Garlicky Sourdough Bread Rolls


Garlicky Sourdough Bread Rolls

These sourdough garlic bread rolls are really good. Serve with extra butter…yummy!

These seasoned garlic bread rolls are the best garlic rolls ever. I should know, I used to eat garlic rolls and garlic bread sticks by the pound. At the time I didn’t know that unless your wheat is soured, it can be damaging to your health. But now that I know better, I eat sourdough. With lots and lots and lots and lots of butter. Because it’s too good to resist. Just ask the folks at my sister’s church who I made two trays for on Sunday! I heard one guy went back for more and took three to take home with him. I doubt he’ll ever read this, so I don’t feel bad saying it. Try these rolls, you will not be disappointed!

This recipe is an adaptation of the Buttery Sourdough Buns recipe from King Arthur’s website. But these are much, much, much better. I promise!

Garlicky Sourdough Bread Rolls Recipe (Makes 16-20 rolls)

Dough
1/2 cup fed sourdough starter
1 large egg
2/3 cups warm water
5 tbsp melted butter
1/2 tsp dried sweet basil
3 cups all purpose flour
1 1/4 tsp salt (leave this out if you use salted butter!)

Topping
4 tbsp melted butter
4 tbsp extra virgin olive oil
1/2 tsp Italian seasoning
4+ cloves freshly chopped garlic

Directions

1. Combine the wet ingredients and the basil, mix well.

2. Add the flour, then the salt, and knead the dough until soft and smooth.

3. Leave to rise for 4-8 hours. If you are trying to make your work easier for tomorrow, let rise for 2 hours, cover and stick it in the fridge. When you take it out, let it warm up a little and then move on to the next step.

For those of you who enjoy step by step pictures, there’s a collage below the directions with pictures starting at this point.

4. Divide the dough in 16-20 even balls and arrange evenly in greased containers. I’ve done 2 pie dishes as well as one 9×13 sheet (pictured with this recipe). Cover so it doesn’t start forming a skin! I just use plastic bags–sometimes cut down the sides to make it longer, if needed.

5. Make up the topping in a glass bowl, let sit at room temp until you’re ready to bake.

6. Let rise for an additional hour or so in a warm oven (my oven stays at 105o with the light on), it should be a bit puffy but not overproofed. It will rise a bit more in the oven!

7. Preheat the oven to 350 degrees. If your oven takes more than 10-15 minutes to preheat, you may want to take the rolls out of the oven a little earlier!

8. Stir the topping and brush most of it on top of the rolls, then stick in the preheated oven to bake for 22-25 minutes.

9. Once done, brush the rest of the topping on so it has a little shine. These rolls do not get very dark, if you want them darker you may turn the broiler on for a minute or two. But don’t forget them and make them burn…

Step By Step Collage - Sourdough Garlic Bread Rolls

These are pictures of the process after the first ferment of the dough.

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7 comments

  1. jenn says:

    These rolls are so delicious. I love making them especially with soup or when we have company because they’re so filling and delicious!

  2. shirley Larson says:

    I want to try this, sounds delicious. Have you ever put, or do you recommend shaking some granulated garlic in the dough mix?

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