Sourdough Discard Dinner Rolls
Light, soft, and super fluffy, these Sourdough Discard Dinner Rolls deliver big buttery flavor in under 2 hours. With just one rise and a super quick prep, they’re the ideal recipe for busy nights or holiday meals.
Servings: 15 rolls
Ingredients
- 240 grams milk warm (115°F), 1 cup
- 57 grams butter melted, ¼ cup
- 1 large egg room temperature, 50 grams
- 100 grams sugar ½ cup
- 10 grams salt 1 ½ teaspoons
- 120 grams sourdough discard room temperature, ½ cup
- 560 grams bread flour 4 cups
- 9 grams instant yeast 1 Tablespoon
Egg wash
- 1 egg
- 1 Tablespoon water
Instructions
- Add all of the ingredients to the bowl of a stand mixer with the dough hook attachment or Bosch mixer and knead together for about 8-10 minutes, or until the dough is smooth and elastic. You can also check to see if passes the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. Alternatively, you can knead by hand.240 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 10 grams salt, 120 grams sourdough discard, 560 grams bread flour, 9 grams instant yeast
- Place the dough on a lightly floured surface and divide into 15 equal pieces, and then shape into dough balls. To shape, flatten out each piece of dough and pull the corners to the middle. Pinch the seams together and then roll over the dough ball. With your hand in a cupping shape, rotate the ball on the countertop, creating tension, until it is a smooth ball.
- Place the dough balls in a greased 9×13 baking pan and cover.
- Let the dough rise in a warm spot until the rolls have doubled in size and are puffy, about 1 hour at 85-90℉. At cooler temperatures, this will take longer.
- Add an egg wash on top of your rolls for golden brown exteriors and then bake the rolls in a preheated 400°F oven for 17-18 minutes.1 egg, 1 Tablespoon water
- Remove from the oven and brush the tops of the rolls with 1-2 Tablespoons of melted butter. Sprinkle the tops with flaky sea salt.
Video
Notes
- If you use cold sourdough discard just note that the rise time will likely be longer.
- Keep the dough in a warm place such as the oven with the light on. You can also use a bread mat (use code country10 for 10%) or proofing box.
- If you need the rolls to rise much quicker, you can increase the amount of yeast in the recipe to up to 2 Tablespoons. Also, be sure all ingredients are at room temperature.
- Use a kitchen scale to measure the ingredients in grams. This helps give precise measurements.
- Make sure to let the rolls rise and puff up before baking. If you bake them too early, the rolls will crack open and will be pale in color.
- If your rolls bake up dense make sure #1 that you are using fresh, non-expired yeast and #2 that the rolls are rising in a warm spot. If the rolls are not warm enough they will take longer to rise so before baking make sure the rolls have visibly increased in size.
Nutrition
Serving: 1roll | Calories: 215kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 299mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 153IU | Vitamin C: 0.002mg | Calcium: 30mg | Iron: 0.5mg
