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Sourdough Italian Herb and Cheese Rolls

these Sourdough Italian Herb and Cheese Rolls are so soft, come together the same day, and have all the amazing flavor for Italian herbs and three types of cheese mixed right into the dough and baked on top. These are the perfect side for any dinner!
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 12

Equipment

  • Stand mixer with dough hook (or strong hands!) - for mixing the dough. You can also mix this dough by hand!
  • Bowl or straight edge container - for proofing dough.
  • Microwave-safe bowl - for melting the butter.
  • Whisk - for mixing the wet ingredients.
  • Small Bowl - to mix garlic cheese mixture.
  • 9x13-inch baking pan - for baking rolls. I love this 9x13 baking pan from USA Bakeware.
  • Parchment paper (optional) - keeps the rolls from sticking and makes them easy to remove.
  • Digital scale - recommended for accurate measurements and weighing your rolls. I love this digital kitchens scale.
  • Measuring cups and spoons - for measuring ingredients.
  • Bench scraper or knife - for cutting dough for rolls. I like this bench knife for shaping.
  • Pastry brush (optional) - for the butter topping.
  • Digital food thermometer (optional) - helpful for checking internal temperatures. This is my go-to kitchen thermometer.
  • Cheese Grater (optional) - if you're grating your own cheese.

Ingredients
  

Dough:

  • ¾ (200g) cup active bubbly sourdough starter 100% hydration
  • 1 egg
  • ¾ (180g) cup whole milk
  • ⅓ (80g) cup warm water about 80 degrees
  • 2 (30g) Tbsps granulated white sugar
  • ¼ (55g) cup avocado oil or any neutral oil
  • 4½ (550g) cups all-purpose flour
  • 2 (10g) teaspoons fine sea salt

Cheese Herb Blend:

  • 1 (115g) cup sharp cheddar cheese shredded
  • ½ (55g) cup Monterey Jack cheese shredded
  • ¼ (25g) cup Parmesan cheese finely shredded
  • 1 tablespoon Italian seasoning
  • ½ teaspoon dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Sourdough Discard Option:

  • ¾ (200g) cup sourdough discard
  • 1 teaspoon instant yeast

Topping:

  • 2 (28g) tablespoons salted butter melted

Instructions
 

Step 1: Mix the Dough

  • In your stand mixing bowl or a large mixing bowl, add the active sourdough starter, egg, milk, warm water (about 80 degrees), sugar, and oil to the bowl of a stand mixer. Give everything a whisk, it's okay if it's still a little lumpy.
    ¾ (200g) cup active bubbly sourdough starter, 1 egg, ¾ (180g) cup whole milk, ⅓ (80g) cup warm water, 2 (30g) Tbsps granulated white sugar, ¼ (55g) cup avocado oil
  • Sourdough Discard Option: If you want to make this recipe with sourdough discard and yeast, add the discard and yeast to the wet ingredients above and whisk in.
    ¾ (200g) cup sourdough discard, 1 teaspoon instant yeast
  • After you combine the wet ingredients, add the bread flour and salt to the bowl.
    4½ (550g) cups all-purpose flour, 2 (10g) teaspoons fine sea salt
  • Mixing by hand: If you're mixing this dough by hand, mix and knead the dough together until it's a smooth ball. This should take about 6-8 minutes.
  • Mixing with a stand mixer: If you're using a stand mixer, knead the dough on the lowest setting Speed 1-2 for 8-10 minutes, scraping the bowl halfway through to make sure everything is incorporated.
  • Once the dough is mixed, grease a bowl or container large enough for the dough to double with cooking spray and transfer the dough to the container. Cover the dough with plastic or a lint-free towel, and allow the dough to rest 30 minutes.

