There’s something magical about the aroma of freshly baked sourdough rolls wafting through your home. These Sourdough Herb and Cheese Rolls take that experience to new heights by combining the tangy complexity of sourdough with savory herbs and gooey melted cheese. They’re the perfect balance of rustic charm and sophisticated flavor.
Whether you’re a sourdough enthusiast looking for a new way to use your starter or simply someone who appreciates a good dinner roll, this recipe delivers incredible results with relatively little hands-on effort. The crispy exterior gives way to a soft, chewy interior studded with herbs and pockets of melted cheese—making these rolls absolutely irresistible.
Why You’ll Love This
- Uses your sourdough discard, reducing waste while adding incredible flavor
- Make-ahead friendly—prepare the dough in the morning and bake just before dinner
- Versatile enough to complement any meal from weeknight dinners to holiday feasts
- Creates an impressive presentation with minimal effort
- Freezes beautifully, so you can always have homemade rolls on hand
Ingredients
- ½ cup (120g) sourdough starter (discard or active)
- ¾ cup (180ml) warm milk
- 2½ cups (315g) all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
- 2 tablespoons butter, softened
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 1 egg yolk mixed with 1 tablespoon water (for egg wash)
- Extra shredded cheese for sprinkling
- Additional dried herbs for garnish
Instructions
- In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, salt, and garlic powder (if using). Stir until well mixed.
- Gradually add the flour to the wet ingredients, stirring until a shaggy dough forms. Turn out onto a floured surface.
- Knead the dough for about 8 minutes until it becomes smooth and elastic. Add a small amount of flour if the dough is too sticky, but try to keep it relatively soft.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 4-6 hours, or overnight in the refrigerator. The dough should become puffy and approximately double in size.
- In a small bowl, mix together the shredded cheese, softened butter, dried oregano, dried basil, and black pepper until well combined.
- On a lightly floured surface, roll the dough into a rectangle approximately 12×16 inches and about ¼ inch thick.
- Spread the cheese and herb mixture evenly over the surface of the dough, leaving a ½-inch border along the edges.
- Starting from the long side, tightly roll the dough into a log, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 10-12 equal-sized rolls.
- Place the rolls cut-side up in a greased 9×13 inch baking dish or round cake pan, leaving a small amount of space between each roll. Cover with a damp cloth or plastic wrap.
- Let the rolls rise for 1-2 hours at room temperature, or until they are puffy and have expanded to fill most of the space between them.
- About 20 minutes before baking, preheat your oven to 375°F (190°C).
- Gently brush the tops of the rolls with the egg wash. Sprinkle with additional shredded cheese and herbs if desired.
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and fully baked through. If they start to brown too quickly, cover loosely with aluminum foil.
- Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. Serve warm, optionally with extra butter for spreading.
Tips & Variations
- No sourdough starter? Substitute with 1/4 cup plain yogurt plus 3/4 cup flour and 1/4 tsp instant yeast.
- For a tangier flavor, use a starter that hasn’t been fed recently (but is still active).
- Try different cheese combinations—blue cheese and walnut, or feta and olive are delicious alternatives.
- Add 1/4 cup of finely chopped sun-dried tomatoes or caramelized onions for extra depth of flavor.
- For softer rolls, brush with melted butter immediately after baking.
- Make them ahead: shape the rolls and refrigerate overnight, then bring to room temperature before the final rise and baking.
Serving Suggestions
These Sourdough Herb and Cheese Rolls shine alongside hearty soups and stews, where they’re perfect for sopping up every last drop of broth. Try them with a classic beef stew or tomato bisque for a comforting meal.
They also make an excellent accompaniment to a charcuterie board or as part of a bread basket for a dinner party. Serve them warm with a dish of good quality olive oil and balsamic vinegar for dipping, or with a compound herb butter for an extra special touch.
Notes
- Store cooled rolls in an airtight container at room temperature for up to 3 days.
- To freeze, wrap individual rolls tightly in plastic wrap and place in a freezer bag for up to 3 months.
- Reheat frozen rolls in a 350°F (175°C) oven for 10-12 minutes until warmed through.
- The rolls are done when they sound hollow when tapped on the bottom.
FAQs
Can I make these rolls without a sourdough starter?
Yes, though they won’t have the same distinctive flavor. You can use 2 1/4 tsp of instant yeast instead of the starter, reduce the flour to 2 1/2 cups, and reduce the rise time to 1-2 hours.
How do I know if my sourdough starter is active enough to use?
An active starter should double in volume within 4-8 hours after feeding and have plenty of bubbles. Drop a small amount in water—if it floats, it’s ready to use.
Can I make the dough in a stand mixer?
Absolutely! Use the dough hook attachment and mix on low speed until the dough comes together, then increase to medium-low for 5 minutes until smooth and elastic.
Why didn’t my rolls rise properly?
This could be due to inactive starter, cold room temperature, or insufficient rising time. Next time, ensure your starter is active, place the dough in a warm spot (75-80°F/24-27°C is ideal), and give it more time to rise if needed.
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