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.

If you're looking for other sourdough discard recipes, check out these Sourdough Discard Pretzel Bites, this Sourdough Discard Focaccia, and these Sourdough Discard Bagels.

These garlic rolls would be great to serve with this Butternut Squash and Red Pepper Soup or with this delicious Chicken Bolognese!

Ingredients

As long as you have sourdough discard, you are well on your way to making these easy garlic rolls!

• Non-dairy milk: I like to use almond milk, but you can use any type of milk here (even regular dairy milk, if that works for you!).
• Instant yeast: Even though we're using sourdough discard, we still need to use some yeast with this recipe.
• Granulated sugar: The granulated sugar will help to feed the yeast.
• Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1:1 ratio (when you feed your starter, it's with 1 part starter, 1 part water, 1 part flour). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
• Garlic powder: This recipe uses garlic powder, but if you wanted to use minced garlic cloves instead, you could. Use 2 minced garlic cloves in place of the garlic powder.
• Parsley: Fresh parsley will taste the best, if if you're in a pinch and only have dried parsley, that will also work! Use ½ teaspoon dried parsley in place of the fresh parsley.
• Flaky sea salt: I like to use Maldon Sea Salt for some beautiful salty crystals on top of the rolls.

See full recipe below for detailed directions.

Instructions

There are two rises to make these Sourdough Discard Garlic Rolls, but the process is very easy!

Combine all ingredients in the bowl of a stand mixer. Mix until a shaggy dough forms.

Transfer to a work surface and knead for 3-4 minutes until you have a smooth dough. The dough should be tacky, but not sticky. If needed, add additional flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.

Transfer to a large greased bowl and cover with plastic wrap. Let rise for 90 minutes, until doubled in size.

Turn the dough onto a work surface and divide into 9 equal pieces (this doesn't have to be exact).

Using your palm for traction, roll each piece into a ball. Place all 9 balls into a greased 8x8 inch baking pan.

Cover with plastic wrap and let rise for 60 minutes, until doubled in size. Brush with melted butter.

Bake until golden.

While warm, brush with the melted butter and parsley mixture, then sprinkle with flaky sea salt. Serve while warm.

Hint: Rise times will vary depending on the temperature of your room. You may find that your dough needs to rise for a shorter or longer amount of time, depending on your environment.

Working with sourdough discard

Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the compost or trash) or use sourdough discard in recipes like this one! The discard gives the recipe a delicious sourdough tang and also some additional lift from the natural yeast being created in the sourdough starter.

Make sure the sourdough discard is unfed and at room temperature before starting this recipe. This recipe is designed for a 1:1 sourdough starter (when you feed your starter, it's with 1 part starter, 1 part flour, 1 part water). If your starter uses a different ratio, you'll need to adjust some of the ingredients in this recipe.

Also, every sourdough starter (and therefore, every discard) is different. As you're making the dough, if it seems too wet or too dry, add more flour or non-dairy milk (1 Tablespoon at a time) to reach the desired consistency.

If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter and how to use sourdough discard.

Substitutions

There are a few easy substitutions that you can make for this recipe to suit your needs and tastes.

• Change the herbs - Try fresh rosemary (or another herb!) instead of parsley.
• Use garlic cloves instead of garlic powder - If you'd rather use garlic cloves, you can! Mince 2 garlic cloves and add to the melted butter mixture in place of the garlic powder.

Equipment

I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but you can also do this with a large mixing bowl and wooden spoon. You'll also need an 8x8-inch baking pan, a small pot for melting butter, and a silicone brush.

If you do not have an 8x8-inch baking pan, try to use something as close in size as possible (a cake pan can work well here!).

Storage

As always, these are best fresh! If you plan to eat these Sourdough Discard Garlic Rolls within 1-2 days, store them in an airtight container at room temperature.

These garlic rolls also freeze very well. Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag and freeze for up to 3 months. When you're ready to serve, let the rolls thaw at room temperature, then reheat in the microwave for 30-60 seconds.

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