Sourdough Discard Dinner Rolls
Directions
- 1Combine sourdough discard, water, sugar, and yeast; mix until foamy.
- 2Combine sourdough discard, water, sugar, and yeast; mix until foamy.
- 3Combine sourdough discard, water, sugar, and yeast; mix until foamy.
- 4Add flour and combine until a shaggy dough forms; rest for 30 minutes.
- 5Add flour and combine until a shaggy dough forms; rest for 30 minutes.
- 6Add flour and combine until a shaggy dough forms; rest for 30 minutes.
- 7Add salt and butter; knead for 3-6 minutes.
- 8Add salt and butter; knead for 3-6 minutes.
- 9Add salt and butter; knead for 3-6 minutes.
- 10Let the dough rise until doubled.
- 11Let the dough rise until doubled.
- 12Let the dough rise until doubled.
- 13Divide the dough into equal pieces and shape into balls.
- 14Divide the dough into equal pieces and shape into balls.
- 15Divide the dough into equal pieces and shape into balls.
- 16Place dough balls in a cast iron skillet.
- 17Place dough balls in a cast iron skillet.
- 18Place dough balls in a cast iron skillet.
- 19Let the rolls rise again.
- 20Let the rolls rise again.
- 21Let the rolls rise again.
- 22Bake at 180°C/350°F for 30 minutes, or until golden brown.
- 23Bake at 180°C/350°F for 30 minutes, or until golden brown.
- 24Bake at 180°C/350°F for 30 minutes, or until golden brown.
- 25Brush with melted butter while still in the skillet.
- 26Brush with melted butter while still in the skillet.
- 27Brush with melted butter while still in the skillet.
- 28Remove from skillet and cool on a wire rack.
- 29Remove from skillet and cool on a wire rack.
- 30Remove from skillet and cool on a wire rack.
Ingredients
- 100 g Sourdough Discard
- 100 g Sourdough Discard
- 100 g Sourdough Discard
- 500 g Bread Flour or All Purpose Flour
- 500 g Bread Flour or All Purpose Flour
- 500 g Bread Flour or All Purpose Flour
- 250 g Water
- 250 g Water
- 250 g Water
- 10 g Salt
- 10 g Salt
- 10 g Salt
- 20 g Sugar
- 20 g Sugar
- 20 g Sugar
- 60 g Butter
- 60 g Butter
- 60 g Butter
- 7 g Instant Yeast
- 7 g Instant Yeast
- 7 g Instant Yeast
- 50 g Melted Butter
- 50 g Melted Butter
- 50 g Melted Butter
Equipment
stand mixer or Thermomixcast iron skilletpastry brush