Garlic Herb Sourdough Stuffed

by

Of course! Taking the “stuffed popper” concept and applying it to a savory, garlicky, herby sourdough base is a fantastic idea. These would be incredible as an appetizer or alongside a bowl of soup.

Here is a recipe for Garlic Herb Sourdough Stuffed Rolls.

These are essentially pull-apart, stuffed roll poppers, bursting with flavor.

Garlic Herb Sourdough Stuffed Rolls

Imagine: Soft, tangy sourdough rolls, stuffed with a rich, creamy garlic and herb cheese filling, then brushed with a garlic-herb butter that makes them glisten. They’re sophisticated, savory, and utterly addictive.

Recipe: Garlic Herb Sourdough Stuffed Rolls

This recipe makes about 12-15 stuffed rolls.

Ingredients

For the Sourdough Rolls:

· 1 cup active sourdough starter (100% hydration)
· 3/4 cup warm whole milk (about 105°F / 40°C)
· 2 tablespoons granulated sugar
· 1 large egg, room temperature
· 3 tablespoons unsalted butter, melted and cooled
· 3 cups (360g) bread flour, plus more for dusting
· 1 teaspoon salt
· 1 tablespoon fresh chopped parsley (or 1 tsp dried)
· 1 teaspoon fresh chopped thyme (or 1/2 tsp dried)

For the Garlic Herb Cream Cheese Filling:

· 8 oz (1 block) cream cheese, softened
· 1/2 cup freshly grated Parmesan cheese
· 2 cloves garlic, finely minced or pressed
· 2 tablespoons finely chopped fresh parsley
· 1 tablespoon finely chopped fresh chives
· 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
· 1/4 teaspoon black pepper
· 1/4 teaspoon salt (adjust to taste)
· 1/2 cup shredded mozzarella cheese (for extra stretch, optional but recommended)

For the Garlic Herb Butter Glaze:

· 3 tablespoons unsalted butter
· 1 clove garlic, minced
· 1 tablespoon finely chopped fresh parsley
· Flaky sea salt, for sprinkling

Instructions

Step 1: Make the Dough (1-2 hours, plus overnight rise)

  1. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the active starter, warm milk, sugar, egg, and melted butter. Mix on low until combined.
  2. Add Dry Ingredients: Add the bread flour, 1 teaspoon of salt, 1 tbsp parsley, and 1 tsp thyme. Mix on low until a shaggy dough forms.
  3. Knead: Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be slightly sticky. (You can also do this by hand on a floured surface for 8-10 minutes).
  4. First Rise: Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1-2 hours, or until almost doubled in size.
  5. Cold Ferment (for flavor): After the first rise, punch the dough down gently, cover the bowl tightly, and refrigerate for at least 8 hours or up to 48 hours. This develops a deeper sourdough flavor and makes the dough easier to handle.

Step 2: Make the Filling
While the dough is chilling (or before you assemble), make the filling. In a medium bowl, combine the softened cream cheese, Parmesan, minced garlic, 2 tbsp parsley, chives, 1 tsp thyme, pepper, and salt. Mix until smooth and well combined. Fold in the shredded mozzarella if using. Cover and refrigerate until ready to use.

Step 3: Assemble the Stuffed Rolls

  1. Prep: Line a 9×13 baking dish or a large baking sheet with parchment paper. Take the dough and filling out of the fridge.
  2. Divide the Dough: Turn the dough out onto a lightly floured surface. Divide it into 12-15 equal pieces (a kitchen scale helps for accuracy).
  3. Shape and Fill: Take one piece of dough and flatten it into a 3-4 inch disc in your hand. Place about 1 heaping tablespoon of the chilled filling in the center.
  4. Seal: Gather the edges of the dough and pinch them firmly together at the top to seal the filling inside. Roll it gently in your hands to form a smooth ball. Make sure the seal is tight to prevent leaking.
  5. Pan: Place the stuffed dough ball, seam-side down, into your prepared baking dish. Repeat with the remaining dough and filling, placing them close together in the pan so they snuggle up as they rise and bake.

Step 4: Second Rise and Bake

  1. Final Rise: Cover the pan with a clean cloth and let the rolls rise in a warm place for 1.5 – 2 hours, until they are puffy and have noticeably expanded.
  2. Preheat: About 30 minutes before baking, preheat your oven to 375°F (190°C).
  3. Bake: Bake the rolls for 20-25 minutes, or until the tops are a deep golden brown.

Step 5: Glaze and Serve

  1. Make Glaze: While the rolls are baking, melt the 3 tablespoons of butter with the minced garlic in a small saucepan. Cook for 1 minute over low heat just to infuse the butter. Stir in the 1 tbsp of parsley.
  2. Finish: As soon as you take the rolls out of the oven, brush them generously with the garlic herb butter. Sprinkle immediately with a little flaky sea salt.
  3. Cool: Let them cool in the pan for at least 10-15 minutes before serving. They are best served warm, when the cheesy filling is wonderfully gooey!

Chef’s Notes & Tips for Success

· No Stand Mixer? No problem. Mix with a wooden spoon and then knead by hand on a floured surface for 8-10 minutes until smooth and elastic.
· Active Starter is Key: Ensure your sourdough starter is active, bubbly, and has been fed 4-12 hours before using. This is crucial for the rise.
· Prevent Leaks: The key to a non-leaky popper is ensuring the filling is cold and the dough is sealed tightly. Don’t overfill!
· Flavor Boost: For an extra kick, add a pinch of red pepper flakes to the cream cheese filling.
· Make-Ahead: You can assemble the rolls completely up to the second rise, cover the pan tightly, and refrigerate overnight. The next day, let them sit at room temperature for an hour before baking as directed.

Leave a Comment