Garlic butter dinner rolls

• Prepare everything you need.
  

Sponge

• 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
  
• And the remaining water. Mix.
  50 ml water
  

Dough

• 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
  
• 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.
  

Filling

• 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
  
• The dough has doubled in size.
  
• 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.
  
• Sprinkle with grated cheese. Roll up into a roll.
  50 g cheese
  
• Cut into segments 3-4 cm wide.
  
• Place them in the mold on the dough layer. Thanks to the bottom layer, the filling will not leak out.
  
• 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
  
• 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.