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Sourdough Garlic Bread Rolls
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5 from 10 votes

Garlicky Sourdough Bread Rolls Recipe

Course: Appetizer, Side Dish
Keyword: Sourdough
Author: nourishingtime.com



  • 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.