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Garlicky Sourdough Bread Rolls

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.

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Garlicky Sourdough Bread Rolls

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!

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

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.

Sourdough Garlic Bread Rolls

Garlicky Sourdough Bread Rolls Recipe
5 from 10 votes
Course Appetizer, Side Dish



  • 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.
Keyword Sourdough
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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Tuesday 19th of July 2022

Trying these for the first time. Should the dough be sort of dry?


Thursday 21st of July 2022

The dough should not be dry, but it shouldn't be sticky either. It should hold together well, while being moist.

The Perfect Flavor Sourdough Bread to Celebrate |

Wednesday 20th of April 2022

[…] companion to the meal than this Garlic Rosemary Sourdough Bread baked as long, thin bâtards, rolls, or even bread knots. And grilled on a sandwich press, this bread makes some of the best toasted […]


Wednesday 12th of January 2022

These came out amazing, thanks for the great recipe!!


Tuesday 4th of January 2022

Looks fantastic! I finally have a good starter to use. One of the other comments that wasn't answered, do you have the recipe in grams? Thank you


Saturday 15th of May 2021

Dough was lovely, great texture, but had no flavor! If making again I will add salt and garlic in the dough too.