Sourdough Discard Rolls
Discover a beginner-friendly sourdough discard rolls recipe that yields golden brown, fluffy dinner rolls. Perfect for using up extra starter, these rolls are ready in about 2 hours with minimal hands-on time.
Equipment
- Stand mixer with dough hook
- Kitchen scale
- Bench scraper
- Baking sheet or 9x13 baking dish
- Measuring cups and spoons
Ingredients
- 3/4 cup warm water
- 1/2 cup sourdough discard
- 1/4 cup sugar
- 1/4 cup melted unsalted butter cooled
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 egg for egg wash
- 1 teaspoon water or milk for egg wash
Instructions
- Prepare the Dough: In a stand mixer bowl, combine warm water, sourdough discard, sugar, melted butter, and salt. Gradually add flour. Mix with a dough hook on low speed for 2 minutes, then knead on medium speed for 5–10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise at room temperature (75–80°F) for 60–90 minutes, or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and place in a greased baking dish.
- Second Rise: Cover and let the rolls rise for 30–60 minutes until puffy.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Brush the tops with an egg wash (1 egg mixed with 1 teaspoon water or milk).
- Bake: Bake for 25–30 minutes until the rolls are golden brown and reach an internal temperature of 190°F (88°C).
- Cool and Serve: Let the rolls cool slightly before serving.
Nutrition
Serving: 100gCalories: 259kcalCarbohydrates: 51gProtein: 7gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.7gCholesterol: 20mgSodium: 150mgPotassium: 45mgFiber: 2gSugar: 5gVitamin A: 60IUCalcium: 20mgIron: 2mg
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