Quick Sourdough Discard Rolls
Servings: 12 Rolls
These quick sourdough discard dinner rolls are soft, fluffy, and ready in about an hour! Made with simple ingredients and no long fermentation, they’re perfect for a homemade side for dinner or a last minute potluck.
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Equipment
- Stand mixer (with dough hook) or Large mixing bowl (if mixing by hand)
- Small bowl and fork for egg wash
- Pastry Brush for egg wash
- Clean towel or plastic wrap
- Cooling rack
Ingredients
Dough
- 240 g warm water or milk about 100–110°F
- 14 g instant yeast or 2 packets
- 50 g melted butter
- 40 g honey or sugar
- 120 g sourdough discard room temp preferred
- 1 large egg 50g
- 500 g unbleached bread flour
- 10 g fine sea salt
Egg Wash
- 1 Egg
- 1 splash of water
Instructions
- Mix the DoughAdd all ingredients in the bowl of a stand mixer. Mix on speed 2 for five minutes. This can also be kneaded by hand for 8-10 minutes if you don't have a stand mixer. Dough should be soft and slightly tacky, not overly sticky. Pause the mixer halfway to check the texture.If necessary, add flour one tablespoon at a time until the dough is smooth. Different flours absorb liquid differently, and discard textures can vary, so always go by feel.240 g warm water or milk, 14 g instant yeast, 50 g melted butter, 40 g honey , 120 g sourdough discard, 1 large egg, 500 g unbleached bread flour, 10 g fine sea salt
- Divide and ShapeTurn dough onto the counter and divide into 12 equal pieces (about 80–85g each).Shape each piece into a tight ball by pulling the dough underneath itself. Use a cupped hand and gently roll seam-side down on the counter in a circular motion to create surface tension.Place rolls in a greased 9×13 pan.
- RiseCover with a towel or plastic wrap and let rise in a warm spot for 30–45 minutes, until puffy and touching.Keeping them in a warm spot is SUPER important for these to proof quickly.For a warmer environment, use a proofing box at 85°F or the oven with the light on. Remove rolls before preheating oven to 375°F.
- Egg WashWhisk an egg with a splash of water. Brush the tops of the rolls with an egg wash for a golden finish.1 Egg, 1 splash of water
- BakeBake at 375°F for 20–22 minutes, until lightly golden on top and the internal temperature reaches 190°F.
- CoolLet the rolls cool in the pan for 5–10 minutes, then transfer them to a cooling rack to prevent moisture buildup. Too much steam can cause soggy bottoms.
