Soft, fluffy and packed with savoury flavour, these Sourdough Garlic Cheese Rolls are everything you want from a comfort bake. Think tender, buttery dough rolled with garlic butter and melted cheese, baked until golden brown and finished with even more garlic butter on top. If you're looking for cheesy sourdough rolls or sourdough garlic buns that truly deliver, this is it. They're rich, indulgent and absolutely irresistible straight from the oven.
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Recipe Highlights
TASTE: Cheesy, garlicky & indulgent
TEXTURE: Fluffy centre, golden edges
DIFFICULTY: Intermediate
WHAT'S SPECIAL: Cinnamon-roll style, but savoury
SEB'S RATING: Would eat all 9 fresh out of the oven!
Cinnamon Style Rolls, But Cheesy and Garlicky
We often think of rolled sourdough bakes as sweet - sourdough cinnamon rolls, sourdough lemon rolls, soft breakfast treats - but these take that same idea and turn it into something deeply savoury.
Instead of sugar and spice, you get layers of garlic butter, mozzarella and Parmesan, all rolled into a soft enriched dough and baked into fluffy rolls. The result is somewhere between sourdough bread rolls and cheese sourdough garlic bread, but softer, richer and perfect for sharing.
They're the kind of side dish that steals the show - whether served with soups, salads or alongside BBQ meats at a summer gathering or even a cosy game day spread.
Ingredient Notes
- Strong bread flour gives the best structure and helps create that soft but slightly chewy crumb, though plain (all-purpose flour) can work in a pinch.
- An active sourdough starter is essential here - make sure it's bubbly and at its peak for best results.
- Milk and a large egg enrich the dough, creating soft, fluffy rolls, while unsalted butter adds richness and flavour throughout.
- Fresh garlic is key for that bold garlic butter flavour - avoid swapping fully for garlic powder, though you can add a pinch for extra depth. Fresh parsley brings brightness, and a little salt balances everything.
- For cheese, low-moisture mozzarella melts beautifully without making the rolls soggy, while Parmesan adds a sharper, savoury note. You can experiment with other cheeses like cheddar or even a touch of blue cheese, but keep moisture levels in mind.
You'll find the full list of ingredients and exact quantities in the recipe card.
Step-By-Step Method
Day 1
Feed The Starter
Feed your active sourdough starter (1:1:1 ratio) and leave it in a warm place for 4-5 hours until doubled and bubbly. If your starter keeps throwing a tantrum, head to our article - Sourdough Starter Doesn't Double Within 4 Hours, or download our FREE Sourdough Starter Troubleshooting Guide below.
Make The Dough
In the bowl of a stand mixer fitted with a dough hook attachment, combine bread flour, sugar and salt. Add the active starter, milk and egg, and mix on low speed until a shaggy dough forms. Cover the bowl with a damp tea towel and leave for 10 minutes.
Add softened butter gradually, then knead on medium speed for 8-10 minutes until the dough becomes smooth, elastic and pulls away from the sides of the bowl. It should pass the windowpane test too.
Bulk Fermentation and Cold Ferment
Shape the dough into a ball and place it into a lightly oiled large bowl. Cover with plastic wrap and let the dough rise in a warm spot for 4-5 hours until it nearly doubles in size.
Transfer to the fridge and leave for an overnight rise (8-16 hours). This improves flavour and makes shaping easier the next day.
Day 2
Shaping and Filling
In a small bowl, mix softened butter, fresh garlic, parsley and salt to make garlic herb butter.
Tip the cold dough onto a lightly floured surface. Roll it into a large rectangle (approx. 42 x 30 cm). Spread the garlic butter evenly, then scatter over mozzarella and Parmesan.
Roll tightly into a log and cut into 9 equal pieces, or cut into strips and roll individually. Place into a lined baking dish or baking pan with parchment paper.
Second Proof
Cover loosely with plastic wrap and leave in a warm place for the second rise (4-5 hours, depending on the temperature of your kitchen), until the dough rolls have puffed up and look airy.
Baking
Preheat the oven to 180°C. Scatter extra cheese on top and bake in the preheated oven for 25-30 minutes until golden brown.
TIP: We do not egg wash these rolls. The sugar and butter in the dough, plus cheese on top, will brown enough.
While baking, gently heat melted butter with garlic over medium heat until fragrant (but not browned), then stir in parsley and a pinch of salt.
Brush the hot rolls generously with garlic butter using a pastry brush. You may sprinkle some flaky sea salt on top. Leave to cool slightly before serving.
Important Recipe Tips
- Enriched dough behaves differently. Because of the butter, milk and egg, this dough rises more slowly than lean doughs - be patient during bulk fermentation as well as second rise.
- Use a strong starter. A weak starter will struggle to lift this enriched dough properly.
- Cold dough is easier to handle. The overnight rise firms up the dough, making rolling and shaping much easier on your counter tops.
- Don't overload with cheese. Too much cheese can lead to soggy centres instead of a tender crumb.
- Watch the dough, not the clock. Rising time depends on the temperature of your kitchen - look for volume increase rather than strict timing.
- Serve warm for best results. These are at their absolute best when freshly baked and still slightly warm.
Serving Suggestions
These sourdough garlic cheese rolls are best served warm, when the cheese is soft and the crumb is fluffy.
They're perfect:
- alongside soups or stews
- as a side dish for BBQ or roasted meats
- with salads for a more substantial meal
- dipped into marinara sauce or even a drizzle of hot honey for contrast
They also make a brilliant addition to a sharing table or special occasion spread.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
To reheat, wrap the rolls in foil and warm in the oven at 160°C for 10-15 minutes. This helps restore their soft, fluffy texture. You can also microwave briefly, but the oven gives the best results.
