Honey Wheat Sourdough Discard Rolls Recipe
These Honey Wheat Sourdough Discard Rolls are tender, flavorful, and simple to make. The combination of whole wheat flour and sourdough discard creates depth of flavor without requiring long rise times. Easy to prepare and bake, they’re ideal for make-ahead meals or gatherings.
Servings: 15 rolls
Calories: 150kcal
Ingredients
Dough
- 282 grams water
- 42 grams honey
- 7 grams active dry yeast
- 113 grams sourdough discard
- 450 grams whole wheat flour
- 9 grams salt
- 56 grams unsalted butter softened
Egg wash
- 1 egg beaten
Instructions
- Activate the yeast: Whisk the yeast, water, and honey together in a large mixing bowl. Let the mixture sit until it looks foamy and bubbly, about 15 minutes.282 grams water, 42 grams honey, 7 grams active dry yeast
- Make the dough: Add the sourdough discard and dry ingredients into the yeast mixture and stir until a cohesive dough forms.113 grams sourdough discard, 450 grams whole wheat flour, 9 grams salt
- Knead the butter into the dough. The dough will feel greasy at first but will gradually feel less sticky as it is absorbed. Cover the bowl and let the dough rest for 15 minutes. This will allow the flour to hydrate fully and make the dough much easier to work with.56 grams unsalted butter
- Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 5 to 10 minutes. Round the dough into a tight ball and transfer it to a lightly greased bowl.
- Bulk ferment: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (depending on the temperature of your kitchen).
- Shape the rolls: Divide the dough into 15 even portions. Cover the dough with plastic wrap to prevent them from drying out.
- Working with 1 portion of dough at a time, flatten the dough into a rough rectangle. Fold the corners of the dough into the middle. Turn the dough over and drag it in a circular motion to seal the seam. Don’t use flour on your work surface as it will prevent the seam from sealing properly.
- Repeat with the remaining portions of dough keeping the dough covered with plastic wrap to prevent the rolls from drying out.
- Prep: Preheat the oven to 375 F and line a 9 by 13-inch baking pan with parchment paper.
- Final proof: Cover the baking pan with plastic wrap and let the dough rise until puffy and almost touching, about 30 to 45 minutes.
- Bake: Brush the tops of the dough with egg wash. Bake for 20 to 25 minutes or until the crescent rolls are golden brown. These rolls are best served fresh out of the oven.1 egg
Notes
- Make sure your yeast is not expired before baking these rolls or your dough may not rise. Both instant yeast and active dry yeast will work to make this recipe.
- 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.
- Spend a little time making sure the dough is smooth and supple, it helps ensure your rolls bake up soft and fluffy.
Nutrition
Calories: 150kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 239mg | Potassium: 120mg | Fiber: 3g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg