Description
These Easy Sourdough Discard Dinner Rolls are a quick and delicious way to use up your sourdough discard. Soft, fluffy, and slightly sweet, these rolls come together in under 2 hours from start to finish and make the perfect side for any dinner.
Ingredients
Wet Ingredients
- 1 cup water
- 1/2 cup whole milk
- 2 tbsp butter
- 2 tbsp honey
- 1/2 cup sourdough discard
Dry Ingredients
- 1/2 tbsp yeast
- 4-5 cups all-purpose flour (bread flour optional)
- 1 tsp salt
Instructions
- Warm the liquids and bloom yeast: Place the water, honey, milk, and butter in a microwave-safe bowl and heat in the microwave for 1 minute. Check the temperature, aiming for warm but not hot enough to kill the yeast. Typically, heating about 1 minute 30 seconds works well, possibly adjusting with warm water.
- Combine initial ingredients: Transfer the warm liquid mixture to a stand mixer bowl. Add the sourdough discard and let it sit while you measure the rest of the ingredients.
- Add flour and yeast: Add 2-3 cups of flour to the mixture and begin mixing on low speed with a dough hook until combined. Then add the yeast and keep mixing.
- Complete the dough: Add the remaining flour and salt and mix on medium speed until the dough is elastic, slightly sticky, and holds together, kneading for about 3-4 minutes. Adjust flour as needed, sometimes more than 5 cups may be required depending on humidity and flour type.
- First rise: Oil a large bowl, place the dough inside, cover with a kitchen towel, and let it rise until doubled in size, about 30-45 minutes.
- Shape rolls: Divide the dough into 2.4 oz balls (approximately 12 rolls). Shape into smooth balls on a lightly oiled surface for easier handling and place in a greased 9×13 inch baking dish.
- Second rise (proof): Let the shaped rolls proof in the baking dish, covered, until doubled in size, about 30-45 minutes. To test, gently press a finger on the roll; if the indent remains, they’re ready to bake.
- Preheat oven: Preheat your oven to 400°F (204°C) while rolls are rising.
- Bake rolls: Bake the rolls at 400°F for 25-30 minutes, until golden brown on top.
- Finish and serve: Remove rolls from oven and brush the tops with butter while warm. Serve immediately or cool on a rack and store them in bread bags for later use.
Notes
- Heating time for liquid can vary; ensure the mixture is warm but not hot to protect yeast activity.
- The amount of flour needed can vary based on humidity and flour type; dough should be slightly sticky but hold together.
- Use a kitchen scale for even-sized rolls or eyeball for convenience.
- Proofing times may vary depending on room temperature; watch for dough to double and perform the finger test.
- Butter brushed on top immediately after baking keeps rolls soft and flavorful.
- These rolls freeze well; thaw and warm before serving.
