Garlic butter dinner rolls

Garlic butter dinner rolls

Today we are making a garlic butter dinner rolls. The dough turns out soft, fluffy, fragrant, without the specific smell and aftertaste of yeast. We suggest a garlic filling, but you can take absolutely any filling, both savory and sweet, and make the pie using the same principle.
5 from 1 vote
Cook Time 30 minutes
Dough resting time (min.) 2 hours
Total Time 2 hours 30 minutes
Course Bakery
Cuisine European
Servings 6 people
Calories 277 kcal


  • 1 baking dish
  • 1 pastry brush
  • 1 rolling pin
  • 1 mix bowl
  • 1 towel
  • 1 tablespoon


For the sponge

  • 50 g sourdough starter wheat
  • 50 g flour
  • 50 ml water

For the dough

  • 1 pc egg
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • ¼ tsp salt
  • 270 g flour

For the filling

  • 40 g butter
  • 1 bunch dill
  • 1 pinch salt
  • 5-6 cloves garlic
  • 50 g cheese
  • 1 pc egg for glazing


  • Prepare everything you need.
    Ingredients for garlic butter dinner rolls


  • For the sponge, mix the flour, half of the water, and the mature wheat sourdough starter. Cover with plastic wrap and leave in a warm place for 3-4 hours. The mass will bubble up. Add one egg, salt, sugar, and vegetable oil to the sponge.
    50 g sourdough starter, 50 g flour, 50 ml water, 1 pc egg, 1 tsp sugar, ¼ tsp salt, 2 tbsp vegetable oil
    Egg, water, salt, sugar, vegetable oil, flour in mixbowl
  • And the remaining water. Mix.
    50 ml water
    Adding water residues


  • Pour almost all the flour into a bowl, leaving a tablespoon for rolling out. Make a well in the center, pour in the liquid part.
    270 g flour
    Sourdough in the dough
  • Knead a soft, elastic, non-sticky dough. Knead by hand for about 5 minutes. Cover with a towel and let rise for 2-3 hours. Remember that sourdough needs more time to rise than regular yeast dough.
    The dough that came up


  • Make the filling. Place soft butter, chopped dill, pressed garlic, and salt in a small bowl. Mash with a spoon until the components are evenly distributed.
    40 g butter, 1 bunch dill, 5-6 cloves garlic, 1 pinch salt
    Butter, dill, garlic, salt in mixbowl
  • The dough has doubled in size.
    Dough for dinner rolls
  • Take a piece of dough the size of a chicken egg from the dough. Divide the rest in half. Roll out the small part into a circle and lay it on the bottom of the mold, here the diameter is 16 cm. Roll out the large ones into rectangles. Spread half of the butter-garlic-dill spread on each.
    Rolled dough, filling on the dough
  • Sprinkle with grated cheese. Roll up into a roll.
    50 g cheese
    Sprinkle dough with grated cheese
  • Cut into segments 3-4 cm wide.
    Rolled rolls
  • Place them in the mold on the dough layer. Thanks to the bottom layer, the filling will not leak out.
    Assembling garlic butter dinner rolls
  • Fill the entire mold this way, placing the rolls close to each other. Cover with plastic wrap and leave to rise for 30-60 minutes. The blanks will rise well and fill all the empty spaces. Brush with egg yolk.
    1 pc egg
    Greasing dinner rolls with egg
  • Bake in the oven at 170℃ for 30 minutes. The sourdough pie is ready. The dough is fluffy and soft, the filling is piquant and fragrant.
    Garlic butter dinner rolls


Calories: 277kcalCarbohydrates: 43gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 221mgPotassium: 69mgFiber: 2gSugar: 0.3gVitamin A: 217IUVitamin C: 0.4mgCalcium: 53mgIron: 3mg
Keyword pastry dough, pie




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