Soft Sourdough Discard Rolls
These One-Hour Soft Sourdough Discard Rolls combine the tangy flavor of sourdough with the quick convenience of instant yeast. They're pillowy soft inside with a golden crust outside, making them perfect for family dinners, and they use up that sourdough discard you might otherwise throw away!
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Servings: 12 rolls
Calories: 211kcal
Cost: $3.50
Equipment
- 1 Stand mixer with dough hook You can also knead by hand if you don't have a stand mixer
- 1 12-inch round or 9×13-inch baking pan Line with parchment paper if not using non-stick
- 1 Kitchen thermometer Helpful for checking water temperature and internal bread temperature
- 1 Pastry brush For applying egg wash
- 1 Kitchen scale For more accurate measurements
Ingredients
- 240 grams warm water (98-100°F) About 1 cup; temperature is important for proper yeast activation
- 15 grams instant yeast About 1½ tablespoons or 2 standard packets
- 20 grams granulated sugar About 2 tablespoons; feeds the yeast for faster rising
- 150 grams sourdough discard Scant ⅔ cup; 100% hydration starter works best
- 1 large egg About 50 grams; brings richness to the dough
- 30 grams unsalted butter, melted About 2½ tablespoons; enhances flavor and texture
- 12 grams salt About 2 teaspoons; essential for flavor and controlling yeast activity
- 540 grams bread flour About 4 cups; can substitute all-purpose flour if needed
- 1 egg For brushing on top before baking
- 1 splash water Mix with egg for easier brushing
Instructions
- Step 1:In the bowl of a stand mixer, combine warm water (98-100°F) and sourdough discard. Mix quickly to incorporate. This is especially important if your discard is cold from the refrigerator—the warm water helps bring everything to the right temperature for optimal yeast activation.
- Step 2:Add the sugar and instant yeast to the mixture. Wait 3-5 minutes for the yeast to activate—you'll notice a distinctive yeasty aroma and the yeast will begin to clump together or foam slightly on the surface.
- Step 3:Add the egg, melted butter, and salt to the mixture. Mix until well combined, about 30 seconds on low speed.
- Step 4:With the dough hook attachment running on low speed, gradually add the bread flour, reserving about a cup to add at the end. This prevents over-flouring the dough, which would make tough rolls. The perfect dough should feel tacky but not excessively sticky.
- Step 5:Knead the dough with the mixer on medium-low speed for 5-7 minutes until it forms a smooth, elastic ball. If mixing by hand, knead on a lightly floured surface for 7-8 minutes until smooth and elastic.
- Step 6:Turn the dough out onto a lightly floured countertop. Divide it into twelve equal pieces (about 85-90 grams each) using a bench scraper or knife.
- Step 7:Shape each piece into a ball by pulling and pinching the sides upward, then roll on the counter while cupping your hand to create tension and seal the bottom. This shaping technique creates that professional bakery look and ensures even rising.
- Step 8:Arrange the shaped rolls in a parchment-lined 12-inch round (or 9×13-inch rectangular) baking pan. Place them close enough that they'll touch after rising, which creates soft sides.
- Step 9:Cover the rolls with a clean kitchen towel and set in a warm place to rise for about 30 minutes. The rolls should nearly double in size and touch each other when properly risen. They'll feel light and fluffy to a gentle touch.
- Step 10:When the rolls have risen, preheat your oven to 375°F. (Important: If proofing your rolls in the oven with just the light on, remove them BEFORE preheating!)
- Step 11:While the oven preheats, prepare a simple egg wash by beating an egg with a splash of water. Gently brush this mixture over the tops of the rolls for that beautiful golden shine.
- Step 12:Bake for approximately 20 minutes until the rolls are golden brown and reach an internal temperature of 190°F if using a thermometer.
- Step 13:For an extra touch of indulgence, brush the tops with additional melted butter right after baking. Allow the rolls to cool for 5-10 minutes before serving warm.
Notes
Storage Tips: Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a ziplock bag for up to 3 months. Reheat frozen rolls in a 350°F oven for 7-10 minutes or microwave individual rolls for 15-20 seconds.
Sourdough Discard Tips: For a more pronounced sourdough flavor, use discard that's been refrigerated for 5-7 days. For milder flavor, use fresher discard. This recipe works with 100% hydration starter (equal parts flour and water by weight).
Variations: For herb rolls, add 2 tablespoons of mixed dried herbs to the dough. For cheese rolls, fold 1 cup of shredded cheddar or Gruyère cheese into the dough before shaping. For whole wheat rolls, substitute up to half the bread flour with whole wheat flour (you may need to add 1-2 tablespoons additional water).
Gluten-Free Option: Replace bread flour with a good-quality gluten-free flour blend plus 1 tablespoon xanthan gum. The texture will be slightly different but still delicious. Be sure to use a gluten-free sourdough starter as well.
No Stand Mixer? Mix ingredients in a large bowl with a wooden spoon, then knead by hand on a lightly floured surface for 7-8 minutes until smooth and elastic. The dough should pass the "windowpane test" - when stretched, it should be thin enough to see light through without tearing.
Making Ahead: You can refrigerate the shaped rolls, covered with plastic wrap, for up to 24 hours before baking. Let them come to room temperature and complete their rise (about 1 hour) before baking as directed.
This recipe not only helps you use up sourdough discard but also creates delicious, soft rolls in just an hour - perfect for busy weeknight dinners or last-minute additions to your holiday table!
Nutrition
Serving: 85g | Calories: 211kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 397mg | Potassium: 64mg | Fiber: 2g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 1mg