Directions
- 1In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- 2Add sourdough discard, melted butter, sugar, egg, and salt. Mix well.
- 3Gradually add flour, mixing until dough comes together.
- 4Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic.
- 5Place dough in greased bowl, cover with damp cloth, and let rise in warm place for 1-1.5 hours until doubled in size.
- 6Punch down risen dough and turn it onto a lightly floured surface.
- 7Divide dough into 12 equal pieces and shape each into a ball.
- 8Arrange rolls in a greased baking dish or on a baking sheet, leaving space between them for expansion.
- 9Cover shaped rolls with a damp cloth and let rise for another 30-45 minutes until puffy and nearly doubled in size.
- 10Preheat your oven to 375°F (190°C).
- 11Bake rolls for 20-25 minutes until golden brown on top.
- 12Optionally, brush tops with melted butter after baking for a soft, flavorful crust.
- 13Let rolls cool slightly before serving.
Ingredients
- 1 cup sourdough discard
- 2 cups Arrowhead Mills Organic All-Purpose Flour
- 0.25 cup granulated sugar
- 0.25 cup unsalted butter
- 0.5 cup milk
- 1 large egg
- 1 teaspoon salt
- 2 teaspoons instant yeast
Equipment
large mixing bowldamp clothgreased bowlfloured surfacebaking dish or baking sheetoven
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