Step 2: Stretch and Folds

  • While the dough rests, prepare your cheese and herb blend.
  • If you need to shred your cheese, do that at this time.
    1 (115g) cup sharp cheddar cheese, ½ (55g) cup Monterey Jack cheese, ¼ (25g) cup Parmesan cheese
  • In a small bowl, combine the Italian seasoning, garlic powder, onion powder, dried parsley, finely grated parmesan, shredded sharp cheddar, and shredded Monterey Jack cheese (if using).
    1 tablespoon Italian seasoning, ½ teaspoon dried parsley, 1 tsp garlic powder, 1/2 tsp onion powder
  • Once the 30 minute rest has finished, add exactly HALF of the cheese blend to your dough. Refrigerate the remaining cheese mixture for later.
  • Next you'll begin your stretch and folds; this helps build structure in your dough and incorporates the cheese mixture.
  • How to do a stretch and fold: Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
  • Cover the dough and let it rest for 20 minutes. Repeat this stretch and fold process one more time at 20 minute intervals for a total of 2 sets.
  • Your dough should be smooth and silky and the cheese mixed throughout the dough.
  • Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on, near a heater, or even on top of a dryer that's on to conduct some heat!
  • Cover the dough and allow it to rest in a warm spot until it has reached a 90 percent rise.
  • Sourdough Discard Option: If you're using yeast, this dough will proof much faster. Allow the dough to rise about 90 percent (almost double); this should take 1 1/2 to 2 hours.
  • Optional Overnight Fermentation: If you want to extend the fermentation time on the dough or need to wait to shape the rolls, cover the bowl well and transfer to the refrigerator and chill until you're ready to shape the rolls the next day.

Step 3: Shaping the Rolls

  • Spray a 9x13 baking pan with non stick cooking spray. I like to line my pans with parchment for a cleaner release, but this is optional. Set the pan aside for later.
  • Spray your work surface with cooking spray, and gently turn the dough out onto the work surface. I find cooking spray works better than flour with this process.
  • Cut the dough into 12 even pieces. If you're weighing the rolls for precision, they should each weigh roughly 95g each.
  • Shaping/Size Note: These rolls are larger, if you'd like a smaller roll make 24 (45g) rolls and make 6 rows of 4 rolls in the pan.
  • Shape each piece of dough by tucking the dough under itself to form a ball, then gently roll it in your hand to shape a tight ball.
  • Repeat this step to shape all of the rolls, then transfer the shaped rolls to the prepared baking pan. Line the rolls in three rows of four. Cover the pan with plastic or a lint free cloth for the second proof.
  • Overnight Refrigeration: If you want to shape and wait to bake your rolls till the next day, you can cover your pan and transfer the rolls to the refrigerator overnight at this point. Proof rolls the next day until almost doubled and bake as directed.
  • Allow the rolls to proof until about doubled in size, about 1 hour; a warm spot will make this process faster. Don't skip letting these proof until they're very puffy, or you will end up with a more dense roll.
  • Sourdough Discard Option: if you're making the discard option of these rolls, the second rise will be shorter. I allow my rolls to proof about 45 minutes before baking when making the discard option.

Step 4: Bake the Rolls

  • Preheat your oven to 350 F.
  • Uncover your proofed rolls and sprinkle the tops evenly with the remaining cheese and herb blend.
  • Bake the rolls for 35-40 minutes and tops are golden brown. Internal temperature should be between 195-200 F.
  • For an extra golden top, increase the baking temperature to 375 F for the last ten minutes of baking.
  • Remove the rolls from the oven when done and transfer to a cooling rack to avoid soggy bottoms from sitting in the pan.
  • Tip for using glass baking dishes: Glass baking dishes can take a longer time for the rolls to bake, so add 10-15 minutes to the bake time if needed and make sure the rolls internal temperature 195-200 F. If the tops are getting too brown, foil the pan and finish baking.
  • Gently heat your butter in the microwave or on the stove until just melted. Brush tops of the warm rolls with the butter, coating them liberally.
    2 (28g) tablespoons salted butter
  • Allow the rolls to cool slightly, then serve with more butter.
  • Yields 12 dinner rolls

Notes

Freezing + Storage Tips:
Room Temperature: store rolls in airtight container up to 2 days.
Freezing and Re-heating (Baked Rolls): Bake rolls for 30 minutes at 375°F, cool fully, then freeze. To reheat, thaw 6 hours at room temp, bake at 350 F covered with foil for 15-20 minutes. Check internal temperature to make sure center has been heated to 195 F.
 

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 46gProtein: 12gFat: 13g
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