  • It’s best to start any type of sourdough in the mornings before 9 am. This ensures you’ll be done by night. 

Keywords: rolls, sourdough, garlic, vegan

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3 comments

Anonymous March 1, 2021 - 11:45 am

Hi Cultured Guru!! New to the site, but experienced in the kitchen. I love this recipe, and will try it out on my next cycle. I will bulk ferment because everything is just that much better! I do have my own starter, Giggle Pig (Brooklyn 99 reference), however, I will also try out your basic recipe…looks good. I just have one suggestion…I find it a bit frustrating that you use metrics, standard, cups and teaspoons in your recipes and instructions. I have learned all, currently using metrics, but feel when it comes to sourdough starter recipes a scale is the best way to go.

Reply
Kaitlynn Fenley March 1, 2021 - 1:26 pm

Thanks for the feedback! Our sourdough starter recipes are written only in metric mass units.

Reply
Anonymous March 3, 2021 - 9:32 am

Sorry I was a bit too vague. Living in Europe comes with all kinds of twists. For example, the differences between US cups and UK cups, as in the recipe above, can be a bit off when preparing. Also, like your Vegan Gumbo, it utilizes 8oz cans…no problem, I can do the math. Your sourdough starter utilizes grams. I’m thrilled and excited by your site and programs, especially now I’m in the process of opening a mostly Vegan/Vegetarian Green restaurant here. I hope to actually take some of your classes with some of my staff, once we start hiring. I don’t mind the task of converting for my team knowing you are here for questions. Thank you again for your time and response. Hope to learn more from you soon.

Reply

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