Savory Sourdough Herb Cheese Rolls

Whirl of Flavor – Savory Sourdough Herb and Cheese Rolls have become my go-to whenever I want to wow a table of guests or just treat the family to something special. Each roll is pillowy and deeply flavorful with the tang of sourdough, a blend of melty cheese, and a hit of fresh herbs. The recipe slots effortlessly into a weekend bake or a make-ahead breakfast plan.

I first baked these rolls on a rainy afternoon when the kitchen felt cozy and I had a little too much sourdough starter to use up. Since then they have turned into my most requested bake for brunches and family dinners.

Ingredients

• Active sourdough starter: gives the rolls their signature tang and softness Look for a bubbly and lively starter for the best rise
• Warm milk: adds tenderness and richness full-fat milk creates a more tender crumb
• Olive oil or melted butter: brings flavor and a supple texture Use a good quality oil or real butter for richness
• Sugar: helps with browning and deepens flavor Choose regular granulated sugar for consistency
• Salt: enhances flavor and strengthens the dough structure Opt for fine sea salt
• All-purpose flour: forms the dough’s base go for unbleached flour for better texture
• Shredded cheese: becomes melty and satisfying Choose sharp cheddar or a blend for max flavor and grate it freshly for best melt
• Soft butter: makes the filling luscious Use high-quality European-style if available
• Garlic powder: infuses mild warmth Look for a fresh fragrant jar
• Chopped fresh herbs: bring brightness Parsley rosemary thyme and chives all work well snip them just before adding
• Egg for egg wash: gives a glossy bakery finish Select the freshest egg possible
• Extra herbs or parmesan: add visual and flavorful appeal Try freshly grated parmesan or extra chopped herbs to finish

Step-by-Step Instructions

Mix the Dough:

In a large bowl combine sourdough starter milk sugar oil and salt Whisk till dissolved Now start working in flour cup by cup Mix and then knead on a floured surface for about ten minutes until the dough is smooth soft and only slightly sticky If it still clings to your hands add small amounts of flour as you go

First Rise:

Transfer dough to a greased bowl and cover Snuggle it somewhere warm Let it rise for four to six hours It should double in size This slow fermentation builds flavor For overnight prep just chill it in the fridge up to twelve hours

Roll and Fill:

Turn the risen dough out onto a floured counter Roll into a ten by sixteen inch rectangle Spread soft butter across leaving a half inch border Scatter cheese garlic powder herbs salt and pepper evenly over the top

Shape the Rolls:

Starting from one of the longer sides roll up the dough as tightly as you can like making a jelly roll Use your palms to make sure the log stays even Slice crosswise into one to one and a half inch thick rounds

Arrange and Rise Again:

Nestle the rolls cut-side up into a greased or parchment-lined dish Space them slightly apart so they have room to expand Cover and let them rise until plump about one to two hours

Bake Till Golden:

Preheat your oven to three hundred seventy-five degrees Fahrenheit Brush the tops of the rolls with beaten egg for a golden sheen Slide into the oven Bake for twenty to twenty five minutes You want them golden brown on top with cheese bubbling at the edges

Finish and Serve:

While still warm sprinkle with extra herbs or parmesan Let cool a few minutes Serve fresh or at room temperature

Save

Fresh rosemary is my absolute favorite herb in these rolls Its bold aroma spreads through the kitchen with each bake and reminds me of baking with my grandmother who always tucked fresh sprigs in every bread dough I never tire of how the golden cheese crusts over the edges

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to two days For longer storage freeze tightly wrapped rolls and reheat in a warm oven for ten minutes They refresh beautifully and make midday snacks feel special

Ingredient Substitutions

You can swap whole milk for oat milk or almond milk if you want to go dairy-free Vegan butter and plant-based cheese also work with great results Try smoked gouda for a flavor twist and use whatever fresh herbs you have handy

Serving Suggestions

Serve alongside soups and salads for a comforting meal or as a savory breakfast treat My family also loves these cut in half and stuffed with ham or veggies for a quick sandwich

History and Inspiration

Cheese rolls have roots in European baking traditions where bread was a canvas for local cheese and garden herbs Adding sourdough gives a distinct depth and a nod to old-world fermentation Baking these always makes me feel I am keeping up a delicious line of kitchen tradition

Recipe FAQs

→ What type of cheese works best?

Cheddar, mozzarella, or a blend both melt well and deliver rich flavor. Feel free to mix varieties to your taste.

→ Can I use different herbs?

Absolutely! Parsley, rosemary, thyme, and chives are all excellent options. Combine for extra aroma and color.

→ How do I achieve a fluffy texture?

Allow the dough ample time to rise until doubled in size. Ensure your starter is active for optimal lift.

→ Can these rolls be made ahead?

Yes. Prepare through shaping, cover, and refrigerate overnight. Let come to room temperature before baking.

→ Tips for a glossy finish?

Brush rolls with egg wash just before baking. This helps achieve a golden, shiny crust every time.