Description
Transform leftover sourdough discard into delightful, soft rolls ready in just one hour.
Ingredients
- 240 grams warm water (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 (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 (for egg wash)
- Splash of water
Instructions
- In a stand mixer bowl, combine the warmed water and sourdough discard. Mix quickly to blend.
- Add in the sugar and instant yeast, observing for activation.
- Incorporate the egg, melted butter, and salt, and mix until well combined.
- Gradually add bread flour while the mixer runs, reserving about a cup.
- Knead for 5-7 minutes until dough forms a cohesive ball.
- Cut the dough into twelve equal pieces, shaping each into a ball.
- Nestle the rolls in a baking pan, covering with a towel, and let them rise for 30 minutes.
- Preheat the oven to 375ºF, ensuring you remove any proofed rolls from the oven before it heats.
- Prepare an egg wash with another egg and a splash of water, brushing it over each roll.
- Bake for approximately 20 minutes until golden brown and internal temperature reaches 190ºF.
- If desired, brush tops with melted butter and serve warm.
Notes
Avoid over-flouring the dough for light and airy rolls. Keep an eye on the baking process for best results.
