Sourdough Garlic Butter Rolls

These sourdough garlic butter dinner rolls are incredible. I’ve tried a few different recipes, but none of them have come out this good.

Disclaimer, the dough will be tough. I honestly didn’t think these were going to turn out right. A tip for the stretch and folds is to wet your hands to make the dough easier to work with!

The garlic butter on top really kicks up these soft & flaky rolls up a notch.

For optimal nutritional benefits, use grass-fed and/or raw butter, raw milk, organic cane sugar, and a high quality salt.

INGREDIENTS:

• 2 tbsp grass-fed butter

• 1 cup of milk

• 3 tbsp of cane sugar

• 1 tsp of salt

• 1/2 cup of active bubbly starter

• 3 overflowing cups of flour (I used bread flour)

• for the butter topping you’ll need garlic salt, 1 tbsp of butter, and parsley

METHOD:

• Melt the butter over medium heat until just melted. Add in the milk, sugar, and salt. Mix, then set aside into a mixing bowl to let it cool.

• Once cooled, add in your starter and flour then mix until just combined. Let your dough rest for an hour.

• After the hour, complete 3 sets of stretch and folds every 30 minutes.

• After this is complete, let your dough rest overnight or until it has doubled in size.

• Divide your dough into 12 equal size parts. Shape them into small balls then place them into a glass, greased, baking dish. Cover and let them get puffy. Once they are puffy, it’s time to bake! Bake at 375 for 25 minutes. While this is baking, mix up your topping by melting butter, adding in garlic salt to taste, and parsley.

• Remove them from the oven and immediately brush them with your butter topping.

• Enjoy :)

Looking to get your hands on some sourdough starter? You can purchase mine here!