Garlic & Cheese Dinner Rolls (sourdough discard)
Description
These rolls are perfect to make for a big weekend dinner!
Ingredients
Garlic Oil:
Dry Ingredients:
Egg Wash:
Wet Ingredients:
Filling:
Instructions
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Prepare Garlic Oil:
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with some of the oil, wrap in foil, and roast for 30-35 minutes until soft. Once cool, squeeze out the garlic cloves, mash them with a fork, and mix with the remaining oil and chopped parsley. Set aside.
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Prepare Flour Blend:
In a large mixing bowl, whisk together the gluten-free bread flour, buckwheat flour, rice flour, cornstarch, and psyllium husk.
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Combine Dry Ingredients:
Add granulated sugar, fine sea salt, and instant yeast to the flour blend and mix well.
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Mix Wet Ingredients:
In another bowl, whisk together melted butter, eggs, milk, egg yolks, and gluten-free sourdough starter.
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Make the Dough:
Combine the wet and dry ingredients, stirring until a sticky dough forms. Let the dough rest for 10 minutes to allow the psyllium to fully hydrate.
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First Rise:
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
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Shape the Buns:
Divide the dough into 8 equal portions. Flatten each piece into a disk, place a portion of grated mozzarella in the center, then fold the edges over the cheese and seal. Form into a smooth ball.
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Second Rise:
Place the stuffed dough balls seam-side down on a baking sheet lined with parchment paper. Cover and let rise until puffy, about 30 minutes.
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Preheat Oven:
Adjust the oven to 375°F (190°C).
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Apply Egg Wash:
Whisk together the egg and 1 tbsp. water. Brush over the tops of the risen buns.
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Bake:
Bake the buns for 25-30 minutes, or until golden brown.
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Add Garlic Oil:
Once the buns are baked, while still warm, brush them generously with the prepared garlic oil.
Note
Enjoy these flavorful gluten-free sourdough garlic mozzarella buns warm, ideally fresh out of the oven.
User Reviews
I am hungry already.