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–+ servings

One Hour Sourdough Discard Rolls

Fluffy, delicious rolls made from sourdough starter leftovers, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Bread, Side
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 2g

Notes

Ensure the water temperature is just right for activating yeast. Don't rush the rising time; make sure dough is in a warm spot. Adjust flour amount as needed for dough consistency.
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