Herb Cheese Sourdough Rolls (Print Version)

# Ingredients:

→ Dough

01 - 1 tablespoon sugar
02 - ½ teaspoon garlic powder (optional)
03 - 2½ cups (315g) all-purpose flour
04 - 1 teaspoon salt
05 - ¾ cup (180ml) warm milk
06 - 2 tablespoons unsalted butter, melted
07 - ½ cup (120g) sourdough starter (discard or active)

→ Herb and Cheese Filling

08 - 2 tablespoons butter, softened
09 - 1 teaspoon dried basil
10 - ½ teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - 1 cup shredded cheese (cheddar, mozzarella, or parmesan)

→ Topping

13 - Extra shredded cheese for sprinkling
14 - 1 egg yolk mixed with 1 tablespoon water (for egg wash)
15 - Additional dried herbs for garnish

# Instructions:

01 - In a big bowl, toss together the sourdough starter, sugar, milk that's slightly warm, melted butter, salt, and garlic powder (if using). Mix until smooth.
02 - Slowly stir in the flour to the liquid mix. Keep stirring until it’s a rough, scrappy dough. Place it on a floured counter.
03 - Work the dough with your hands for about 8 minutes so it's stretchy and smooth. Add just a touch more flour if it sticks too much, but don’t go overboard.
04 - Pop the dough into a lightly greased bowl. Cover it with a damp towel or some plastic wrap, then let it sit for 4-6 hours, or even overnight in the fridge. It should puff up and roughly double in size.
05 - Mix the softened butter, shredded cheese, and all the dried herbs together with the pepper in a small bowl until it's evenly combined.
06 - Flatten your dough into a neat rectangle (about 12x16 inches), keeping it around ¼ inch thick.
07 - Carefully spread the herb and cheese mixture over the rolled-out dough, leaving a small border of about ½-inch around the sides.
08 - Roll the dough tightly, starting on the longer side, into a log. Pinch the edge to seal it. Slice the log into 10-12 pieces using either a sharp knife or dental floss (plain, no flavor!).
09 - Lay the rolls neatly, cut side facing up, in a greased 9x13 inch dish or round pan. Leave some space between them and cover again with a damp towel or wrap.
10 - At room temp, let the rolls sit for 1-2 hours until they puff up and fill most of the gaps.
11 - Around 20 minutes before baking, turn your oven to 375°F (190°C) to heat up.
12 - Brush the tops of the rolls gently with the egg wash. Sprinkle with extra cheese and herbs if you like.
13 - Bake for 20-25 minutes, or until the tops look golden and they're baked through. If browning too fast, toss foil loosely over.
14 - Take the rolls out of the oven, let them cool for 5-10 minutes right in the pan, then enjoy them warm! Add butter if you're feeling indulgent.

# Notes:

01 - This is a great way to use up sourdough starter, whether it's active or discard.
02 - Letting the dough ferment longer (especially in the fridge overnight) gives more flavor.
03 - You can switch up the herbs—try rosemary, thyme, or even chives for a twist!
04 - Want more garlic taste? Toss in a couple cloves of minced garlic to the filling mix instead of, or along with, the garlic powder from the dough.

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