Description
Quick and easy sourdough discard rolls that are warm, fluffy, and perfect for any occasion.
Ingredients
Scale
- 240 grams water, warmed (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
- A splash of water for egg wash
Instructions
- In the bowl of a stand mixer, combine the warm water and sourdough discard. Mix until combined.
- Sprinkle in the sugar and instant yeast, letting the yeast activate.
- Add the egg, melted butter, and salt to the mixture and stir until well combined.
- With the dough hook running, gradually add the bread flour, reserving about a cup for later.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Turn the dough onto a clean surface, cut it into twelve equal pieces, and shape each into a ball.
- Place the rolls in a baking pan lined with parchment, cover, and let rise for about 30 minutes.
- Preheat the oven to 375ºF once the rolls have risen.
- Prepare an egg wash by whisking an egg with a splash of water and brush it over the rolls.
- Bake for approximately 20 minutes, or until golden brown and done.
- Allow to cool slightly before serving.
Notes
These rolls are versatile and can be customized with herbs, cheese, or sweet enrichments.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough, rolls, bread, quick recipe, baking