Sourdough Garlic Bread Dinner Rolls

by Kaitlynn Fenley

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.

12 golden baked Sourdough dinner rolls in pan, with flecks of green Italian herbs in the dough.

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.
Freshly baked garlic bread rolls in a pan, the buttery tops glisten in direct sunlight from the kitchen window.

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

a gold brown, freshly baked, sourdough garlic bread dinner roll with a bite taken out of it.
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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.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Fermentation time: 8 hours
  • Cook Time: 30 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 8 Servings 1x
  • Category: Sourdough
  • Method: Oven Baked
  • Cuisine: American

Ingredients

Scale

Wet ingredients

  • 4 tablespoons melted butter
  • 1 egg
  • 20 grams organic cane sugar
  • 280 grams warm milk
  • 150 grams sourdough starter, active bubbly

Dry ingredients

  • 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

egg wash

  • 1 egg
  • 1 tsp water

Instructions

  1. In a medium bowl, combine the melted butter, one egg, and organic cane sugar. Whisk until evenly combined.
  2. Stir in the warm milk and sourdough starter.
  3. In a separate large bowl, combine the dry ingredients.
  4. Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms.
  5. Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30  minutes.
  6. 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.
  7. 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.
  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 12 even squares. The pieces should weigh about 95 grams each.
  11. Line a 9×11 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
  12. 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.
  13. 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.
  14. Preheat your oven to 400 degrees F.
  15. Brush the tops of the rolls with egg wash.
  16. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes until they are golden brown.
  17. 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

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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.

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