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sourdough rolls in bread basket.

Garlic Scape Cheddar Sourdough Rolls

Hailey
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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Fermentation Period 12 hours
Total Time 12 hours 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 15 rolls
Calories 118 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 8x8 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.

Video

Notes

    • If baking to be eat warm / hot at a meal
If baking to be hot at a meal, consider allowing the dough to complete a second rise 3-5 hours prior to when you would like to eat. The rise time will differ depending on how cold the rolls are. If they came out of the fridge and are rising, it will take longer.
    • Fluffy Rolls
To achieve fluffy rolls, ensure the second rise length of time is long enough. If the dough does not rise for long enough, they will be dense. We want to achieve those perfect rolls!

Nutrition

Serving: 1rollCalories: 118kcalCarbohydrates: 10.1gProtein: 4.5gFat: 6.6gSaturated Fat: 2.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.9gCholesterol: 23mgSodium: 203mgPotassium: 79mgFiber: 1.1gSugar: 1.1gVitamin A: 150IUVitamin C: 0.6mgCalcium: 90mgIron: 0.7mg
Keyword bread, Dinner, discard, rolls, sourdough
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