Why make this recipe
Sourdough Discard Rolls are a practical and delicious way to use your sourdough starter discards. Instead of throwing away excess starter, you can turn it into soft and fluffy rolls. These rolls are perfect for dinner, sandwiches, or even as a snack. They have a pleasant tang from the sourdough and are incredibly easy to make. Plus, you get to enjoy the benefits of sourdough fermentation in a new and tasty form!
How to make Sourdough Discard Rolls
Ingredients:
- ¾ cup + 1 teaspoon milk (non-dairy or regular dairy) (warmed to 110℉)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 3 ½ cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 egg (lightly beaten)
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter (melted and divided)
- Flaky sea salt (for topping)
Directions:
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
- Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low, slowly pour in 2 tablespoons of melted butter.
- Increase the speed to medium and mix until a rough dough forms, about 2 minutes.
- Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft, and not sticky. If needed, add more flour or milk (1 tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large oiled bowl and cover with plastic wrap. Let it rise for 90 minutes, or until doubled in size.
- Brush a 9×13-inch baking pan with 1 tablespoon of melted butter and set aside.
- Turn the dough onto a smooth work surface and divide it into 15 equal-sized pieces. Roll each piece into a ball in the palm of your hand, then place the rolls into the prepared baking dish.
- Cover the baking dish with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
- Preheat the oven to 375℉. Brush the rolls with 2 tablespoons of melted butter, then sprinkle with flaky sea salt.
- Bake for 25-28 minutes until golden brown. If desired, brush with additional melted butter before serving.
How to serve Sourdough Discard Rolls
Sourdough Discard Rolls can be served warm right out of the oven. They taste great on their own or with a pat of butter. You can also serve them with dips, soups, or salads. If you want to get creative, slice them for sandwiches or sliders.
How to store Sourdough Discard Rolls
To store leftovers, let the rolls cool completely and place them in an airtight container at room temperature. They will stay fresh for a couple of days. For longer storage, you can freeze them. Wrap the rolls tightly in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to three months.
Tips to make Sourdough Discard Rolls
- Make sure your milk is warmed properly as it helps activate the yeast.
- Knead the dough until it is smooth and elastic for the best texture.
- If using non-dairy milk, check if it is sweetened or flavored, as that might affect the taste.
- For a richer flavor, try adding herbs or cheese into the dough.
Variation
You can add different ingredients to customize your rolls. Consider adding shredded cheese, garlic powder, or herbs like rosemary or thyme for extra flavor.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, you can. Just remember to activate it in warm milk with sugar for about 5-10 minutes before mixing into the dough.
2. What can I do if my dough is too sticky?
If the dough feels sticky, you can add a little more flour, one tablespoon at a time, until you get the right consistency.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. Just remember to bring it back to room temperature before baking.
Sourdough Discard Rolls
Ingredients
Method
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
- Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low, slowly pour in 2 tablespoons of melted butter.
- Increase the speed to medium and mix until a rough dough forms, about 2 minutes.
- Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. Add more flour or milk if needed.
- Transfer the dough to a large oiled bowl, cover with plastic wrap, and let it rise for 90 minutes or until doubled in size.
- Brush a 9×13-inch baking pan with 1 tablespoon of melted butter and set aside.
- Turn the dough onto a smooth work surface and divide it into 15 equal-sized pieces. Roll each piece into a ball and place in the baking dish.
- Cover with plastic wrap and let the rolls rise for 60 minutes, until doubled in size.
- Preheat the oven to 375℉. Brush the rolls with 2 tablespoons of melted butter and sprinkle with flaky sea salt.
- Bake for 25-28 minutes until golden brown. Brush with additional melted butter before serving if desired.