Delicious Sourdough Garlic Dinner Rolls Recipe
These sourdough garlic dinner rolls are incredibly delicious on their own or as a tasty side bread for most any meal!
**This post contains affiliate links meaning I may make a small commission on sales at no extra cost to you**
Sourdough is such a big part of my kitchen. I make everything from Easy No Knead Sandwich Bread to Baguettes to Sourdough Pumpkin Bread and almost everything in between.
Sourdough starter isn’t just for sourdough bread, there are so many fun recipes you can make with your own sourdough starter

This recipe is by far one of the most delicious and decadent sourdough recipes I’ve made.
Warm sourdough dinner rolls filled with garlic butter are a new favorite in our home!
Why I love this recipe for Sourdough Garlic Dinner Rolls
This recipe is very easy to make with simple ingredients. It is also customizable to your taste.
A long fermented sourdough roll that has that signature tang and the health benefits of sourdough starter.
Always a great side to any meal, these garlic rolls will be a favorite in your home as well!

What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking. It should have a pleasant yeasty smell.
What is Sourdough Discard?
Sourdough Starter Discard is starter that hasn’t been fed recently. It will have a liquid on top and an acetone odor.

What you will need to make this Sourdough Recipe
For the Rolls
Flour
You can use all purpose flour, bread flour, whole wheat flour, or a combination of these.
I prefer to add half all purpose and half freshly milled flour. I use a Nutrimill Grain Mill to grind my wheat berries.
Sourdough Starter
Use active sourdough starter for this recipe.
Water
For best results, use filtered water.
Salt
Olive Oil
I prefer using olive oil in my baking. Alternatives include: melted butter, melted coconut oil, or vegetable oil. The added fat makes for a much softer roll.

For the Filling
Softened Butter
Minced Garlic
You can use garlic powder, however fresh minced garlic gives the best flavor.
Full ingredient amounts can be found in recipe card below

Step by step instructions for making this recipe
Mix the dough
The night before you want to make these rolls, add the water, olive oil, and sourdough starter to the bowl of a stand mixer with a dough hook attachment. Pulse until combined.
I use the Nutrimill Artiste Stand Mixer
Note: you can mix this dough in a large mixing bowl and knead by hand as well.
Add 2 cups of the flour and the salt. Mix on low speed until combined. Continue adding flour 1/4 cup at a time until you get a shaggy dough that cleans the sides of the bowl.
Knead the dough
Turn on speed 2 and knead for 8-10 minutes or until the dough is soft and stretchy.
Again, you can knead by hand for 8-10 minutes as well.

Bulk Fermentation
Place the dough in a lightly greased large bowl. Cover with plastic wrap and let the dough rise at room temperature overnight.
If your house is particularly cool, find a warm place for the dough to rise.
Shape the dough
The next morning, turn the dough onto a lightly floured surface.
Spring with a little flour and roll the dough out to a rectangle that is approximately 1/4 inch thick.
Mix the softened butter and garlic in a small bowl.
Spread the garlic butter over the rolled out dough.
Roll the dough back up into a log shape taking care to roll it up as tightly as possible.
Pinch the seam closed.
Cut the log in half and then cut the 2 logs each in half.
Cut 3 equal pieces of each log.
You will have 12 rolls in total.

Second Rise
Place each piece of dough on a parchment paper lined baking sheet and cover with a damp tea towel.
Let rise for 1-2 hours or until puffy.
Bake the Rolls
Preheat the oven to 375 degrees F.
Brush the tops of the rolls with an egg wash.
Bake in preheated oven for 20-25 minutes or until golden brown.
Brush with melted butter and sprinkle with parsley when they come out of the oven.
Allow to cool on a cooling rack or wire rack before storing.

Storage Tips
Store in an airtight container or plastic bag on the counter for up to 3 days.
These garlic rolls freeze very well. Place in freezer safe bag and freeze for up to 3 months.
Variation
You can place the rolled up log in a loaf pan and allow to rise until it tops over the pan. Bake at 350 degrees F for 35-40 minutes to make a delicious Garlic Bread.

Sourdough Garlic Dinner Rolls
Equipment
- 1 Stand Mixer
- 1 Baking Sheet
Ingredients
For the Rolls
- 1 cup water (240 grams)
- 1/2 cup sourdough starter (120 grams)
- 1/4 cup olive oil
- 3-3 1/2 cups flour (425 grams)
- 1 1/2 tsp salt (11 grams)
For the Filling
- 1/2 cup softened butter
- 6 cloves minced garlic
Instructions
- The night before you want to make these, add the water, oil, and starter to the bowl of a stand mixer with a dough hook attachment.
- Mix until combined.
- Add 2 cups flour and the salt. Mix well.
- Turn on low speed and continue adding flour 1/4 cup at a time until the dough cleans the side of the bowl.
- Turn on speed 2 and knead for 8-10 minutes.
- Place the dough in a lightly oiled bowl and cover with plastic wrap.
- Allow to rise overnight on the counter at room temperature.
- The next morning, turn the dough onto a lightly floured surface.
- Roll out with a rolling pin into a rectangle shape that is approximately 1/4 inch thick.
- In a small bowl mixed the softened butter and garlic.
- Spread over the rolled out dough.
- Roll the dough back into a log shape taking special care to roll as tightly as possible. Pinch the seam closed.
- Cut the log in half and then cut the 2 logs each in half.
- Cut 3 equal pieces from each log making a total of 12 rolls.
- Place each roll on a parchment lined baking sheet and cover with a damp tea towel.
- Allow to rise 1-2 hours.
- Preheat the oven to 375 degrees F.
- Brush tops with an egg wash.
- Bake for 20-25 minutes or until golden brown.
These look amazing!