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Sourdough Discard Rolls

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Soft and fluffy sourdough discard rolls that are perfect for using up leftover starter. These rolls are slightly tangy, easy to make, and ideal as a side or sandwich bun.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 3 cups all-purpose flour
  • 1/2 cup warm milk
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • Extra butter for brushing (optional)

Instructions

  1. In a small bowl, dissolve sugar in warm milk and sprinkle yeast over the top. Let sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt.
  3. Add the yeast mixture, sourdough discard, egg, and softened butter to the dry ingredients.
  4. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
  6. Punch down dough and divide into 12 equal pieces. Shape into balls and place in a greased baking dish or on a parchment-lined tray.
  7. Cover and let rise for 30–45 minutes until puffy.
  8. Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes or until golden brown.
  9. Brush warm rolls with butter if desired. Let cool slightly before serving.

Notes

  • You can refrigerate the dough overnight for enhanced flavor.
  • Use any milk alternative for a dairy-free version.
  • Rolls freeze well; reheat before serving.

Nutrition

Find it online: https://ukfinda.com/sourdough-discard-rolls/