Sourdough Discard Rolls Recipe

4.91 from 22 votes

Sourdough Discard Rolls Recipe

These Sourdough Discard Rolls are so unbelievably soft, pillowy and plush. By using a combination of sourdough discard and instant yeast, you can have delicious, flavorful rolls on your dinner table in less than 2 hours.

Prep Time30

Cook Time20

Total Time2

Course: Sides

Cuisine: American

Servings: rolls

Calories: 171kcal

Author: Hannah Dela Cruz

Equipment

pastry brush
9 by 13 baking pan
instant read thermometer
Kitchen scale

Ingredients

Dough

226 grams milk
28 grams cane sugar
7 grams active-dry yeast 1 packet
1 large egg
113 grams sourdough discard
420 grams all-purpose flour
60 grams whole wheat flour
8 grams salt
56 grams unsalted butter softened

Egg wash

1 egg
Pinch of salt

Metric - US Customary

Instructions

Bloom the yeast: Whisk the sugar, milk and yeast in a large bowl. Cover the bowl with plastic wrap and let the yeast bloom until foamy.
226 grams milk, 28 grams cane sugar, 7 grams active-dry yeast
Make the dough: Stir the sourdough discard and egg into the yeast mixture.
1 large egg, 113 grams sourdough discard
Fold the flours and salt in using a stiff spatula or your hands. Bring the ingredients together until a shaggy dough forms and no traces of dry flour remain.
420 grams all-purpose flour, 60 grams whole wheat flour, 8 grams salt
Knead the butter into the dough a tablespoon at a time. The dough will feel gradually less greasy as the butter is absorbed.
56 grams unsalted butter
Cover the bowl with plastic wrap and let the dough rest for 15 minutes, this rest period will make the dough much easier to work with.
Knead the dough: Turn the dough out on a clean work surface, if your dough feels too sticky feel free to use a little bit of bench flour.
To knead the dough, hold the bottom of the dough with your fingertips, fold the dough over itself, then push it out using the heel of the palm of your hand. Repeat until the dough looks cohesive, smooth and passes the windowpane test.
First rise: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour.
Shape the dough: Punch the dough down to release the air. Divide the dough into 15 equal pieces. Round each portion into a tight ball, and arrange the dough balls on a parchment-lined baking sheet in a 5 by 3 pattern.
Final proof: Cover the baking sheet with plastic wrap and let the dough rise until the rolls fill the baking pan most of the way, about 30 to 45 minutes.
Prep: When your rolls are close to being fully proofed, preheat your oven to 350 F.
Egg wash: Beat the egg and pinch of salt together. Using a pastry brush, brush the tops of your dough with egg wash.
1 egg, Pinch of salt
Bake: Bake the rolls for 20 to 25 minutes or until the rolls are golden brown and register at at least 190 F when probed with an instant-read thermometer.
Store: Store any leftover rolls in an airtight container at room temperature for up to 3 days.

Notes

Make sure your yeast is not expired before baking these rolls or your dough may not rise.
Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
Feel free to use active sourdough starter or sourdough discard to make this recipe.
Both instant yeast and active dry yeast will work to make this recipe.
Use an instant-read thermometer to make sure your loaf is fully baked. The center of the loaf should measure between 180 F to 190 F when done.

Nutrition