These Sourdough Discard Garlic Rolls fill the kitchen with an irresistible aroma straight from the oven. Brushed with melted butter, garlic, and fresh parsley, they make a simple, savory snack or a crowd-pleasing side. The sourdough discard adds a gentle tang and extra lift to the rolls.
If you love garlic bread, try the related recipes for Sourdough Discard Garlic Knots and Sourdough Discard Garlic Pull Apart Bread.
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 requires only about 20 minutes of hands-on time.
- Your home will smell amazing as you brush warm rolls with melted butter, garlic, and fresh herbs.
- Sourdough Discard Garlic Rolls are a versatile side dish or snack to pair with many meals.
- This recipe is a great way to use sourdough discard, and it can be adapted to use active sourdough starter if you prefer.
- These rolls freeze well, so you can save leftovers for later.
- You can make the topping with garlic powder or minced fresh garlic for a deeper garlic flavor.
Ingredients
With sourdough discard on hand, you’re ready to make these flavorful garlic rolls.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a starter fed 1:1 (equal parts water and flour). If your starter uses a different ratio, you may need to adjust.
- Garlic: The recipe uses garlic powder for convenience, but you can substitute 4 minced garlic cloves if you prefer a fresher garlic flavor.
- Parsley: Fresh parsley offers the best flavor; if needed, 1 teaspoon dried parsley can substitute.
- Flaky sea salt: Sprinkle flaky sea salt on top after brushing the rolls for a bright finish.
See the full recipe card below for exact amounts and detailed directions.
Substitutions & Variations
This recipe adapts well to different preferences and ingredients.
- Active sourdough starter: Replace the discard with 200g active starter and omit the yeast; increase rise times accordingly.
- Change the herbs: Substitute rosemary, sage, or other fresh herbs for parsley for a different flavor profile.
- Fresh garlic: Use 4 minced garlic cloves in place of garlic powder for a bolder garlic taste.
- Add cheese: Sprinkle ¼ cup grated Parmesan over the rolls before baking or after brushing for a cheesy finish.
How to Make Sourdough Discard Garlic Rolls
The method is straightforward and includes two rises; the full recipe is in the recipe card below.
- Step 1: Combine the warmed milk, yeast, and sugar, then add flour, sourdough discard, beaten egg, garlic powder, salt, and 2 tablespoons melted butter. Mix until a shaggy dough forms.
- Step 2: Knead on a lightly floured surface for 3–4 minutes until smooth and slightly tacky but not sticky.
- Step 3: Place the dough in a greased bowl, cover, and let rise about 90 minutes or until doubled.
- Step 4: Turn the dough onto a work surface and divide into 9 equal pieces. Roll each into a ball.
- Step 5: Place the rolls seam-side down in a greased 8×8-inch baking pan.
- Step 6: Cover and let rise 60 minutes until doubled. Preheat the oven to 375°F, brush with melted butter, and bake 20–25 minutes until golden.
- Step 7: While warm, brush the rolls with melted butter mixed with garlic powder (or minced garlic) and chopped parsley. Finish with flaky sea salt and serve warm.
Expert Baking Tips
- Knead sufficiently: The dough should be soft and smooth before the first rise.
- Roll sizing: The rolls don’t need to be perfectly identical—eyeballing is fine. Use a kitchen scale if you want exact portions.
- Watch rise times: Room temperature affects how quickly dough rises; adjust times as needed.
- Trust the dough: The dough will look small at first but will expand during rising and baking.
- Best served warm: Serve while the butter is melty and the garlic and herb aromas are at their peak.
Storage
Room temperature: Store cooled rolls in an airtight container for 1–2 days. Reheat individual rolls in the microwave for about 30–60 seconds to warm.
Freezer: Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, brush with a little melted butter, and reheat in a 350°F oven for about 10 minutes for best results when reheating a whole pan.
Recipe FAQs
Yes. Omit the yeast and use 200g active starter instead of discard; allow for longer rise times.
Yes. Fresh rosemary or sage are delicious alternatives to parsley; fresh herbs give the best flavor.
Unfed sourdough discard lacks the leavening power of an active starter, so yeast ensures a reliable, timely rise while still allowing the sourdough flavor to come through.
More Sourdough Discard Rolls
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Sourdough Discard Hawaiian Rolls
-
Sourdough Discard Rolls
-
Sourdough Discard Pumpkin Dinner Rolls
-
Sourdough Discard Potato Dinner Rolls
If you tried these Sourdough Discard Garlic Rolls, please leave a star rating and share how they turned out in the comments. Happy baking!
Sourdough Discard Garlic Rolls
Jessica Vogl
Pin Recipe
Equipment
- Kitchen scale
- Silicone brush
- 8×8-inch baking pan
Ingredients
For the rolls
- ¼ cup non-dairy or regular milk, warmed to 110°F
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 2 tablespoons all-purpose flour
- 200 grams (about ¾ cup) sourdough discard, unfed and 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 (or 4 minced garlic cloves)
- 1 tablespoon fresh parsley, chopped
- Flaky sea salt, for sprinkling
Instructions
- Combine warmed milk, instant yeast, and sugar in a mixer bowl or large bowl. Add flour, sourdough discard, beaten egg, garlic powder, and salt. With the mixer on low, add 2 tablespoons melted butter and mix until a shaggy dough forms.
- Turn the dough onto a work surface and knead 3–4 minutes until smooth and slightly tacky. Add flour or milk 1 tablespoon at a time if needed to reach the right consistency.
- Place the dough in a greased bowl, cover, and let rise about 90 minutes or until doubled.
- Brush an 8×8-inch pan with 1 tablespoon melted butter and set aside.
- Divide the dough into 9 equal pieces, shape each into a ball, and place seam-side down in the prepared pan.
- Cover and let rise 60 minutes until puffed and doubled. Preheat the oven to 375°F.
- Brush the rolls with 1 tablespoon melted butter and bake 20–25 minutes until golden brown.
- While the rolls bake, melt the remaining 3 tablespoons butter, stir in garlic powder (or minced garlic) and chopped parsley. When the rolls come out of the oven, brush them with the butter-herb mixture, sprinkle with flaky sea salt, and serve warm.
Notes
If doubling or tripling the recipe, use additional 8×8-inch pans as needed and follow the same steps for each pan.
To use active sourdough starter: omit the yeast and substitute 200g active starter for the discard, and allow longer rise times.
Nutrition
Carbohydrates: 49 g
Protein: 8 g
Fat: 10 g