Sourdough Cheesy Garlic Rolls

 Such soft and cheesy goodness.  Goes great with any salad or pasta dish.   Who am I kidding, it  goes great with anything.

If you don't want to wait the 3-4 hours for the first rise, you can add 1 teaspoon of instant dry yeast to the flour mixture.

SOURDOUGH CHEESY GARLIC ROLLS

(makes 12)

Roll Ingredients:

*1/4 cup warm milk (around 110 degrees)

*2 teaspoon granulate sugar

*3/4 cup active sourdough starter (can use discard), room temperature 

*2 cups all-purpose flour

*1 large egg, room temperature 

*1 tablespoon dried parsley

*1 teaspoon garlic powder

*1 teaspoon dried oregano 

*1 teaspoon salt

*2 tablespoons butter, melted 

Fill Ingredients: (I put any that I don't use on top of our pasta)

*1 cup freshly grated mozzarella cheese

*1/4 cup freshly grated parmesan cheese

Topping Ingredients:

*6 tablespoons butter, melted

*1 tablespoon parsley flakes

*1 tablespoon garlic powder

*1 teaspoon dried oregano

*flakey sea salt

Roll Directions:

~In a large mixing bowl, mix 1/4 cup room temperature active sourdough,  2 teaspoons granulated sugar,  and 3/4 cup room temperature active sourdough starter until sourdough has dissolved.

~Mix in 2 cups all-purpose flour, 1 large room temperature egg, 1 tablespoon dried parley flaks, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon salt until dough starts to come together.

~Add in 2 tablespoons melted butter (cooled slightly) and mix until well incorporated.

~Dump mixture onto a clean surface and knead until dough is no longer sticky.

~Grease a large bowl (I use the same one I was using) and place dough in.  Turn dough so that both sides are coated. 

~Cover bowl and allow dough to sit for 3-4 hours on counter top or in a draft free place until dough had doubled in size (about 3-4 hours).

Filling Directions:

~In a small bowl, mix 1 cup freshly grated mozzarella cheese and 1/4 cup freshly grated parmesan cheese.

~Set aside.

Let's Put It Together:

~Lightly sprinkle some flour or rice flour into a large cast iron pan (or any oven proof pan).

~Remove dough from bowl and place a clean surface.

~Cut into 12 equal pieces (about 2 ounces each).

~Roll each section into a ball.

~Flatten ball my hand and place about 1 - 1 1/2  tablespoons of cheese mixture into the center.

~Fold dough over cheese and seal.

~Roll into a ball and place into prepared pan (I like to roll the side of the roll in flour or rice flour just so they get a dusting of flour on them to prevent sticking).

~Cover and allow to rise for until double (about 1-2 hours).

~Preheat oven to 350 degrees.

Topping Directions:

~In a small bowl, melt 6 tablespoons butter.

~Mix in 1 tablespoon dried parsley flakes, 1 tablespoon garlic powder, and 1 teaspoon dried oregano until well mixed.

~Using a pastry brush, gently brush some butter mixture over top of rolls (leaving about half for later).

~Bake for 30-35 minutes or until a light golden brown.

~Remove from oven and brush remaining butter mixture over top of rolls.

~Allow to cool in pan for 5-10 minutes before removing.