Sourdough Braided Garlic Cheese Rolls

Prep: 35 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Yield: 12 

Sourdough garlic cheese rolls are braided to be perfectly tender, flavorful, and beautiful. Inspired by Audrey of Kneaded That https://kneadedthat.com/sourdough-discard-garlic-knots/ 

5 cups flour

2 tsp salt

3 Tbsp sugar

1 cup water

1 cup sourdough starter

2 eggs

½ cup butter, softened

Garlic Cheese Butter:

½ cup butter, softened

¼ tsp salt

¼ cup parsley, chopped fine

3 green onions, chopped fine

8 cloves garlic, minced

1 cup shredded mozzarella cheese

½ cup grated parmesan cheese

Egg Wash:

1 egg white

1 Tbsp water

In a stand mixer, stir  flour, salt, and sugar together with the paddle attachment. Add water, sourdough, eggs, and butter. Turn mixer on medium speed (I use a kitchenaid at level 2) and knead for about 5 minutes. Transfer the dough to a non metallic bowl and cover with a lid or plastic wrap overnight to bulk ferment. The dough will have doubled.

Lightly spray oil a standard muffin tin and place on a rimmed baking sheet (these rolls are messy), set aside. Preheat the oven to 375*. Mix the garlic cheese butter ingredients together in a mixing bowl and set to one side. Punch down the dough and scrape onto a lightly floured rolling surface. Dust with a bit of flour and roll the dough into a rectangle about 12.19. Spread the cheese mixture onto the rectangle and fold one third of the dough over itself, following with the opposing third. Using a pizza roller, cut the folded dough into 12 equal pieces. Then slice each piece into 3 strands ¾ of the way up leaving the end in tact. Braid the three strands together and then roll the braid up and set in the prepared muffin tin decorative side up. Whisk egg white and water together and brush each roll with the egg wash, bake for 20-24 minutes. Use an insta-thermometer to test that the rolls are a minimum of 190*.