These cheddar garlic scape sourdough rolls are a delightful way to use farm to table ingredients for your next dinner. Made with cheddar cheese and garlic scapes these rolls are fragrant, cheesy and a great addition to any meal.
This was the first year we grew garlic in our garden. We planted the garlic in the fall and are seeing the results flourish this spring.
Growing garlic was a mystery to me, but garlic scales were even more unique. Once I heard about how to use garlic scapes after harvesting, I began dreaming of all the ways we could make our limited supply spread.
What I did not realize is garlic scapes only grow on hard neck garlic varieties. When recipe testing these cheddar garlic scape sourdough dinner rolls, I had limited resources at my disposal.
As a sourdough recipe creator, this can be a challenge! The good part is this recipe came together instantly, like it was born to be created and shared with others.
We love a good sourdough roll made with fresh ingredients to pair with all meals of the day. You know a recipe is a winner when you can not stop eating them.
I do apologize in advance. Your jean size may increase because of how delicious these are!
Why you will love these garlic scape cheddar rolls
Kitchen Equipment
We ferment the dough in a large mixing bowl with a lid. To divide the dough, we use a bench scraper. We like to prepare these in a glass 8×8 pan lined with a reusable silicone mat.
Ingredients for Garlic Scape Cheddar Sourdough Rolls
This recipe was inspired by one of our favorites – sourdough Hawaiian rolls! The ingredients are similar, though this is not a sweet roll. Therefore there is no pineapple juice, sugar or vanilla extract included within the recipe.
- Flour
- We use both all purpose flour, and a whole wheat flour for light and fluffy rolls
- Oil or butter
- We have tested this recipe with avocado oil, olive oil and butter. All turn out delicious
- Milk
- Egg
- Salt
- We used two types of salt within this recipe: Himalayan sea salt (within the rolls) and Maldon sea salt flakes (add on top before serving)
- Sourdough discard
- Both active discard and sourdough starter came be used within this recipe. Sourdough discard may take longer to double in size but will not impact overall flavor or texture due to a double rise.
- Cheddar cheese
- We love to get a block of cheddar cheese and shred it fresh
- Garlic scapes
- Garlic scapes are the star of this recipe. The flavor is mild, somewhere between a spring onion and a fresh garlic clove. They are not overly pungent and are more sweet than savory. The garlic scapes are fresh in flavor and are chopped finely before adding them into the dough.
How to make garlic cheddar sourdough rolls
Begin by combining milk, oil, sourdough starter, egg, and salt in a large mixing bowl. Stir until the mixture is fully incorporated.
Next, add in the flour. Stir by hand until the mixture comes together. The dough should not be sticky and should form a cohesive ball.
Cover the mixing bowl with a lid, plastic bag, or beeswax wrap and sit on the countertop until the dough has doubled in size. This took about 12 hours sitting at room temperature.
Once the dough doubles in size, incorporate the shredded cheddar cheese and diced garlic scapes. Fold in the sourdough inclusion until it is well combined in the dough.
Do not worry about over-kneading the dough. There is be a secondary rise before the sourdough rolls are baked.
Divide the dough in to 15 equal size rolls. Take each roll and begin tucking the ends underneath to the middle of the dough, creating a ball. Once there is tension on the dough from pulling the ends into the center, place the roll seam side down in a lined 8 x 8 glass pan.
If you are baking immediately, leave the baking dish on the counter and allow the sourdough cheddar garlic scape rolls to double in size. The dough is proofed when the dough has expanded and is not sticky or tacky when touched.
If you are waiting to cook later, cover the sourdough garlic scape rolls and place them into the refrigerator. Three to four hours before you are ready to bake them, pull them out and place them back on the counter.
This should give the dough enough time to warm back up to room temperature and double in size before baking. It is essential the dough has adequate rise time to ensure fluffy sourdough rolls as opposed to dense rolls.
When ready to bake preheat the oven to 375°F. Bake uncovered for 20 to 25 minutes. The rolls will be lightly brown on the top and will be firm to the touch.
Allow the rolls to cool for 5 to 10 minutes before splitting in half and serving with butter. You could also make them into sourdough Hawaiian roll sliders – but with these garlic scape cheddar sourdough rolls as the base (yum!).
