One Hour Sourdough Discard Rolls
Delightful rolls made with sourdough discard that are ready in just one hour, perfect for soups, salads, or as a snack.
Ingredients
For the Dough
- 2 cups sourdough discard Can substitute with plain yogurt or buttermilk.
- 2 cups all-purpose flour Whole wheat flour can be used for denser rolls.
- 1 tablespoon sugar Honey or maple syrup can be used as alternatives.
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm water
- 2 tablespoons olive oil Can replace with melted butter or vegetable oil.
Instructions
Preparation
- In a large bowl, mix the sourdough discard, warm water, and sugar until combined.
- Add the instant yeast, all-purpose flour, and salt, and mix until a dough starts to form.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- Place the dough in an oiled bowl, cover it with a clean cloth, and let it rise for 30 minutes in a warm area.
Baking
- Preheat your oven to 375°F (190°C). Divide the dough into 12 equal pieces and shape them into rolls. Place the rolls on a baking sheet lined with parchment paper.
- Allow the rolls to rise for another 20 minutes.
- Bake in the preheated oven for 20-25 minutes, or until golden brown on top.
Serving
- Allow to cool slightly before serving. Enjoy these soft rolls fresh out of the oven.
Notes
For a finishing touch, brush the rolls with melted butter right after baking. Consider placing a shallow pan of water in the oven for softer rolls. A sprinkle of flaky sea salt before baking adds an elegant touch.