Garlicky Sourdough Bread Rolls

This post may contain affiliate links. It was last updated on October 9, 2020.

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

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
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5 from 10 votes

Garlicky Sourdough Bread Rolls Recipe

Course: Appetizer, Side Dish
Keyword: Sourdough



  • 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…


Covering your garlic rolls to proof: I use plastic bags as I find that keeps the moisture better than a kitchen towel. I sometimes cut down the bag down the sides to make it longer, if needed.
Garlic sauce topping: Most people enjoy as is but some find the garlic flavor overwhelming. If you know you don’t love garlic as much as I do, use less. You could also warm the topping on low heat for a while and use as a dipping sauce instead of putting it directly on top of the rolls.
Step By Step Collage - Sourdough Garlic Bread Rolls
These are pictures of the process after the first ferment of the dough.

Don’t forget to pin this recipe! If you enjoy these garlicky sourdough bread rolls, please leave a rating and comment to let me (and others) know!

Garlicky Sourdough Dinner Rolls

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23 Replies to “Garlicky Sourdough Bread Rolls”

  1. 5 stars
    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. 5 stars
    I love this recipe, I wrap the dough around sausage for kolaches

  3. Can you freeze these rolls?

    1. I have not tried it prior to baking, but it should work fine afterwards.

  4. shirley Larson says: Reply

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

    1. You can and it would be yummy, I prefer using fresh garlic and lots of it, though!

  5. Hi, these look amazing! I am new to sourdough making, but have a starter going. It is with white whole wheat flour. Will my starter be ok to use in this recipe? Thank you so much!

    1. Sorry for the late response. Your flour would do fine with this recipe. Hope you went ahead and tried it!

  6. Didnt work for me. Tasted great but was like eating play dough, no rise even after 8 hours. Would like to try this but with yeast. Thanks anyway!!

    1. Awww, I’m sorry it didn’t work out for you. 🙁 It definitely sounds like a problem with your starter if it didn’t rise after 8 hours! I am curious if you used fed starter?

  7. 5 stars
    I just made these today. I have a brand new starter that I finally got going and this is only the second recipe that I’ve tried with it. These are amazing. They turned out perfectly and are so nice and soft inside. I will definitely make these again. Thanks for the recipe!

    1. You are very welcome! So glad you enjoyed the garlic rolls and are having fun with sourdough!

  8. I made these rolls to go with our Father’s Day dinner and they turned out beautifully! So soft and tender inside with a nice golden crust from the garlic butter, and they didn’t taste sour at all, which is fine. I love finding new recipes for my very active starter!

    1. So glad your family enjoyed them! If you ever want your sourdough more sour, you can ferment longer in the fridge without affecting the rise much. Just bring back to room temp before making the rolls, proofing and baking!

  9. Do you have gram weights for these? I find bread to be too hit-or-miss without grams. Thanks!

  10. How long can they ferment in the refrigerator? I’d like to make the night before but bake for evening meal. Would that work?

    1. Yes, you can ferment in the fridge up to around 36 hours. It will give more flavor. Put in the fridge after kneading, then follow the rest of the steps tomorrow 🙂

  11. 5 stars
    I made these for Thanksgiving and doubled the batch. They turned out just like the photo. It made the kitchen smell Italian. Can’t wait to eat them.

    1. I’m so happy it turned out well! I hope you and your family enjoy them and all the other wonderful food you will be having. Have a Happy Thanksgiving! Many blessings 💗

  12. Kristin Manning says: Reply

    Happy Thanksgiving! I just found your recipe and want to make it today, but wondering if that is possible? I fed my sourdough last night then put it in the fridge. I have it out now – can I feed it, wait a few hours, then start the rolls?

    1. Happy Thanksgiving! If you have a very active starter that you know rises well, then it is possible, especially if you proof in a warm oven. Otherwise you might not get enough rise.

  13. Kristin Manning says: Reply

    Thank you! I am going to give it a try!

    1. Good luck!! Hope they turn out amazing for you and your family! ❤

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