Sourdough Discard Molasses Oat Rolls

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Sourdough Discard Molasses Oat Rolls

My copycat recipe for The Cheesecake Factory brown bread, made with sourdough discard. These plush, pillowy rolls have a rich, malty flavor and are perfect served warm with butter.

Prep Time45

Cook Time45

Rise Time1

Total Time2 30

Course: Sides

Cuisine: American

Servings: rolls

Calories: 175kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
18 by 13 - inch baking dish ceramic, glass or metal
instant read thermometer

Ingredients

Oatmeal Porridge

50 grams old fashioned oats
226 grams water

Dough

226 grams water
42 grams molasses
7 grams active dry yeast
113 grams sourdough discard
120 grams whole wheat flour
480 grams all-purpose flour
15 grams cocoa powder
12 grams salt

Topping

egg
old fashioned oats

Instructions

Make the oatmeal porridge: Combine the oats and water in a small saucepan. Bring the mixture to a boil over medium heat. Continue cooking until the liquid is absorbed and the oats are soft and have puffed up, about 5 minutes. Transfer to a bowl and let the porridge cool completely before adding it to the dough.
50 grams old fashioned oats, 226 grams water
Make the dough: Whisk the water, molasses and yeast together in a glass measuring cup. Cover with plastic wrap and let the yeast bloom until fragrant and foamy, about 15 minutes.
226 grams water, 42 grams molasses, 7 grams active dry yeast
Combine the cooled porridge, yeast mixture and sourdough discard in the bowl of a stand mixer fitted with a dough hook. Mix until no traces of starter remain.
113 grams sourdough discard
Add the remaining dough ingredients into the bowl and continue mixing until a cohesive dough forms. Knead with the dough hook for 5 to 10 minutes until it pulls away from the sides and clings to the dough hook, it should be smooth and pliable.
120 grams whole wheat flour, 480 grams all-purpose flour, 15 grams cocoa powder, 12 grams salt
Turn the dough out on a clean work surface, knead lightly and round it into a tight ball. Transfer the dough to a lightly-oiled bowl and cover with plastic wrap.
Let the dough rise: Let the dough rise untouched in a warm spot until doubled in volume, about 30 minutes to 1 hour, depending on the temperature of your kitchen.
Line a large baking pan (18 by 13 inches) with parchment paper.
Shape the dough: Turn the dough out on a clean work surface. Flatten into a rectangle and divide it into 15 portions, using a bench scraper. Cover the pieces with plastic wrap to prevent them from drying out.
Take one portion and flatten it into a rough rectangle. Fold the corners towards the center and pinch to seal. Turn the dough seam-side down and drag it in a circular motion until it forms a tight ball. Transfer the dough to the prepared baking pan. Repeat with the remaining portions of dough.
Final proof: Cover the pan with plastic wrap and let the dough rise undisturbed until puffy and nearly fills the pan. The rolls should be lightly touching by the end of the rise, about 30 minutes to 1 hour.
Prep: Preheat the oven to 375 F. Whisk the egg. Brush the tops of the dough with egg wash. Sprinkle an even layer of oats on top of the dough.
egg, old fashioned oats
Bake: Bake the dough for 30 to 45 minutes or the rolls register 190 F when probed with an instant-read thermometer.
Enjoy and store: Transfer the baked rolls to a wire rack. These are best enjoyed the day they are baked but can be stored in a ziplock bag at room temperature for up to 3 days.

Notes

Heat kills yeast, wait for the porridge to cool completely before using it or your dough will not rise and your bread will turn out gummy.

Because the dough is dark brown, it can be difficult to tell when these rolls are fully baked just by appearance. The best way to check for doneness is with an instant-read thermometer. The tops should look well browned, and the center of the rolls should register 190 F.

The refrigerator has a tendency to dry out bread and make it stale faster. For long-term storage, freeze the baked rolls wrapped in two layers of aluminum foil. Reheat the frozen rolls wrapped in foil to prevent them from drying out and becoming too crusty.

Nutrition