More Sourdough Recipes To Try
If you enjoy savoury bakes like these sourdough cheese buns and sourdough garlic rolls, there are plenty more sourdough recipes to explore - from sourdough garlic knots to pumpkin sourdough dinner rolls and more.
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Cheesy Sourdough Garlic Rolls (Pull-Apart Bread)
Equipment
- Baking Tray high-rimmed, approx 24x24cm (9x9 in)
Ingredients
Sourdough:
- 350 g strong white flour with about 12% protein content
- 30 g granulated sugar
- ½ teaspoon salt
- 150 g active sourdough starter 100% hydration
- 150 ml milk
- 1 egg large
- 50 g unsalted butter softened
Garlic Butter Filling:
- 70 g unsalted butter very soft (not melted)
- 5-6 garlic cloves very finely minced or grated
- 2 tablespoon fresh parsley finely chopped
- ¼ teaspoon salt
Cheese Filling:
- 120 g mozzarella grated (low-moisture if possible - key for avoiding soggy centres)
- 40 g Parmesan finely grated
Cheese Topping
- 30 g mozzarella grated
- 15 g Parmesan finely grated
Garlic Butter Finish:
- 30 g unsalted butter melted
- 1 small garlic clove grated/ minced
- 1 tablespoon parsley finely chopped
- pinch of salt
Instructions
DAY 1
Feed The Starter:
- First thing in the morning, feed your sourdough starter in the ratio of 1:1:1 and leave it in a warm spot for 4-5 hours to at least double in volume.
Make The Dough:
- When your sourdough starter is active and bubbly, start making the dough. In the bowl of a stand mixer, combine strong flour, sugar and salt. Add the sourdough starter, milk and egg. Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point). Cover the bowl, and leave the dough to rest for 10 minutes.
- Run the mixer on low speed again, and bit by bit, add the softened butter. Increase the mixer to medium speed and keep on kneading for about 10 minutes, or until the dough passes the windowpane test (until you can stretch the dough so thin that you can see through it without tearing it). The dough will be soft and elastic, but a little less sticky than brioche dough.
Bulk Fermentation and Cold Ferment:
- Tip the dough onto a work surface, shape it into a ball and place it into a large lightly oiled bowl. Cover it with plastic wrap and leave it in a warm place to finish bulk fermentation for 4-5 hours, until it almost doubles in volume.
- Transfer the bowl to the fridge and leave it to cold ferment overnight (8-16 hours).
DAY 2
Shaping and Filling
- In a small bowl, combine softened unsalted butter, minced garlic, finely chopped parsley and salt.
- Grease a 24x24cm baking dish with butter (alternatively, line the baking tray with a sheet of parchment paper). You will want a dish with high rims so that you can cover the top without the top of the dough touching the cover as the rolls rise.
- Scoop the dough out of the bowl onto a lightly floured surface. It should be quite firm and not sticky. Using a stainless steel rolling pin (or a floured rolling pin), roll the dough out into a rectangle measuring approx. 42x30cm.
- Spread the garlic butter on top. Scatter the parmesan and mozzarella all over.
- Roll it into a tight log and pinch the seam together, then cut it into 9 even pieces. Alternatively, cut the rolled out dough into 9 even long strips, about 4.5 cm (1¾ in). Roll each strip tightly and arrange them in a prepared baking dish.
Second Proof
- Cover your unbaked rolls with a lightly oiled cling film and leave the sourdough cheese rolls for 4-5 hours for their final rise. Choose a warm spot (22-25°C is ideal). If your kitchen is colder, you may need to leave them to rise for longer. Your buns should have bulked up by about 75% when they are ready to bake. Read more about how to know when sourdough is ready to bake.
- Preheat the oven to 180°C (360°F).
Baking
- Scatter the mozzarella and parmesan on top and place the rolls in the centre of the oven for approx 25-30 minutes, until they are golden brown.
Garlic Butter Finish
- In the meantime, prepare the garlic butter, by placing butter and minced garlic in a small saucepan. Allow the butter to melt and gently bubble over very low heat for 5-8 minutes, until garlic softens and butter infuses, but do not allow the garlic to brown. Take it off heat and stir in salt and parsley.
- Once baked, remove the rolls from the oven and brush the garlic butter all over the surface. Leave them to cool down in the tray for 15-20 minutes, and serve warm!
Nutrition
Michele says
These sourdough garlic rolls were the highlight of our meal. They were soft, fluffy and had just the right amount of garlic.
Ieva Greber says
Ah,thank you! What a huge compliment! So so glad you loved them 🙂
Laura says
Pulled these out of the oven and my whole house smelled amazing. So buttery and cheesy.
Ieva Greber says
Thank you, Laura! That buttery, cheesy garlic smell is dangerously good, isn’t it? Basically impossible to act normal around a tray of these fresh from the oven.
Helena says
These cheesy sourdough garlic rolls are soft, buttery, and packed with irresistible flavor. A perfect pull-apart treat that’s great for sharing!
Jan says
We can't get enough of these, so cheesy and just enough garlic flavor. We make this every time we have pasta night.
Ieva Greber says
Love that these have become a pasta night staple — cheesy, garlicky sourdough rolls are basically the perfect sidekick. Thanks for making them part of the routine!
Jackie says
These sourdough garlic cheese rolls sound soft, buttery, and packed with so much savory flavor. The melted cheese and garlic butter make them feel like the ultimate cozy comfort bake.
Ieva Greber says
Thanks, Jackie — soft, buttery and packed with flavour is exactly the goal with these. Glad they're giving off proper cosy comfort vibes!