Sourdough Discard Rolls
Soft and fluffy Sourdough Discard Rolls are full of tangy sourdough flavor and makes a perfect side dish. Made with a few basic pantry ingredients and is a delicious way to use up leftover sourdough starter discard!
Servings: 12 rolls
Ingredients
- 2 teaspoons active dry yeast
- 1/2 cup whole warm milk
- 1 tablespoon granulated sugar
- 1 tablespoon honey melted and cooled
- 1 whole large egg
- 2 tablespoons olive oil
- 2 tablespoons salted butter melted and cooled
- 3/4 cup sourdough starter discard
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- egg wash 1 beaten egg
Instructions
- In the bowl of a stand mixer with a dough hook attachment, add warm milk and yeast and mix and let sit for 5 minutes or until foamy.
- Add in sugar, honey, egg, olive oil, butter, sourdough discard, flour and salt. Mix for 8-10 minutes or until the dough doesn't stick to the sides of the bowl and clings to the dough hook. When the dough is ready, it will feel smooth and it will come off your fingers if you pinch it.
- Cover the bowl with a warm damp kitchen towel and let the dough rise in a warm place for 45-60 minutes, until it has doubled in size. (I place my dough to rise on the kitchen counter).
- Divide the dough into 12 pieces and roll tightly to form a dough ball. I like to use a kitchen scale to get equal pieces. Place on a lightly greased 13x9 inch baking pan or baking dish (or line with parchment paper) and cover again. Let rise for 30-45 minutes or until the rolls get puff.
- Preheat the oven to 350 degrees F and brush egg wash all over each roll. Bake for 15-20 minutes or until the tops are a light golden brown. Serve warm and enjoy!