Sourdough Discard Rolls
Soft, fluffy sourdough discard rolls are a delicious way to repurpose leftover starter. Easy to make, they’re perfect as a side dish, sandwich base, or sweet treat. Beginner-friendly and versatile, this recipe is a great way to enjoy homemade rolls while reducing waste.
Equipment
- 1 Mixing Bowls For combining and proofing the dough.
- 1 Measuring Cups and Spoons To measure ingredients accurately.
- 1 Wooden Spoon or Dough Whisk For mixing the dough.
- 1 Stand Mixer with Dough Hook (optional): To make kneading easier.
- 1 Kitchen Scale For evenly portioning the rolls.
- 1 Rolling Pin (optional): If shaping variations require flattening dough.
- 1 Baking Sheet or Pan For baking the rolls evenly.
- 1 Parchment Paper (optional): To prevent sticking.
- 1 Clean Kitchen Towel or Plastic Wrap To cover the dough during proofing.
- 1 Pastry Brush For brushing butter or egg wash on the rolls.
- 1 Oven Thermometer (optional): To ensure the correct baking temperature.
- 1 Wire Rack: For cooling the rolls post-baking.
Ingredients
Dough Ingredients:
- 1 cup sourdough discard room temperature
- Adds tangy flavor and reduces waste.
- 2 ½ cups all-purpose flour plus extra for dusting
- Creates a soft and fluffy texture.
- 2 teaspoons active dry yeast
- Helps the dough rise.
- ¼ cup warm water about 110°F
- Activates the yeast.
- 2 tablespoons sugar
- Feeds the yeast and adds subtle sweetness.
- 1 teaspoon salt
- Balances the flavors.
- 2 tablespoons softened butter plus extra for brushing
- Adds richness and moisture.
- 1 egg optional
- Enhances texture and creates a glossy finish when brushed on top.
Optional Add-Ins:
- Herbs or Spices: Add dried rosemary thyme, or garlic powder for extra flavor.
- Cheese: Mix shredded cheese into the dough or sprinkle on top.
- Seeds: Top rolls with sesame or poppy seeds for added texture.
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix ¼ cup warm water (110°F) with 2 tablespoons sugar.
- Sprinkle 2 teaspoons active dry yeast on top and let it sit for 5-10 minutes until frothy.
Step 2: Prepare the Dough
- In a large mixing bowl, combine 1 cup sourdough discard, 2 tablespoons softened butter, and 1 teaspoon salt.
- Add the yeast mixture and stir to combine.
- Gradually mix in 2 ½ cups all-purpose flour, a little at a time, until a sticky dough forms.
Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes until it’s smooth and elastic.
- Tip: Use a stand mixer with a dough hook for easier kneading.
Step 4: Let the Dough Rise
- Place the dough in a greased bowl and cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm spot for 1-2 hours, or until it doubles in size.
Step 5: Shape the Rolls
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place them on a greased baking sheet or in a round pan.
- Cover with a towel and let rise again for 30-45 minutes.
Step 6: Bake the Rolls
- Preheat the oven to 375°F (190°C).
- Brush the tops of the rolls with melted butter or an egg wash.
- Bake for 18-22 minutes, or until golden brown and hollow-sounding when tapped.
Step 7: Cool and Serve
- Remove the rolls from the oven and cool slightly on a wire rack.
- Serve warm with butter, jam, or as a side to your favorite dish.
- These step-by-step instructions ensure perfectly soft and golden sourdough discard rolls every time!
Video
Notes
- Use fresh, unfed sourdough discard for the best flavor.
- Add flour gradually if the dough feels too sticky.
- Enhance flavor with herbs, garlic, cheese, or cinnamon sugar.
- Proof dough in a warm, draft-free spot.
- Freeze unbaked or baked rolls for future use.
- Refrigerate dough after the first rise for up to 24 hours.
- Brush rolls with butter for a soft crust or egg wash for a shiny finish.
- Repurpose leftovers into croutons, breadcrumbs, or French toast