Buttery Sourdough Garlic Bread Rolls

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5 from 4 reviews

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.


  • 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


  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, the salt, flour, herbs and garlic.
  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.


  • 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.