Sourdough Herb and Cheese Rolls (Print Version)

# Ingredients:

→ Dough

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

→ Herb and Cheese Filling

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

→ Topping

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

# Instructions:

01 - In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, sugar, salt, and garlic powder (if using). Stir until well mixed.
02 - Gradually add the flour to the wet ingredients, stirring until a shaggy dough forms. Turn out onto a floured surface.
03 - Knead the dough for about 8 minutes until it becomes smooth and elastic. Add a small amount of flour if the dough is too sticky, but try to keep it relatively soft.
04 - Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 4-6 hours, or overnight in the refrigerator. The dough should become puffy and approximately double in size.
05 - In a small bowl, mix together the shredded cheese, softened butter, dried oregano, dried basil, and black pepper until well combined.
06 - On a lightly floured surface, roll the dough into a rectangle approximately 12x16 inches and about ¼ inch thick.
07 - Spread the cheese and herb mixture evenly over the surface of the dough, leaving a ½-inch border along the edges.
08 - Starting from the long side, tightly roll the dough into a log, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 10-12 equal-sized rolls.
09 - Place the rolls cut-side up in a greased 9x13 inch baking dish or round cake pan, leaving a small amount of space between each roll. Cover with a damp cloth or plastic wrap.
10 - Let the rolls rise for 1-2 hours at room temperature, or until they are puffy and have expanded to fill most of the space between them.
11 - About 20 minutes before baking, preheat your oven to 375°F (190°C).
12 - Gently brush the tops of the rolls with the egg wash. Sprinkle with additional shredded cheese and herbs if desired.
13 - Bake the rolls for 20-25 minutes, or until they are golden brown on top and fully baked through. If they start to brown too quickly, cover loosely with aluminum foil.
14 - Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. Serve warm, optionally with extra butter for spreading.

# Notes:

01 - These rolls use sourdough discard or active starter, making them a perfect way to use up excess starter.
02 - The longer the initial fermentation (especially if refrigerated overnight), the more developed the sourdough flavor will be.
03 - Feel free to customize the herbs according to your preference - thyme, rosemary, or chives also work beautifully.
04 - For a stronger garlic flavor, add 1-2 minced garlic cloves to the filling mixture instead of or in addition to the garlic powder in the dough.

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