Why Make This Recipe
One Hour Sourdough Discard Rolls are a fantastic way to use up leftover sourdough discard. They are quick to make, requiring just an hour from start to finish, and they yield soft, fluffy rolls that are perfect for any meal. These rolls are not only delicious but also a great way to minimize food waste, turning what would be discarded into something delightful.
How to Make One Hour Sourdough Discard Rolls
Ingredients:
- 240 grams water, warmed (98-100ºF) (about 1 cup)
- 15 grams instant yeast (about 1 1/2 Tablespoons)
- 20 grams granulated sugar (about 2 Tablespoons)
- 150 grams sourdough discard (scant 2/3 cup)
- 1 large egg (about 50 grams)
- 35 grams unsalted butter, melted (about 2.5 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg, for egg wash
- splash of water
Directions:
- To the bowl of a stand mixer, add the warm water (around 98-100ºF) and sourdough discard. Mix together quickly. If your discard is cold from the fridge, it’s especially important to use warm water to warm up the dough.
- Add in the sugar and instant yeast. Watch for the yeast to activate. You will notice a yeasty smell, and the yeast will start to clump together.
- Add the egg, melted butter, and salt. Mix again.
- With the dough hook running, add the bread flour, reserving about a cup of flour to add in at the end so you don’t over-flour the dough. The dough should be tacky and not overly sticky. Knead for about 5-7 minutes until the dough forms a cohesive ball and is smooth and elastic. Note: This dough can also be mixed together by hand in a large bowl. Knead for 7-8 minutes until smooth.
- Turn the dough out of the mixer and onto the countertop. Cut the dough into twelve equal pieces, about 85-90 grams each. Shape each piece of dough into a ball. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension.
- Nestle the rolls together in a 12-inch round (or 9 by 13-inch) baking pan. Use parchment paper on the bottom if your pan is not non-stick.
- Cover the rolls with a kitchen towel and set in a warm place to rise for about 30 minutes. This quick rise will depend on the temperature of your dough. Keep your dough warm if you want them to rise quickly. If you don’t notice much rise, leave them for a few more minutes. Sometimes, I will leave the rolls in the oven with the pilot light on (do not turn the oven on) to help a good, quick rise.
- Once the rolls have risen and are all touching each other and light and fluffy, preheat the oven to 375ºF (pull the rolls out of the oven if you are proofing them in the oven BEFORE you turn the oven on).
- While the oven preheats, mix together an egg wash if desired: crack an egg and add a splash of water. Whisk together with a fork. Lightly brush the egg wash over each roll.
- Bake the rolls for about 20 minutes until golden brown and reach 190ºF inside. Brush the tops with melted butter if desired and allow to cool slightly before enjoying warm!
How to Serve One Hour Sourdough Discard Rolls
These rolls are great served warm, straight from the oven. They make an excellent side for a meal, can be used for sandwiches, or enjoyed with a spread of butter or jam. You can also serve them with soups, salads, or on a bread basket for gatherings.
How to Store One Hour Sourdough Discard Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for about a week or freeze them for up to 3 months. To reheat, pop them in a warm oven for a few minutes to restore their softness.
Tips to Make One Hour Sourdough Discard Rolls
- Make sure the water is warm but not hot; this helps activate the yeast without killing it.
- Don’t over-flour the dough. It should be tacky but manageable.
- If your kitchen is cool, consider finding a warmer spot for the rolls to rise faster.
Variation
You can add herbs, cheese, or garlic to the dough for added flavor. Feel free to experiment with different ingredients to make your rolls unique!
FAQs
Can I use regular yeast instead of instant yeast?
Yes, you can use active dry yeast. Just make sure to activate it in the warm water with sugar before adding it to the dough.
What can I do if my rolls didn’t rise?
Check that your yeast is fresh and your environment is warm enough. If the dough is too cold, it will not rise properly.
Can I make these rolls ahead of time?
You can prepare the dough and shape the rolls, then refrigerate them for up to 24 hours before baking. Let them sit at room temperature for about 30 minutes before baking.
One Hour Sourdough Discard Rolls
Ingredients
Dough Ingredients
- 240 grams water, warmed (98-100ºF) about 1 cup
- 15 grams instant yeast about 1 1/2 Tablespoons
- 20 grams granulated sugar about 2 Tablespoons
- 150 grams sourdough discard scant 2/3 cup
- 1 large egg about 50 grams
- 35 grams unsalted butter, melted about 2.5 Tablespoons
- 12 grams salt about 2 teaspoons
- 540 grams bread flour about 4 cups
For Egg Wash
- 1 large egg
- splash water
Instructions
Preparation
- In the bowl of a stand mixer, add the warm water and sourdough discard. Mix together quickly.
- Add in the sugar and instant yeast, and watch for the yeast to activate.
- Next, add the egg, melted butter, and salt. Mix again until combined.
- With the dough hook running, add the bread flour, reserving about a cup for later use. Knead for 5-7 minutes until smooth and elastic.
- Turn the dough out onto the countertop and cut into twelve equal pieces. Shape each piece into a ball.
- Nestle the rolls in a baking pan, cover with a kitchen towel, and let rise in a warm place for about 30 minutes.
Baking
- Preheat the oven to 375ºF after the rolls have risen.
- Prepare an egg wash by whisking together an egg and a splash of water. Brush over the rolls.
- Bake the rolls for about 20 minutes until golden brown and cooked through.
- Brush the tops with melted butter if desired and allow to cool slightly before serving.