Baker’s Timeline – Make now, bake later
Please note, this baker’s timeline can speed up or slow down based on the temperature and humidity of your home. We like to incorporate a long fermentation period on this dough, therefore we use the refrigerator to ‘pause’ the speed of the fermentation process. Adjust the timeline accordingly based on when you want to bake the rolls.
- 8PM (Night prior to bake) – Mix together dough and cover with lid. Allow to sit at room temperature until it has doubled in size.
- 8AM (Day of bake) – Place in refrigerator (covered) until ready to bake.
- 2PM – Remove from fridge. Once dough is pliable, add inclusions (garlic scapes and cheddar cheese). Cut and shape into rolls.
- 2:30PM – Ready to Bake – Allow to sit at room temperature until dough has doubled in size. This can take anywhere from one to two hours depending on the temperature of the home.
- To make the dough rise faster, I like to cover the dough and place it in a sunny spot / outside.
- ~3:30 – 4:30PM – Preheat the oven and bake the rolls. Once baked, allow to cool slightly before slathering with butter and enjoying.
How to store garlic scape cheddar sourdough rolls
Because there is dairy within these rolls, use your discretion on when deciding the timeline on when to refrigerate or freeze. We placed our leftover sourdough garlic scape cheddar rolls in a a Ziploc bag and placed them into the refrigerator once they had completely cooled. The next two days they were still soft, fluffy – especially after reheating.
Frequently Asked Questions
Garlic Scape Cheddar Sourdough Rolls
Equipment
- 1 Large Mixing Bowl
- 1 8×8 Glass Baking Pan
Ingredients
- 1 cup Whole Wheat Flour
- 1.5 cups All Purpose Flour Can swap part of whole with bread flour
- 1 tsp Salt If using salted butter, do not add salt
- 1/4 cup Avocado Oil Can swap with olive oil or melted butter.
- 3/4 cup Milk Can substitute dairy free milk or water
- 1 Egg
- 1/4 cup Sourdough Discard Sourdough discard or active starter
- 1 cup Cheddar Cheese Shredded
- 3 Garlic Scapes finely chopped
Instructions
- Begin by combining milk, oil, sourdough starter, egg, and salt in a large mixing bowl. Stir until the mixture is fully incorporated.Next add in the flour. Stir by hand until the mixture comes together. The dough should not be sticky and should form a cohesive ball.
- Cover the mixing bowl with a lid, plastic bag, or beeswax wrap and sit on the countertop until the dough has doubled in size. This took about 12 hours sitting at room temperature.
- Once the dough doubles in size, incorporate the shredded cheddar cheese and finely diced garlic scapes. Fold in the sourdough inclusion until it is well combined in the dough.
- Divide the dough in to 15 equal size rolls. Take each roll and begin tucking the ends underneath to the middle of the dough, creating a ball. Do not worry about over kneading the dough, there will be a secondary rise before the sourdough rolls are baked.Once there is tension on the dough from pulling the ends into the center, place the roll seam side down in a lined 8 x 8 glass pan.
- If you are baking immediately, leave the baking dish on the counter and allow the sourdough cheddar garlic scape rolls to double in size. The dough is proofed when the dough has expanded and is not sticky or tacky when touched. It is essential the dough has adequate rise time to ensure fluffy sourdough rolls as opposed to dense rolls.If you are waiting to cook later, cover the sourdough garlic scape rolls and place them into the refrigerator. Three to four hours before you are baking them, pull them out and allow them to warm at room counter. This should give the dough enough time to warm back up to room temperature and double in size before baking.
- When ready to bake preheat the oven to 375°F. Bake uncovered for 20 to 25 minutes. The rolls will be lightly brown on the top and will be firm to the touch.
- Allow rolls to cool for 5 to 10 minutes before serving with butter.
Notes
-
- If baking to be eat warm / hot at a meal
-
- Fluffy Rolls
Nutrition
Have you tried garlic scapes before? If so, let us know your favorite way to incorporate them within recipes during the spring.
These seriously look so good! Definitely saving for later 😋
Ooo! I want to make these asap!!!