Sourdough dinner rolls are the best way to make sourdough garlic bread! These pull-apart garlic bread rolls are ready to bake after 8 hours of fermentation.
Sourdough Garlic Bread
Here are all the ingredients you need to make these delicious sourdough garlic bread dinner 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. Bread flour sourdough starters work great too. I know many people can struggle with sourdough starters initially, 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 is best for this recipe.
- Milk: I suggest using whole milk for the best texture.
- Salt, sugar, and Butter: This bread recipe calls for salt, but I also use a bit of organic cane sugar and grass-fed butter to enhance the flavor.
- Minced Garlic: I highly suggest using fermented Garlic for this recipe! But if you do not have any, fresh Garlic will be great.
- Herbs: I went with dried Italian herbs, a mix of parsley, thyme, and basil.
Sourdough Dinner Rolls with Garlic and Herbs
What’s a dinner party without delicious, soft, festive bread rolls? I love making bread rolls for Thanksgiving, Friends-giving parties, and Christmas Eve dinner.
Since they’re so flavorful, they always feel a bit more festive than regular dinner rolls. Also, you can enjoy these dinner rolls for any typical dinner.
Garlic Bread Rolls
There are many ways to make garlic bread, but rolls are my favorite.
I love the flavors that develop as the garlic long ferments in the dough with the creamy milk and butter. You can make these dinner rolls even more flavorful by brushing them with melted butter and Garlic when they come out of the oven.
Things to Pair with Sourdough Garlic Bread
- Gluten-Free Cheesy Pesto Lasagna
- Braised Chickpeas with Sun-dried Tomatoes and Kale
- Vegan German Sauerkraut Soup with Chickpeas and Mushrooms (Sauerkrautsuppe)
Buttery Sourdough Garlic Bread Rolls
Sourdough dinner rolls are the best way to make sourdough garlic bread! These pull-apart garlic bread rolls are ready to bake after 8 hours of fermentation.
- Prep Time: 10 minutes
- Fermentation time: 8 hours
- Cook Time: 30 minutes
- Total Time: 8 hours 40 minutes
- Yield: 8 Servings
- Category: Sourdough
- Method: Oven Baked
- Cuisine: American
Ingredients
- 4 tablespoons melted butter
- 1 egg
- 20 grams organic cane sugar
- 280 grams warm milk
- 150 grams sourdough starter, active bubbly
- 12 grams sea salt
- 500 grams bread flour
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp parsley
- 2 tablespoons minced fermented garlic
- 1 egg, for an eggwash
- 1 tsp water
Instructions
- In a medium bowl, combine the melted butter, one egg, and organic cane sugar. Whisk until evenly combined.
- Stir in the warm milk and sourdough starter.
- In a separate large bowl, combine the dry ingredients, the salt, flour, herbs and garlic.
- Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms.
- Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30 minutes.
- Stretch and fold the dough in the bowl. 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, cover, and let the dough rest for 2 hours.
- Stretch and fold the dough in the bowl again. 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, cover the bowl and let the dough rest for 1 hour.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- 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.
- Using a knife or a pizza cutter, cut the dough into 12 even squares. The pieces should weigh about 95 grams each.
- Line a 9×11 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a single square, and using your hands fold in the corners and shape it into a ball. Place it on the parchment paper. You should be able to evenly space 3 balls across and 4 down for 12 rolls total.
- Cover the pan with a cookie sheet or cutting board so the dough doesn’t dry out and let them rise for about 3 hours at room temperature until they double in size.
- Preheat your oven to 400 degrees F.
- Brush the tops of the rolls with egg wash.
- Bake for 15 minutes. Rotate the pan and bake for another 15 minutes until they are golden brown.
- Remove from the oven and allow to cool for 10 minutes before pulling them apart.
Notes
- It’s best to start any type of sourdough in the morning before 9 am. This ensures you’ll be done by dinner.
- if your house is very warm, the bread may rise faster and you will need to adjust the final rise time.
Keywords: rolls, sourdough, garlic
11 comments
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.
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Thanks for the feedback! Our sourdough starter recipes are written only in metric mass units.
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.
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So insanely good!! Directions were really easy to follow.
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I am officially a fan. I’ve made all your recipes for sauekraut, lacto fermented green beans, dill pickles, sourdough banana muffin, rye and gluten free starters and the sourdough GF bread but out of laziness, I hadn’t made any bread yet. Today I finally decided to make the garlic bread rolls and wow, what a delight! It was definitely worth the time invested.
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Have you ever put these in the freezer and cooked at a later date? Wondering if they rise well after being frozen. Thanks
I haven’t tested freezing the dough with this recipe, but it might work.
If you don’t have enough time to make these all in one day can you proof them overnight after you shape them into rolls?
They proof okay in the fridge overnight, but its best to bake right away.
Hi Kaitlynn, I’m so bummed. I tried this recipe out and for some reason it did not work for me. The differences I did were, I used 2% milk with half and half creamer to make up the milk amount because it was all I had left, I also used fresh garlic. The dough for me was really wet. I’ve worked with higher hydration doughs before to bake loaves but, this dough did not proof well for me.
The only things I can think of are, I used your timeline (I had to get up at midnight to start the dough and get done with them by the time I had to drive 2hrs to my sisters by 2pm). It is colder in my house, probably 68-70 degrees Fahrenheit. I proofed the dough balls for the suggested 3 hrs., and they didn’t rise at all. I panicked and put them in a warm oven for another hour hoping they’d rise, and they didn’t. I had to start to bake because I was on a timeline. They looked pretty, with the egg wash, but they turned out like hockey pucks.
My starter has been well established. I bought one (supposedly from the black death era, who knows) online. I feed it rye flour and it definitely more than doubles, and I’ve been baking loaves of bread with it. I have heard that sometimes starters can get too acidic (re: the bread code on YouTube) where the bacteria can start to overtake your natural yeast? Mine starter smells really sour.
Oh, I also wondered if it was the fresh garlic. Garlic is antimicrobial and antibacterial, could it have killed my yeasts? Anyway, this was an interesting science experiment. I wish I had a microscope. I’d like to try again as I have another holiday but maybe not this time. Thank you for your blog and you’ve been a big part of my fermentation journey.
It sounds like your dough didn’t rise. It could be because of the temperature or your starter. I don’t think the garlic would have done much to prevent the rolls from rising. I’ve used fresh garlic in these rolls plenty of times. Did you maybe get some of the milk measurements wrong when you substituted? The dough shouldn’t have been “really” wet.