Herbed Pull-Apart Sourdough Dinner Rolls

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Prep Time20

Cook Time45

Total Time1 5

Course: Bread

Cuisine: American

Servings: dinner rolls

Calories: 245kcal

½ cup unsalted butter 115 grams
3 garlic cloves finely minced (or 1 teaspoon garlic paste)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
½ teaspoon fine sea salt adjust to taste
Optional: pinch of crushed red pepper flakes or a squeeze of lemon juice for brightness

Start with an active sourdough starter at peak. In a large bowl, whisk together starter, warm milk, sugar, and egg.
Stir in flour and salt, and mix until a rough dough forms.
Knead in butter until the dough is smooth and elastic: 5 minutes in a stand mixer, 7-8 by hand.
Knead in chopped herbs and knead until evenly distributed: 1 minute with a stand mixer, 1-2 by hand. Cover and let rise until doubled, 4–6+ hours depending on room temperature.
Turn the dough out onto a lightly floured surface. Divide into 12–15 equal portions and shape into balls. This is where you get to decide how big the rolls will be.
Arrange in a greased 9×13 baking dish so they are touching but not tightly packed. Cover with a damp tea towel and let rise 1–2 hours until puffy. You can see in the pictures above how the dough will look once ready to bake.
Note: If you would like individual rolls that are not pull-apart, place them on a baking sheet lined with parchment, leaving about 2 inches between the rolls.

Melt the butter: In a small saucepan over low heat, melt the butter until it just begins to foam.
Infuse with garlic and herbs: Add minced garlic and cook gently for 1–2 minutes, stirring often, until fragrant but not browned. Stir in rosemary and thyme and continue to cook another 30–60 seconds to release their oils.
Finish with parsley and salt: Remove from heat and stir in chopped parsley and salt. Let the mixture rest for 3–5 minutes to allow the flavors to meld.
Brush and serve: Generously brush the warm butter sauce over the hot rolls immediately after baking. Reserve a little extra to serve on the side for dipping.

Notes:

Rolls can be baked ahead and reheated at 300°F for 10 minutes before serving.
Swap in dried herbs if fresh ones aren’t available. Use 1 teaspoon dried per tablespoon fresh.
For extra flavor, add garlic powder or Parmesan to the dough.