One Hour Sourdough Discard Rolls
These soft and fluffy rolls are a quick and delightful way to use up leftover sourdough discard, making them perfect for any meal while minimizing food waste.
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.
Notes
Store any leftover rolls in an airtight container for up to 2 days at room temperature. Refrigerate for about a week or freeze for up to 3 months. Reheat in a warm oven to restore softness.