1 1/2cupsplus 1 Tbsp Spelt Flour or Whole Wheat Flour250 grams
1 1/2cupsplus 1 Tbsp All Purpose Flour250 grams
3/4cupsplus 1 Tbsp Milk, cold200 grams
2Eggsabout 100 grams
1 tspSalt10 grams
1/4cupRipe Sourdough Starter78 grams
1/4cupSugar50 grams
11TbspButter, slightly softened150 grams
1TbspFresh Rosemary, finely chopped
For the Garlic Filling
3-5Garlic Cloves, finely choppeduse enough to evenly cover the inside of the roll
2TbspButter, melted
Optional Topping
2TbspEverything Bagel Seasoning blend
Instructions
Mix all ingredients for the dough together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.
Fermenting the Dough
Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.
Shaping and Proofing the Dough
Take the dough out of the bowl and gently flatten to a 10 x 12 rectangle. Brush the 2 Tbsp of melted butter over the top to cover. You may not need all of it. Sprinkle the garlic evenly all over the top. Roll the dough semi-tightly into a log shape. Cut the dough into 12 pieces and place them in a square pan.
Cover the pan with plastic wrap and let proof. The best way to proof it is to put it on top of the oven with the oven turned on to create a warm space. It should take about 45 minutes to proof. It will have increased in size by about 30%.
Baking the Rolls
Preheat the oven to 375 degrees. Bake for about 20-25 minutes. You can check for doneness by piercing the inside with a knife to see if it comes out clean.
To serve, brush a bit more butter on top while they are warm.
Notes
The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough. It should have risen and have a bubbly top.
Flour Substitutions
You can use only all-purpose flour if that's all you have, or all bread flour too.