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Quick Sourdough Discard Rolls Recipe

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3.8 from 14 reviews

These Quick Sourdough Discard Rolls are soft, fluffy, and packed with flavor, making excellent use of sourdough discard. Perfectly tender with a golden crust, they are easy to make with a stand mixer or by hand. Ready in just over an hour, these rolls are ideal for sandwiches, dinners, or snacks.

Ingredients

Dough Ingredients

  • 240 g warm water or milk (about 100–110°F)
  • 14 g instant yeast (or 2 packets)
  • 50 g melted butter
  • 40 g honey (or sugar)
  • 120 g sourdough discard (room temperature preferred)
  • 1 large egg (50 g)
  • 500 g unbleached bread flour
  • 10 g fine sea salt

Egg Wash

  • 1 egg
  • 1 splash of water

Instructions

  1. Mix the Dough: Add all dough ingredients into the bowl of a stand mixer. Mix on speed 2 for five minutes. Alternatively, knead by hand for 8-10 minutes until the dough is soft and slightly tacky but not overly sticky. Pause midway to check texture. If needed, add flour a tablespoon at a time until smooth. The dough should have a smooth, elastic feel.
  2. Divide and Shape: Turn dough onto a clean surface and divide into 12 equal pieces, approximately 80–85 g each. Shape each piece into a tight ball by pulling the dough underneath itself. Use a cupped hand to roll each ball seam-side down in a circular motion to develop surface tension. Place the rolls into a greased 9×13 inch pan.
  3. Rise: Cover the rolls with a towel or plastic wrap and let them rise in a warm spot for 30–45 minutes until puffy and almost touching. A warm environment (around 85°F) accelerates proofing; you can use a proofing box or an oven with the light on. Remove the rolls before preheating the oven.
  4. Egg Wash: Whisk one egg with a splash of water. Gently brush this mixture over the tops of the rolls to create a shiny, golden crust after baking.
  5. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20–22 minutes or until lightly golden on top and the internal temperature reaches 190°F, indicating they are fully cooked.
  6. Cool: Allow the rolls to cool in the pan for 5–10 minutes. Then transfer them to a cooling rack to prevent moisture buildup, which can cause soggy bottoms.

Notes

  • Use warm water or milk to activate the yeast properly; temperature should be about 100–110°F for best results.
  • Adjust flour quantity slightly as needed depending on humidity and flour type to achieve the right dough consistency.
  • Ensuring a warm proofing environment helps the dough rise faster and more effectively.
  • Brushing with egg wash gives the rolls a beautiful golden, shiny crust, but can be omitted for an egg-free option.
  • Check internal temperature with a food thermometer to confirm doneness; underbaked rolls will be doughy inside.
  • These rolls freeze well; wrap cooled rolls individually and thaw before serving.

Find it online: https://miracooking.com/quick-sourdough-discard-rolls-recipe/