Savory Sourdough Herb Cheese Rolls (Printable Version)
Tender sourdough rolls bursting with cheese, herbs, and garlic—perfect served fresh and warm from the oven.
# What You'll Need:
→ Dough
01 -
240g active sourdough starter
02 -
180ml warm milk
03 -
2 tablespoons olive oil or melted butter
04 -
1 tablespoon granulated sugar
05 -
1.5 teaspoons fine salt
06 -
315–360g all-purpose flour, as needed
→ Filling
07 -
150g shredded cheese (cheddar, mozzarella, or a combination)
08 -
2 tablespoons softened butter
09 -
1 teaspoon garlic powder
10 -
1–2 tablespoons chopped fresh herbs (parsley, rosemary, thyme, or chives)
11 -
Salt and freshly ground black pepper, to taste
→ Topping
12 -
1 egg, beaten (for egg wash, optional)
13 -
Extra fresh herbs or finely grated parmesan cheese for garnish (optional)
# Steps To Follow:
01 -
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, olive oil or melted butter, and salt.
02 -
Gradually incorporate the flour into the wet mixture, stirring and kneading until a soft, smooth dough develops.
03 -
Cover the dough and allow it to rise at room temperature for 4–6 hours until doubled in size, or refrigerate overnight for a slower fermentation.
04 -
Roll the dough out on a lightly floured surface into a rectangle approximately 25x40 cm. Evenly spread softened butter over the dough, then scatter the shredded cheese, garlic powder, chopped herbs, salt, and pepper across the surface.
05 -
Tightly roll the dough from the long side to form a log, then slice into rounds approximately 2.5–4 cm thick. Arrange the slices, cut side up, in a greased or parchment-lined baking dish.
06 -
Loosely cover and let the rolls rise for 1–2 hours at room temperature, or until visibly puffy.
07 -
Preheat oven to 190°C. Brush the tops of the rolls with the beaten egg for shine, if desired. Bake for 20–25 minutes, or until golden brown and bubbling.
08 -
Once out of the oven, garnish the warm rolls with extra fresh herbs or parmesan if desired. Serve warm or at room temperature.
# Notes and Tips:
01 -
For optimal flavor, allow the dough to ferment overnight in the refrigerator for a deeper sourdough taste.