Sourdough Recipes

sourdough discard garlic rolls

There are few things better than a fresh garlic roll right out of the oven! And these Sourdough Discard Garlic Rolls have the added benefit of some sourdough tang and additional lift from the discard.

PREP TIME 10minutes
COOK TIME 20minutes
RISE TIME 2hours 30minutes
COURSE Side Dish
CUISINE American


For the rolls

  • ¼ cup non-dairy milk warmed to 110℉
  • 1 ½ teaspoons instant yeast
  • 2 teaspoons granulated sugar
  • 1 ¾ cups + 1 Tablespoon all-purpose flour
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • 1 egg lightly beaten
  • 1 teaspoon kosher salt
  • 3 Tablespoons unsalted butterdivided

For topping

  • 3 Tablespoons unsalted butter melted
  • ½ teaspoon garlic powder
  • 1 Tablespoon fresh parsley chopped
  • flaky sea salt


  • Combine the warmed non-dairy milk, instant yeast, and sugar in the bowl of a stand mixer. Add the flour, sourdough discard, beaten egg and salt. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
  • Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
  • Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for about 90 minutes, or until doubled in size.
  • Brush an 8×8-inch baking pan with 1 Tablespoon melted butter and set aside.
  • Turn the dough onto a smooth work surface and divide into 9 equal-sized pieces. This doesn’t have to be exact, but if you do want perfectly identical rolls, weigh the dough and divide that number by 9 to determine how much the dough for each roll should weigh. Roll each piece of dough into a ball in the palm of your hand, then place the rolls into the prepared baking pan. Repeat until you have 9 rolls.
  • Cover the baking pan with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
  • Preheat the oven to 375℉. Brush the rolls with 1 Tablespoon melted butter. Bake for 20-25 minutes until golden brown.
  • While the rolls bake, melt the remaining 3 Tablespoons unsalted butter. Remove from heat, then add the garlic powder and chopped parsley and stir to combine. Remove the rolls from the oven and immediately brush with the parsley and butter mixture. Serve while warm.

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