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easy sourdough discard rolls

Soft Sourdough Discard Rolls

Jamie Saechao
These soft and fully sourdough discard rolls are easy to make and perfect for the Thanksgiving table! Featuring melted butter, sourdough discard, egg, and honey, these rolls and tender and delicious.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 22 minutes
Fermentation Time 2 hours
Total Time 2 hours 50 minutes
Course Side Dish
Cuisine American
Servings 9 rolls
Calories 222 kcal

Equipment

  • 1 Stand Mixer With Hook Attachment
  • 1 kitchen scale optional, highly recommend
  • 1 8x12 baking dish

Ingredients
  

  • 2 1/4 tsp instant yeast 1 pack
  • 6 grams salt salt
  • 325 grams all purpose flour about 2 2/3 cup
  • 40 grams honey 2 tbsp
  • 115 grams warm milk 1/2 cup
  • 1 egg large
  • 65 grams melted butter 1/3 cup
  • 150 grams sourdough discard 3/4 cup

Instructions
 

  • Melt the butter and set aside to cool. In the bowl of a stand mixer, whisk together the yeast, salt, and all purpose flour.
    2 1/4 tsp instant yeast, 6 grams salt, 325 grams all purpose flour
  • Warm the milk to 95 degrees F. Add the milk, cooled butter, egg, and sourdough discard to the dough.
    40 grams honey, 115 grams warm milk, 1 egg, 65 grams melted butter, 150 grams sourdough discard
  • Using the dough hook, turn the mixer on low speed and mix to incorporate the dough. Knead the dough on low speed using the dough hook for 7-8 minutes.
    The dough will be sticky and wet! This is normal. It will feel like extra soft, damp playdough.
  • Form the dough into a loose ball using your hands, then cover with plastic wrap and let it bulk rise until double in size, about 80-90 minutes.
  • Turn the dough out onto a lightly floured surface. Weigh the dough on your scale and divide it into nine equal pieces, about 70-75 grams each. Fold each piece of dough over on itself to form a ball shape. Cup the dough with the sides of your hands and rotate it on the table to firm up the shape.
  • Place each dough ball into the pan in rows of three. Cover and let the dough rise for 30-40 minutes for the second rise, until puffed up.
  • Preheat the oven to 350 degrees F, you want it nice and hot before baking.
  • Optional: Create an egg wash by mixing one egg yolk with two tablespoons of water. Brush the mixture over the tops of the rolls with a pastry brush. 
  • Bake for 20-22 minutes or until the rolls are golden brown on the top.  Let cool, than slather in butter and enjoy!

Notes

  • If possible, use a scale to measure out this recipe in grams, instead of using cups.  
  • Use warm, not hot milk. Temperature should be around 95 degrees F (35 degrees C).
  • This dough will seem wet and sticky. Keep going- I promise the results are worth it!
  • Grease your baking dish very well so the rolls slide out. 
  • Be patient, make sure the dough doubles during each ferment for big, fluffy rolls!

Nutrition

Calories: 222kcalCarbohydrates: 45gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 18mgSodium: 268mgPotassium: 94mgFiber: 2gSugar: 4gVitamin A: 26IUVitamin C: 0.03mgCalcium: 12mgIron: 3mg
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