Sourdough Discard Rolls
Ingredients
- 2 ¼ tspactive dry yeast
one packet
- ¾ cwarm water
- ½ csourdough discard
- ¼ csugar
- ¼ cbutter
melted and cooled
- ½ tspsalt
- 2 ½ call-purpose flour
- egg
for egg wash
Directions
- 1
Begin by whisking warm water and yeast in your stand mixer bowl. Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.
- 2
Add sourdough discard, sugar, cooled butter, salt, and flour. Using a dough hook attachment, mix on low speed for 2 minutes.
- 3
Increase to level 2, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. It should pass the windowpane test. This will take around 5-10 minutes.
- 4
You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
- 5
Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
- 6
Let the dough rise at room temperature for 60-90 minutes or until doubled.
- 7
After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
- 8
Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
- 9
Place each roll into a greased 9x13 or 8x8 baking dish, the size determined by your preferred placement of the rolls - touching or separated.
- 10
Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
- 11
Preheat oven to 375℉.
- 12
Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls.
- 13
Bake in the oven for about 25-30 minutes, or until they are golden brown.
- 14
Remove from oven and top with melted butter, if desired.
- 15
Cool them and enjoy!
Sourdough Discard Rolls
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About this Recipe
Looking for the perfect, buttery side dish to elevate any meal? These Sourdough Discard Rolls deliver incredible flavor and fluffiness, making them an instant favorite for any occasion. They're a simple way to bring restaurant-quality bread to your table.
The magic of these rolls lies in incorporating sourdough discard, which lends a subtle tangy depth and complex flavor profile without demanding the hours of proofing typically associated with traditional sourdough baking. The combination of active dry yeast with the discard ensures a reliable rise, creating a light texture that's still rich and satisfying.
Expect a beautifully golden-brown roll that's sweet, incredibly fluffy, and rich with butter. Each bite offers a delicate balance of mild sweetness and a faint, pleasant tang from the sourdough, creating a truly irresistible experience. The texture is soft and tender, perfect for tearing apart and enjoying warm.
These versatile rolls are inherently adaptable due to their balanced sweet and buttery profile. You can adjust the level of sweetness by modifying the sugar to suit your preference, whether you prefer them less sweet for a savory dinner or a touch sweeter for a delightful treat. For an extra golden and slightly crisp top, a sprinkle of coarse sugar over the egg wash before baking works wonderfully.
Perfect for holiday dinners, weekend brunches, or simply as a comforting accompaniment to any meal, these rolls are a welcome addition to any table. Serve them warm with butter, jam, or alongside your favorite savory dishes.