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.
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.
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.
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.
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!).
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.
Before it bakes, this is going to seem like it's not a lot of dough. Even after the second rise, the rolls will just be touching. It's ok! These will rise a lot in the oven and fill the pan. Just trust the process!
Yes, this recipe is designed to be made with sourdough discard. Without it (or with active sourdough starter instead of discard), you would need to adjust some of the ingredients.
Yes! This recipe uses fresh parsley, but you could use any other fresh herbs you like.
Sourdough discard is not as active as active sourdough starter. You will need a leavening agent (in this case, yeast) to make sure that the dough rises predictably and consistently. Don't worry, you will still taste the sourdough flavor!
Sourdough discard recipes are a great way to use the discard that otherwise would go to waste (get composted). Sourdough discard gives recipes a delicious sourdough tang, as well as some additional lift from the yeast generated in the starter.
Sourdough Discard Garlic Rolls
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 butter divided
- 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 8x8-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.