why make this recipe
Sourdough Discard Rolls are a fantastic way to make use of your sourdough starter’s leftovers. Instead of tossing away that discard, you can turn it into delicious, fluffy rolls in just about an hour. These rolls are perfect for family dinners, gatherings, or even just to enjoy with a tasty meal at home. They’re easy to make and allow you to reduce waste while indulging in freshly baked bread.
how to make One Hour Sourdough Discard Rolls
Ingredients:
- 240 grams water, warmed (98-100ºF) (about 1 cup)
- 15 grams instant yeast (about 1 1/2 Tablespoons)
- 20 grams granulated sugar (about 2 Tablespoons)
- 150 grams sourdough discard (scant 2/3 cup)
- 1 large egg (about 50 grams)
- 35 grams unsalted butter, melted (about 2.5 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg, splash of water
Directions:
- Start by adding warm water (around 98-100ºF) and sourdough discard into the bowl of a stand mixer. Mix these two together quickly.
- If your sourdough discard is cold, using warm water helps warm up the dough.
- Next, add in the sugar and instant yeast. Keep an eye on the yeast; you’ll notice a yeasty smell, and it will start to clump together.
- Now, mix in the egg, melted butter, and salt. Continue to mix.
- With the dough hook running, add in the bread flour. Hold back about one cup of flour to avoid over-flouring the dough. The dough should be tacky but not too sticky.
- Knead the dough for about 5-7 minutes until it forms a smooth and elastic ball. If you prefer, you could mix everything by hand in a large bowl and knead for 7-8 minutes.
- Turn the dough out onto a countertop and divide it into twelve equal pieces, weighing about 85-90 grams each.
- Shape each piece into a ball by pulling and pinching the sides, then roll it on the counter to create tension.
- Place the rolls close together in a 12-inch round (or 9 by 13-inch) baking pan. Use parchment paper if your pan isn’t non-stick.
- Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes. If it’s chilly, consider putting the rolls in an oven with only the pilot light on.
- After the rolls have risen and are touching each other, preheat the oven to 375ºF.
- If you like, make an egg wash by whisking together one egg with a splash of water. Brush this mixture lightly over each roll.
- Bake the rolls for about 20 minutes until they are golden brown and the internal temperature reaches 190ºF.
- For a finishing touch, brush the tops with melted butter and allow them to cool slightly before enjoying warm!
how to serve One Hour Sourdough Discard Rolls
These rolls are best served warm. You can enjoy them plain, with butter, or even with your favorite jam. They are also perfect as a side for soups, stews, or salads.
how to store One Hour Sourdough Discard Rolls
To keep your rolls fresh, store them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just wrap them well in plastic wrap and place them in a freezer bag. When you’re ready to eat, thaw them at room temperature and warm them in the oven for a few minutes.
tips to make One Hour Sourdough Discard Rolls
- Ensure the water temperature is just right to activate the yeast effectively; it should feel warm but not hot.
- Don’t rush the rising time; if the dough isn’t rising, make sure it’s in a warm spot.
- You can adjust the amount of bread flour slightly depending on the consistency of your dough.
variation (if any)
Feel free to add herbs, garlic, or cheese to the dough for different flavors! You can also experiment with whole wheat flour or other flour types for added nutrition.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can! Just activate the active dry yeast in warm water first and then mix it with the other ingredients.
What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can replace it with an equal amount of plain yogurt or buttermilk for a similar texture.
How long do these rolls last?
When stored properly, these rolls can last for about 3 days at room temperature or can be frozen for up to 3 months.
One Hour Sourdough Discard Rolls
Ingredients
Dough Ingredients
- 240 grams water, warmed (98-100ºF) about 1 cup
- 15 grams instant yeast about 1 1/2 Tablespoons
- 20 grams granulated sugar about 2 Tablespoons
- 150 grams sourdough discard scant 2/3 cup
- 1 large egg egg about 50 grams
- 35 grams unsalted butter, melted about 2.5 Tablespoons
- 12 grams salt about 2 teaspoons
- 540 grams bread flour about 4 cups
- 1 egg egg for egg wash, with a splash of water
Method
Preparation
- Add warm water (around 98-100ºF) and sourdough discard into the bowl of a stand mixer. Mix these two together quickly.
- Add in the sugar and instant yeast. Monitor the yeast until it starts to clump together and release a yeasty smell.
- Mix in the egg, melted butter, and salt until well combined.
- With the dough hook running, gradually add in the bread flour, holding back about one cup of flour to avoid over-flouring the dough.
- Knead the dough for about 5-7 minutes until it forms a smooth and elastic ball. Alternatively, mix by hand in a large bowl and knead for 7-8 minutes.
- Turn the dough out onto a countertop and divide into twelve equal pieces, weighing about 85-90 grams each.
- Shape each piece into a ball by pulling and pinching the sides, then roll it on the counter to create tension.
Cooking
- Place the rolls close together in a baking pan lined with parchment paper, if not non-stick.
- Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes.
- Preheat the oven to 375ºF.
- Make an egg wash by whisking together one egg with a splash of water and brush it lightly over each roll.
- Bake the rolls for about 20 minutes until they are golden brown and the internal temperature reaches 190ºF.
- Brush the tops with melted butter and allow them to cool slightly before enjoying warm.