Directions
- 1In a large bowl mix together warm water and sourdough discard with a dough whisk.
- 2Add in the sugar and instant yeast. Wait 5 minutes for the yeast to activate and foam up.
- 3Add in the salt, melted butter, and egg. Mix.
- 4Add in the flour and knead for approximately 5 minutes until the dough forms a smooth ball.
- 5Cut the dough into 12 equal pieces and shape each piece of dough into a ball.
- 6Place the rolls in a parchment-lined 9x13in baking pan.
- 7Cover the rolls with a lid or towel and set in a warm place for 30 minutes or until doubled in size.
- 8Preheat the oven to 375°F.
- 9Whisk the egg and brush over the risen rolls before placing in the oven.
- 10Bake for 18-20 minutes or until golden brown.
- 11Brush the cooked rolls with melted butter.
Ingredients
- 240 g warm water, filtered
- 14 g instant yeast
- 20 g granulated sugar
- 150 g sourdough discard
- 1 null egg
- 35 g unsalted butter, melted
- 12 g salt
- 540 g flour
- 1 null egg for egg wash
- null Salted butter, melted for brushing
Equipment
large bowldough whiskparchment-lined 9x13in baking panoven
Tips
- Place rolls inside the oven (turned off) to rise.
- Brush the cooked rolls with melted butter.
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