Sourdough Discard Dinner Rolls
These Sourdough Discard Dinner Rolls are soft, fluffy, and full of flavor. The sourdough discard adds subtle tang and depth, while olive oil and butter keep the rolls tender and golden.
Servings 5 rolls
Cost 5
Ingredients
- ½ cup warm water
- 1 ½ teaspoons instant yeast
- 2 ¼ cups bread flour, divided use (280 grams plus 35 grams)
- 120 grams sourdough discard
- 3 tablespoons sugar (36 grams)
- 1 ⅛ teaspoon salt
- 1 large egg
- 3 ½ tablespoons olive oil or use half oil and half melted butter (44 grams)
- Melted salted butter for brushing on top and a sprinkling of seeds
Instructions
- Put ½ cup of warm water in a stand mixer bowl and add instant yeast. Let stand until bubbly or until you're confident it's alive.
- Add 2 cups (280 grams) of bread flour. Set bowl on scale, set tare to zero and pour in 120 grams discard. Add the sugar, salt and egg.
- Using the paddle attachment of the mixer, beat for 2 minutes. The dough will be very soft and sticky at this point. Add ¼ cup more flour and beat again for 2 minutes. The batter should stick to the paddle or beaters and not cling to the side, but it will still be sticky. Use a scraper to scrape it towards the middle of the bowl. If for any reason the dough seems so soft you can't shape it, add more flour. In my kitchen, the total amount of flour always comes in around 315 grams, but that can vary from kitchen to kitchen.
- Cover the mixing bowl and let stand in a fairly warm place for about 45 minutes or until it has risen somewhat. It probably won't double.
- Grease two 9-inch pie pans with softened butter (preferably salted).
- Don't punch down the dough, just scrape it onto a work surface or mat and let it naturally deflate a little. Put a tiny amount of olive oil on your fingers and shape dough into 10 equal balls by forming squarish things, tucking corners under and smoothing into rounds. Try not to punch all of the air out as you shape. Space them evenly in the pie dishes You can sprinkle the tops with sesame seeds if you have some.
- Cover with a greased piece of plastic wrap and let rise for another 20-25 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Bake at 400 for about 20 minutes or until rolls are nicely browned on top. Brush tops with a little more butter.