Imagine pulling apart a warm, golden-brown dinner roll that's infused with the rich, aromatic essence of fresh garlic and the tangy complexity of sourdough. These aren't just any dinner rolls - they're a culinary experience that will transform your ordinary meal into an extraordinary feast. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your bread-making skills and impress everyone at your table with minimal effort and maximum flavor.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup warm water
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, and minced garlic. Mix thoroughly to distribute the garlic evenly.
- Add olive oil and salt to the starter mixture, stirring until well combined.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a shaggy dough forms. Use a wooden spoon or your hands to blend the ingredients.
- Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should spring back when gently pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately
- 5 hours or until the dough has doubled in size.
- After the first rise, punch down the dough to release air bubbles and divide it into 12 equal portions.
- Shape each portion into a smooth, round roll and place them slightly apart on a parchment-lined baking sheet.
- Cover the rolls with a clean kitchen towel and allow them to proof for an additional 30-45 minutes until they become puffy and nearly doubled in size.
- Preheat the oven to 375°F (190°C) during the final proofing stage.
- Optional: Brush the rolls with melted butter or egg wash for a golden, shiny finish.
- Bake the rolls for 18-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.
Tips
- Temperature Matters: Ensure your sourdough starter and water are at the right warmth (around 70-80°F) to activate the yeast effectively.
- Kneading Technique: Don't rush the kneading process. A full 10-12 minutes develops the gluten, giving your rolls that perfect chewy texture.
- Rising Environment: Choose a warm, draft-free spot for proofing. A turned-off oven with the light on or near a warm appliance works great.
- Moisture Check: The dough should be slightly tacky but not sticky. Add flour sparingly during kneading.
- Optional Enhancement: For extra flavor, try brushing the rolls with garlic-infused butter before baking.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days or frozen for up to a month.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
