Soft Sourdough Discard Rolls
Soft Sourdough Discard Rolls
Ingredients
For the Rolls
- 1/2 cup warm milk, (105-115°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1 cup sourdough discard, unfed
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
For Brushing
- 1/4 cup unsalted butter, melted
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the yeast is foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the sourdough discard to the yeast mixture and stir to combine. Gradually add 2 1/2 cups of the all-purpose flour and the salt. Mix on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
⏱️ 5 min
- 3
Add the 1/4 cup of melted and cooled unsalted butter to the dough. Continue to knead for 8-10 minutes on medium-low speed (or by hand on a lightly floured surface) until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add the remaining 1/4 cup of flour if the dough is too sticky, one tablespoon at a time.
⏱️ 10 min
- 4
Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45 minutes, or until nearly doubled in size.
⏱️ 45 min
- 5
Lightly flour your work surface. Gently punch down the risen dough and turn it out onto the floured surface. Divide the dough into 8-10 equal pieces (for 4 servings, you'll likely want 2-3 rolls per person). Shape each piece into a smooth, round ball.
⏱️ 10 min
- 6
Line a 9-inch round baking pan or Dutch oven with parchment paper. Arrange the shaped dough balls in the prepared pan, leaving a small space between each. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until visibly puffy and almost touching.
⏱️ 60 min
- 7
About 15 minutes before the end of the proofing time, preheat your oven to 350°F. Melt the 1/4 cup of unsalted butter for brushing.
⏱️ 15 min•🌡️ 350
- 8
Once the rolls have proofed, remove the cover and generously brush the tops of the rolls with the melted butter using a pastry brush.
⏱️ 2 min
- 9
Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 30 min•🌡️ 350
- 10
Remove the rolls from the oven and brush with any remaining melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack to cool slightly. Serve warm and enjoy their soft, fluffy texture!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Sourdough Discard Rolls
Ingredients
For the Rolls
- 1/2 cup warm milk, (105-115°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1 cup sourdough discard, unfed
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
For Brushing
- 1/4 cup unsalted butter, melted
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the yeast is foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the sourdough discard to the yeast mixture and stir to combine. Gradually add 2 1/2 cups of the all-purpose flour and the salt. Mix on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
⏱️ 5 min - 3
Add the 1/4 cup of melted and cooled unsalted butter to the dough. Continue to knead for 8-10 minutes on medium-low speed (or by hand on a lightly floured surface) until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add the remaining 1/4 cup of flour if the dough is too sticky, one tablespoon at a time.
⏱️ 10 min - 4
Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45 minutes, or until nearly doubled in size.
⏱️ 45 min - 5
Lightly flour your work surface. Gently punch down the risen dough and turn it out onto the floured surface. Divide the dough into 8-10 equal pieces (for 4 servings, you'll likely want 2-3 rolls per person). Shape each piece into a smooth, round ball.
⏱️ 10 min - 6
Line a 9-inch round baking pan or Dutch oven with parchment paper. Arrange the shaped dough balls in the prepared pan, leaving a small space between each. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until visibly puffy and almost touching.
⏱️ 60 min - 7
About 15 minutes before the end of the proofing time, preheat your oven to 350°F. Melt the 1/4 cup of unsalted butter for brushing.
⏱️ 15 min•🌡️ 350 - 8
Once the rolls have proofed, remove the cover and generously brush the tops of the rolls with the melted butter using a pastry brush.
⏱️ 2 min - 9
Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 30 min•🌡️ 350 - 10
Remove the rolls from the oven and brush with any remaining melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack to cool slightly. Serve warm and enjoy their soft, fluffy texture!
⏱️ 5 min