Dinner

Cheesy Herb and Butter Sourdough Rolls Recipe

Byrami Hayes April 2, 2026April 2, 2026

Introduction

These Cheesy Herb and Butter Sourdough Rolls are soft, flavorful, and perfect for any meal. Packed with garlic, fresh herbs, and melted cheddar, they make an irresistible treat that’s sure to impress your family and friends.

A close-up view of seven baked swirled rolls in a clear glass baking dish, each roll composed of multiple soft golden-brown layers spiraled tightly with orange melted cheese and small pieces of green herbs scattered throughout. The rolls are thick and fluffy with a smooth, shiny crust on top, showing slightly crispy edges. The cheese appears melted into the layers, giving a rich texture, while the herbs provide specks of green contrast against the warm, creamy dough in a white marbled setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g warm milk
40g melted butter
1 egg
125g active sourdough starter
1 tbsp sugar
325g unbleached all purpose flour
8g salt
1/3 cup softened butter
3 cups grated cheddar cheese
3 cloves minced garlic
3/4 cup fresh chopped parsley, dill, or other fresh herbs

Instructions

Step 1: Add the warm milk, melted butter, egg, active sourdough starter, sugar, flour, and salt to a bowl fitted with a stand mixer and dough hook attachment.
Step 2: Mix the dough for 5-7 minutes until smooth and elastic. You can also knead by hand but it will take more time and effort.
Step 3: Once the dough pulls away from the bowl, cover it with a tea towel and let it rest for 30 minutes.
Step 4: Perform a set of stretch and folds to strengthen the dough. Cover and rest another 30 minutes.
Step 5: Repeat the stretch and folds 1-2 more times at 30-minute intervals.
Step 6: Cover the dough with plastic wrap and let it rise at room temperature until doubled in size, about 8-10 hours.
Step 7: Turn the dough onto a clean counter and roll it into a large rectangle about 1/4 inch thick. Avoid flouring the surface to help the dough hold its shape.
Step 8: Mix softened butter and minced garlic together, then spread evenly over the dough. Sprinkle the grated cheddar and fresh herbs on top.
Step 9: Roll the dough tightly from the edge closest to you, forming a log.
Step 10: Using a sharp knife, slice the log into 8 equal pieces.
Step 11: Place the rolls cut side up in an 8×11 inch baking dish. Cover with a tea towel and let them rest for about 2 hours until puffed.
Step 12: Preheat the oven to 375°F (190°C).
Step 13: Bake the rolls for 20-25 minutes or until golden brown. Optionally, brush the tops with melted butter halfway through baking for extra richness.
Step 14: Remove the rolls from the oven and let them cool slightly before serving. Enjoy warm!

Tips & Variations

Use a mix of herbs like rosemary, thyme, or chives for different flavor profiles.
Try swapping cheddar for mozzarella or gruyère for a melty twist.
For a dairy-free version, substitute butter with olive oil and choose a vegan cheese alternative.
Keep your sourdough starter active and bubbly for best rise and flavor.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a warm oven or microwave to regain softness and melty cheese goodness.

How to Serve

A close-up image shows a large silver mixing bowl containing smooth, light beige dough with a shiny surface, positioned at the upper left; below and to the right, there is a pile of shredded orange cheddar cheese on a white marbled surface. To the top right, a small silver bowl holds creamy, pale yellow butter with a spoon inside, and below it, a smaller dark blue bowl contains finely chopped green herbs, including dill and parsley. All the items are placed closely together on a white marbled surface, with natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute with active dry yeast by using about 2 teaspoons and reducing the fermentation time accordingly. The flavor will be less tangy but still delicious.

Do I have to let the dough rise overnight?

The long rise helps develop flavor and texture, but if pressed for time, a shorter rise with more yeast can work. The rolls may be less complex in taste but will still turn out soft and cheesy.