This post may contain affiliate links. It was last updated on October 9, 2020.
If you are looking for a recipe for garlic bread with sourdough starter, you’ve come to the right place! These seasoned garlicky sourdough 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! If you don’t have time right now, pin it for later!
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!
Don’t have a sourdough starter yet? Learn more about where to source and what to do once you receive it by clicking here.
How To Shape Your Sourdough Garlic Rolls
If you want to make neat designs for your bread rolls, there are several ways you can do so! You can search on YouTube and find dozens of different designs.
I sometimes like to make these rolls into sourdough garlic knots, which have a beautiful design and still taste great!
Here’s a video I used to learn a few different bread designs! Garlic knots are about 5 minutes in.
Garlicky Sourdough Bread Rolls Recipe
- 1/2 cup fed sourdough starter
- 1 large egg
- 2/3 cups warm water
- 5 tbsp melted butter (unsalted)
- 1/2 tsp dried sweet basil
- 3 cups all-purpose flour
- 1 1/4 tsp salt (do not use if you used salted butter!)
Garlic Butter Sauce
- 4 tbsp melted butter
- 4 tbsp extra virgin olive oil
- 1/2 tsp Italian seasoning
- 4+ cloves freshly chopped garlic (use less if you don't LOVE garlic!)
- Combine the wet ingredients and the basil, mix well.
- Add the flour, then the salt, and knead the dough until soft and smooth.
- 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 to ferment overnight. When you take it out, let it warm up a little and then move on to the next step.
- For those of you who benefit from step by step process pictures, there’s a collage below the directions with pictures starting at this point.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!
- Make up the topping in a glass bowl, let sit at room temp until you’re ready to bake.
- Let rise for an additional hour or so in a warm oven (my oven stays at 105o with the light on), then remove from the oven. It should be a bit puffy but not overproofed. It will rise a bit more while baking!
- 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 than an hour in Step 6!
- 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.
- 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. But don’t forget them and make them burn…