Sourdough Discard Rolls
Soft, fluffy dinner rolls with a gentle tang from leftover sourdough starter. This no-waste recipe is easy, customizable, and perfect for weeknight dinners, sliders, or a cozy bread basket.
Ingredients
- 1 cup sourdough discard (unfed)
- 3 cups all-purpose flour
- 1/2 cup warm milk
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup unsalted butter, softened
- 1 large egg (for egg wash or dough as desired)
- melted butter, for brushing (optional)
Instructions
- In a small bowl, dissolve sugar in warm milk (105–110°F). Sprinkle yeast over the top and let stand 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour and salt.
- Add the yeast mixture, sourdough discard, softened butter, and egg (if adding to dough). Mix until a shaggy dough forms.
- Knead on a lightly floured surface (or with a dough hook) for 8–10 minutes until smooth, elastic, and slightly tacky.
- Place dough in a greased bowl, turn to coat, cover, and let rise in a warm spot until doubled, 60–90 minutes.
- Punch down, divide into 12 equal pieces, and shape each into a tight ball.
- Arrange in a greased 9x13-inch pan (for pull-apart rolls) or on a parchment-lined sheet pan. Cover and let rise until puffy, 30–45 minutes.
- Preheat oven to 375°F (190°C). Brush tops with beaten egg for shine (or milk for a softer finish).
- Bake 20–25 minutes, rotating once, until golden brown and the centers register about 195°F.
- Brush hot rolls with melted butter if desired. Cool slightly on a wire rack and serve warm.
Nutrition
Serving: 1rollCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3.5gSodium: 180mgFiber: 1gSugar: 2g
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