Description
Delicious sourdough discard rolls that are quick and easy to make, perfect for any meal.
Ingredients
Scale
- ¾ cup + 1 teaspoon warmed milk (about 110°F)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 3 ½ cups + 1 tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard
- 1 egg (lightly beaten)
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter (melted and divided)
- Flaky sea salt (for topping, optional)
Instructions
- Mix the warmed milk, instant yeast, and sugar in a stand mixer bowl. Let it sit for about 5 minutes until frothy.
- Add the 3 ½ cups of flour, sourdough discard, the beaten egg, and salt, then slowly pour in about 2 tablespoons of melted butter and mix on low speed until a rough dough forms (about 2 minutes).
- Knead the dough on a lightly floured surface for about 3-4 minutes until nice and smooth.
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise for about 90 minutes until doubled in size.
- Preheat your oven to 375°F while the dough rises.
- Brush a 9×13-inch baking pan with 1 tablespoon of melted butter.
- Divide the dough into 15 pieces and roll them into balls.
- Place the dough balls in the prepared baking dish, cover, and let rise for another 60 minutes.
- Brush the rolls with the remaining melted butter, sprinkle with flaky sea salt, and bake for 25-28 minutes until golden brown.
- Let cool in the pan for about 10 minutes before enjoying warm.
Notes
These rolls can be customized with different herbs or ingredients based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg