Description
Savory sourdough herb and cheese rolls bring rustic Italian countryside charm to your table. Fresh herbs and melted cheese create irresistible comfort, inviting you to savor each delightful, warm bite.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (315g) all-purpose flour
- 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
Liquid and Starter Ingredients:
- 1/2 cup (120g) sourdough starter (discard or active)
- 3/4 cup (180ml) warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
Herbs and Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2 tablespoons butter, softened
Topping:
- 1 egg yolk
- 1 tablespoon water
- Extra shredded cheese for sprinkling
- Additional dried herbs for garnish
Instructions
- Combine sourdough starter, warm milk, melted butter, sugar, salt, and garlic powder in a large mixing bowl, stirring until thoroughly incorporated.
- Gradually fold in flour, mixing until a shaggy dough texture emerges. Transfer to a floured surface.
- Knead the dough for 8 minutes, developing a smooth and elastic consistency. Incorporate minimal flour if the dough feels excessively sticky.
- Transfer dough to a lightly oiled bowl, cover with a damp cloth. Allow fermentation at room temperature for 4-6 hours, or refrigerate overnight until volume doubles.
- Prepare herb-cheese mixture by blending shredded cheese, softened butter, dried oregano, dried basil, and black pepper until uniformly mixed.
- Roll out dough into a rectangular shape approximately 12×16 inches, maintaining a thin 1/4-inch thickness.
- Evenly distribute the herb-cheese mixture across the dough’s surface, maintaining a small border around the edges.
- Tightly roll the dough from the long side, creating a compact log. Seal the seam by pinching. Slice into 10-12 uniform rolls using a sharp knife.
- Arrange rolls cut-side up in a greased baking dish, allowing minimal spacing between them. Cover with a protective cloth.
- Allow rolls to proof for 1-2 hours at room temperature until they expand and nearly touch each other.
- Preheat oven to 375°F (190°C) approximately 20 minutes before baking.
- Delicately brush roll tops with egg wash. Optional: Sprinkle additional cheese and herbs for enhanced flavor.
- Bake for 20-25 minutes until golden brown. If browning occurs too quickly, loosely tent with aluminum foil.
- Remove from oven and let rest 5-10 minutes. Serve warm, optionally accompanied by butter.
Notes
- Choose a mature, active sourdough starter at peak fermentation for the most robust flavor and best rise in your rolls.
- Work with room temperature ingredients to ensure even mixing and optimal dough development during the fermentation process.
- Keep the dough slightly tacky but not overly sticky, which helps create a soft, tender texture in the final rolls.
- Try different cheese combinations like sharp cheddar, gruyère, or parmesan to customize the flavor profile of your herb and cheese rolls.
- Prep Time: 5 hours 30 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg