There are few things better than a fresh garlic roll right out of the oven! These Sourdough Discard Garlic Rolls are heavenly and have the added benefit of some sourdough tang and additional lift from the discard. They're a great side dish or addition to any meal!
In the mood for other dinner roll options? Check out these Sourdough Discard Rolls and Sourdough Discard Hawaiian Rolls, and Sourdough Discard Pumpkin Dinner Rolls.
If you're looking for other sourdough discard recipes, check out this Sourdough Discard Garlic Pull Apart Bread, these Sourdough Discard Pretzel Bites, and this Sourdough Discard Focaccia.
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Why you'll love this recipe
- This easy recipe comes together with about 20 minutes of hands-on time.
- The house will smell amazing when these rolls come out of the oven and you brush them with melted butter, fresh herbs and garlic!
- Sourdough Discard Garlic Rolls are a great side dish (or snack!) to serve with any meal.
- This recipe is a great way to use up some of your sourdough discard, but you can also easily modify it to use active sourdough starter if you prefer.
- These rolls also freeze well, so if you have any left over, you can store them to enjoy later.
- You can use either garlic powder or minced fresh garlic to make these rolls.
Ingredients
As long as you have sourdough discard, you are well on your way to making these easy Sourdough Discard Garlic Rolls!
- Non-dairy milk: I like to use unflavored 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 a leavening agent to make sure the dough rises predictably. In this case, we'll use yeast.
- 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 ratio (when you feed your starter, it's with 1 part water and 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 4 minced garlic cloves in place of the garlic powder. As with all things that call for garlic, measure with your heart!
- Parsley: Fresh parsley will taste the best, but if you're in a pinch and only have dried parsley, that will also work! Use 1 teaspoon dried parsley in place of the fresh parsley. Alternatively, you could use another herb (such as rosemary) as well!
- 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.
I’ve made these rolls several times; they are so good that I refuse to buy store-bought anymore!
- Michelle
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of sourdough discard, you can! To do so, omit the yeast and replace the sourdough discard with sourdough discard in a 1:1 substitute. You may also need to adjust the rise times, so keep an eye on the dough as it's rising.
- Change the herbs - Try fresh rosemary, sage, or another herb instead of parsley. I do recommend using fresh herbs if possible.
- Use garlic cloves instead of garlic powder - If you'd rather use garlic cloves, you can! Mince 4 garlic cloves and add to the melted butter mixture in place of the garlic powder.
- Add cheese - If you're interested, sprinkle the rolls with ¼ cup of shredded parmesan cheese before baking or just before serving!
- If you're looking for a few other variations of these rolls, check out these Sourdough Discard Rolls, Sourdough Discard Hawaiian Rolls, and Sourdough Discard Pumpkin Dinner Rolls! And try this Sourdough Discard Garlic Pull Apart Bread!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Garlic Rolls
This recipe has two rises, but the rolls come together very easily!
Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. 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 slightly 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, or until doubled in size.
Turn the dough onto a work surface and divide into 9 equal-sized pieces. This doesn't have to be exact, but you can use a kitchen scale if you want your rolls to be exactly the same size.
Using your palm for traction, roll each piece into a ball. Place all 9 balls into a greased 8x8-inch baking pan with the dough seam on the bottom.
Cover with plastic wrap and let rise for 60 minutes, or until doubled in size. Brush with melted butter.
Bake the rolls until golden.
While warm, brush with the melted butter and parsley mixture, then sprinkle with flaky sea salt. Serve while warm.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be soft and smooth before you set it in the bowl for the first rise.
- The rolls do not need to be exactly the same size (you can eyeball dividing the dough!). If you prefer, you can use a kitchen scale to weigh the dough so you have exact rolls of the same size.
- 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.
- Before it bakes, this is not going to seem like a lot of dough. It's ok! The dough will rise and expand during the rises and while baking. Trust the process!
- These rolls are best served warm while the butter is melty and you smell the fragrance of the garlic and herbs!
Equipment
I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but that's optional. You can also make the dough with a large mixing bowl and wooden spoon, then knead by hand.
You'll also need an 8x8-inch baking pan, a small pot for melting butter, and a silicone brush. I recommend using a kitchen scale to weigh your sourdough discard and flour (and to divide the dough, if you'd like the rolls to be exactly the same size).
kitchen essentials
My Favorite 8x8-Inch Baking Pan
The perfect pan for garlic rolls and more!
Storage
Room Temperature Storage: These rolls are best fresh and warm, right from the oven! If you plan to eat these Sourdough Discard Garlic Rolls within 1-2 days, store them in an airtight container at room temperature. You can reheat them in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: Once fully cooled, transfer the rolls to an airtight container or freezer-safe bag and freeze for up to 3 months.
- Reheat in the microwave: When you're ready to serve, reheat the rolls in the microwave for about 60 seconds to make them warm and soft again. I find this works best for individual rolls (rather than the whole pan).
- Reheat in the oven: When you're ready to serve, let the rolls thaw to room temperature. Brush with 1 Tablespoon melted butter. Reheat in the oven at 350 degrees (F) for 10 minutes. I find this works best if you're reheating an entire pan of rolls.
Recipe FAQ
Yes! To do so, omit the yeast and replace the sourdough discard with active starter (in a 1:1 substitute). You will also need to adjust the rise times.
Yes! This recipe uses fresh parsley, but you could use other herbs like rosemary or sage. I do recommend using fresh herbs, if possible.
Sourdough discard is not as active as active sourdough starter. You will need a leavening agent (in this case, yeast) to make sure the dough rises predictably and consistently. Don't worry, you will still taste the sourdough flavor!
Yes. I use non-dairy milk (I'm lactose-intolerant!), but you can make this recipe using regular dairy milk as well.
If you want to make these rolls in advance, you can. I recommend baking the rolls completely (omit the flaky sea salt just before baking). Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag.
When you're ready to serve, let the rolls thaw to room temperature. Brush with 1 Tablespoon melted butter and sprinkle with flaky sea salt. Reheat in the oven at 350 degrees (F) for 10 minutes.
Sourdough Discard Garlic Rolls
Ingredients
For the rolls
- ¼ cup non-dairy milk or regular dairy milk warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 2 Tablespoons all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 Tablespoons unsalted butter divided
For topping
- 3 Tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 Tablespoon fresh parsley chopped
- flaky sea salt
Instructions
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, garlic powder 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 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 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. They should be touching in the pan.
- 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. Sprinkle with flaky sea salt and serve while warm.
May M says
Can I bake in a ceramic dish? I am going to triple the recipe and I want it to look nice and pretty for thanksgiving. Thank you! So excited to try this!
Jessica Vogl says
Yes, you can! I find you sometimes need to add a few extra minutes of baking time if you're using a ceramic dish, so just keep an eye on that!