Sourdough Herb and Cheese Rolls Recipe

½ cup (120g) sourdough starter (discard or active)

¾ cup (180ml) warm milk

2 ½ cups (315g) all-purpose flour

2 tbsp unsalted butter, melted

1 tbsp sugar

1 tsp salt

½ tsp garlic powder (optional)

For the Filling:

1 cup shredded cheese (cheddar, mozzarella, or parmesan)

2 tbsp butter, softened

1 tsp dried oregano

1 tsp dried basil

½ tsp black pepper

For Topping (Optional):

1 egg yolk + 1 tbsp water (for egg wash)

Extra shredded cheese and herbs for garnish

Instructions:

Make the Dough – In a bowl, mix the sourdough starter, warm milk, melted butter, sugar, salt, and garlic powder. Gradually add the flour and knead until a soft dough forms (about 8 minutes). Cover and let rest for 4-6 hours (or overnight in the fridge).

Prepare the Filling – Mix the shredded cheese, softened butter, oregano, basil, and black pepper in a small bowl.

Shape the Rolls – Roll the dough into a rectangle (about ¼ inch thick). Spread the cheese mixture evenly over the surface. Roll it up tightly like a cinnamon roll and slice into 10-12 rolls.

Final Rise – Arrange the rolls in a greased baking dish. Cover and let rise for 1-2 hours until puffy.

Bake – Preheat the oven to 375°F (190°C). Brush the rolls with egg wash and sprinkle with extra cheese and herbs. Bake for 20-25 minutes until golden brown.

Cool & Serve – Let them cool slightly before serving. Enjoy warm with butter!