Cheesy Herb & Butter Sourdough Rolls
If there was only one sourdough recipe I could make for the rest of my life, it would be these Cheesy Herb & Butter Sourdough Rolls. They are soft, buttery, loaded with cheese and fresh herbs and absolute perfection!
I have been looking for endless was to use up all of the fresh herbs from y garden right now, and pairing them with sourdough may just be my faovrite way to use them! I love a good herby sourdough focaccia but wanted something a little bit more fun….
Thats where these Cheesy Herb and Butter Sourdough Rolls entered the chat! These rolls are easy to make, soft, fluffy and loaded with flavor. They get smothered in butter, garlic, cheddar cheeseand loads of fresh herbs like parsley and dill.
You can make these sourdough rolls to enjoy fresh or freeze them for easy snacks or lunches on the go. Serve them warm for ultimate happiness and enjoy! We devoured the whole pan of these so fast!!!
Tips For Perfect Cheesy Herb & Butter Sourdough Rolls
- Use a nice and active sourdough starter that has reached it’s peak. I always recommend feeding your starter roughly a 1:4:4 ratio about 8-10 hours before you want to use it so that it is nice and strong.
- Be sure to knead the dough long enough so that it gets nice and smooth and pulls away from the bowl. I use my stand mixer with a dough hook attachment but if you do not have this you can knead by hand, it will just takea bit more work.
- Don’t flour your counter much when rolling out the dough. This dough is quite elastic so if you put much flour down before rolling it will be hard for it to keep its shape. It isn’t super sticky so you dont have to worry about it sticking to the counter.
- Allow the buns to rest adequate time after rolling them before you bake them. You want to give the buns enough time to puff back up and get a nice rise before you bake them. This can take 2-3 hours depending on the temperature of your home.
Cheesy Herb and Butter Sourdough Roll Ingredients
Milk– You can use 1%, 2% or whole milk. I always use whole milk for extra creaminess.
Butter– Salted or unsalted work. Salted is my go to.
Egg– This is used for flavor and texture of the dough.
Sourdough Starter– Be sure to use a nice active sourdough starter at its peak.
Sugar– Just a touch, helps the natural yeast activate.
Salt– Every bread recipe needs a bit of salt for flavor.
Cheese– I use an old cheddar because that is my personal favorite but any cheddar cheese you like will work for this recipe.
Garlic- This is optional if you don’t want it but I can’t ever make a cheesy recipe without garlic!
Fresh Herbs- These could be almsot any herbs you like. I used a combination of fresh parsely and dill this time because thats what I have overflowing in my garden.
The Steps
Make the Dough
1.Start by adding all of the dough ingredients to a bowl with a stand mixer. Using the dough hook attachment, mix the dough for 5-7 minutes, allowing it to knead and get nice and smooth.
2. Once the dough is nice and smooth and pulls away from the side of the bowl, remove the bowl from the mixer and cover with a tea towel to let rest for 30 minutes.
3. After 30 minutes or so, perform a set of stretch and folds. Cover the bowl with the tea towel again and let rest another 30 minutes. Repeat step 3, 1-2 more times.
4. Cover the bowl with plastic wrap and let it rest at room temperature to double in size, about 8-10 hours.
Roll and Bake
5. Once the dough has risen, dump it out onto the counter. Roll the dough into a large rectangle, about 1/4 inch thick or so.
6. Next, stir together the softened butter and minced garlic in a small bowl. Spread this mixture evenly all over the dough. Layer the shredded cheese on top, followed by all of the fresh hearb.
7. Starting at the edge closest to you, roll the dough away from you into a tight roll. Once you have a rolled log of dough, using a sharp knife slice the log into 8 pieces.
8. Finally, place the rolls into a baking dish, then cover with a tea towel and allow to rest a final time for about 2 hours. I use an 8×11 size baking dish.
9. When the rolls are nice and puffy and ready to bake, preheat your oven to 375F. Bake the sourdough rolls for 20-25 minutes or until golden brown on top.
10. Remove the rolls from the oen then allow them to cool for a couple minutes before serving. Enjoy!
If you give this recipe a try, please leave comment below or give the recipe a review 🙂
Looking for more fun sourdough recipes to try? Find some of my favorites below:
https://cmbarndominium.com/how-to-make-the-best-sourdough-pizza-buns/
https://cmbarndominium.com/carrot-cake-sourdough-focaccia-bread-with-cream-cheese-glaze/
https://cmbarndominium.com/soft-raspberry-sourdough-rolls-with-lemon-cream-cheese-icing/
Soft and fluffy, cheesy herb and butter sourdough rolls that will have everyone in love. A light, buttery dough, filled with garlic butter, cheddar cheese and tons of fresh herbs. * If you want to double this recipe, simply double all of the ingredients but the dough will take a bit longer to do its bulk rise. * You can use any kind of cheddar cheese you like for these sourdough rolls. I always recommend staying away from pre grated cheese from the store as it doesn't melt as nicely. * To make these ahead of time, you can place them in the fridge after being rolled and bake them anwhere from 10-30 hours later or you can freeze the buns after baking. 
Cheesy Herb and Butter Sourdough Rolls
Ingredients
For the Filling
Instructions
Notes
