These Sourdough Discard Garlic Rolls smell absolutely incredible right out of the oven! They're brushed with melted butter, garlic, and fresh parsley, and they're the perfect snack or side dish. Plus, they have some additional lift and sourdough tang from the sourdough discard.
If you're in a garlic bread mood, check out my recipes for Sourdough Discard Garlic Knots and Sourdough Discard Garlic Pull Apart Bread, too!
Jump to:
I’ve made these rolls several times; they are so good that I refuse to buy store-bought anymore!
- Michelle
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.
- Looking for other dinner rolls? Try these Sourdough Discard Rolls and Sourdough Discard Hawaiian Rolls, and Sourdough Discard Pumpkin Dinner Rolls.
- 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!
- 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.
- Learn more about how to make a sourdough starter.
- 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.
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 (200g). You will also need to adjust the rise times.
- Change the herbs - Try fresh rosemary, sage, or another herb instead of parsley. I do recommend using fresh herbs if possible.
- You might also love this Sourdough Discard Naan.
- 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!
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! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
- Step 2: 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.
- Step 3: Transfer to a large greased bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Step 4: 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.
- Step 5: Roll each piece into a ball and place in a greased 8x8-inch baking pan with the dough seam on the bottom.
- Step 6: Cover with plastic wrap and let rise for 60 minutes, or until doubled in size. Brush with melted butter and bake until golden.
- Step 7: 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!
- Looking for a fun dinner idea? Try this Sourdough Discard Pizza Dough and these Sourdough Discard Tortillas.
Storage
Room Temperature Storage: If you plan to eat these 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 FAQs
Yes! To do so, omit the yeast and replace the sourdough discard with active starter (200g). 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.
More Sourdough Discard Rolls
If you tried these Sourdough Discard Garlic Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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.
Kaitlin says
Can these be baked a head a time and then be warmed back up before serving? If so how would you recommend doing so?
Jessica Vogl says
Yes, you could. I'd still recommend baking them the same day, if possible. If reheating rolls, I'd suggest waiting to spread with the butter and herb mixture until you're ready to serve. After you've baked the rolls, you can reheat them at 350F for 5-7 minutes. Then when they're warm, brush with the butter mixture.
Beth Catesi says
I love these, but I need more garlic. So I add 2 teaspoons garlic powder to the butter that goes in dough. It didn’t hinder the proofing. I put fresh garlic with butter for topping. YUMMY.
Brooke says
Hi! Wondering if you have any recommendations on how I can substitute egg? Would flax egg work? My son has a severe allergy. Thanks in advance!!
Jessica Vogl says
I think a flax egg would work!
Jessica says
Hey , if I put these together the day before and keep them in the fridge overnight, should I put them in the fridge right after forming the rolls and putting them in the pan? or let them proof first and then stick them in the fridge?
Jessica Vogl says
If you wanted to make these in advance, I'd recommend doing the first rise in the fridge overnight, then continuing the next day.
Kennedy says
I’ve made these many times and they are amazing every time! Love this recipe especially to dip the rolls in soup.
Michelle says
I’ve made these rolls several times they are so good I refuse to buy store bought anymore
JUSTINE says
Do you still add the milk and sugar if using active sourdough starter?
Jessica Vogl says
Yes!
NK says
Will active yeast work instead of instant? Just allow for a longer rise time?
Jessica Vogl says
Active dry yeast will work, but you’ll need to let the yeast bloom on the warm milk for about 5 minutes before you continue with the recipe.
Lupe Ramirez says
I'd I do not use yeast, do I then use active sourdough starter?
Jessica Vogl says
You can! There are directions for that in the substitutions section above.
Erin says
Is it possible to freeze during preparation to make ahead of time? If so, when?
Jessica Vogl says
Hi Erin! I haven't tried this, but I would freeze them after you've shaped the rolls and put them in the pan (before the second rise). Then, when you're ready to bake, you can let the dough thaw to room temperature, give some extra time for the second rise, and bake as directed. You may also want to increase the amount of yeast in the recipe (2 tsp should be enough) just in case some of the yeast dies during the freezing.
Angie says
They look wonderful. Can I bake them the next day?? Maybe refrigerate after the doughballs have doubled in size for an hr?
Jessica Vogl says
You could let the first rise happen in the fridge overnight, then shape / second rise / bake the next day!
Sylvia says
Family loved these. They were easy to make. I will probably add an extra table spoon of honey and a 1/2 tsp more of salt to mine next time.
Jessica says
This is my first discard recipe and my husband said they are the best rolls he has ever had! So easy and tasty! The temp and time was perfect.
Jessica Vogl says
Amazing! So good you liked them!
Maria says
How should I adapt this recipe if I don't have any sourdough discard?
Jessica Vogl says
Unfortunately this recipe needs sourdough discard (or sourdough starter). I may make a non-sourdough version in the future!
Alexandra Johnson says
Can I use regular milk?
Jessica Vogl says
Yes!
Shelbi says
Can you freeze the dough vs after they are baked?
Jessica Vogl says
You could shape the dough into rolls, then cover and freeze in the baking pan. When you're ready to bake, you'd let them thaw to room temperature, then complete the second rise (until nice and puffy) and then bake!
Gina Mustoe says
Love this recipe and the final result was beautiful fluffy, flavorful rolls that everyone devoured!
I did lessen the temperature because oven tends to run hotter than you expect and they came out perfect!.
Thank you Jess!
Kelli says
Good but baking time seems way wrong. They were brown after 10 minutes at 375 but not done though. Should be lower temp for lower time
Jessica Vogl says
I haven’t had that feedback before with this recipe - thanks for sharing!
Lillian says
Same thing happened with mine!
Reyne says
Can I put these in muffin pans? How many grams and time in oven?
Jessica Vogl says
It's not something I've tried!