Sourdough Discard Rolls

60 mins
Serves 12
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Directions

  1. 1In a large bowl mix together warm water and sourdough discard with a dough whisk.
  2. 2In a large bowl mix together warm water and sourdough discard with a dough whisk.
  3. 3In a large bowl mix together warm water and sourdough discard with a dough whisk.
  4. 4Add in the sugar and instant yeast. Wait 5 minutes for the yeast to activate and foam up.
  5. 5Add in the sugar and instant yeast. Wait 5 minutes for the yeast to activate and foam up.
  6. 6Add in the sugar and instant yeast. Wait 5 minutes for the yeast to activate and foam up.
  7. 7Add in the salt, melted butter, and egg. Mix.
  8. 8Add in the salt, melted butter, and egg. Mix.
  9. 9Add in the salt, melted butter, and egg. Mix.
  10. 10Add in the flour and knead for approximately 5 minutes until the dough forms a smooth ball.
  11. 11Add in the flour and knead for approximately 5 minutes until the dough forms a smooth ball.
  12. 12Add in the flour and knead for approximately 5 minutes until the dough forms a smooth ball.
  13. 13Cut the dough into 12 equal pieces and shape each piece of dough into a ball.
  14. 14Cut the dough into 12 equal pieces and shape each piece of dough into a ball.
  15. 15Cut the dough into 12 equal pieces and shape each piece of dough into a ball.
  16. 16Place the rolls in a parchment-lined 9x13in baking pan.
  17. 17Place the rolls in a parchment-lined 9x13in baking pan.
  18. 18Place the rolls in a parchment-lined 9x13in baking pan.
  19. 19Cover the rolls with a lid or towel and set in a warm place for 30 minutes or until doubled in size.
  20. 20Cover the rolls with a lid or towel and set in a warm place for 30 minutes or until doubled in size.
  21. 21Cover the rolls with a lid or towel and set in a warm place for 30 minutes or until doubled in size.
  22. 22Preheat the oven to 375°F.
  23. 23Preheat the oven to 375°F.
  24. 24Preheat the oven to 375°F.
  25. 25Whisk the egg and brush over the risen rolls before placing in the oven.
  26. 26Whisk the egg and brush over the risen rolls before placing in the oven.
  27. 27Whisk the egg and brush over the risen rolls before placing in the oven.
  28. 28Bake for 18-20 minutes or until golden brown.
  29. 29Bake for 18-20 minutes or until golden brown.
  30. 30Bake for 18-20 minutes or until golden brown.
  31. 31Brush the cooked rolls with melted butter.
  32. 32Brush the cooked rolls with melted butter.
  33. 33Brush the cooked rolls with melted butter.

Ingredients

  • 240 g warm water, filtered
  • 240 g warm water, filtered
  • 240 g warm water, filtered
  • 14 g instant yeast
  • 14 g instant yeast
  • 14 g instant yeast
  • 20 g granulated sugar
  • 20 g granulated sugar
  • 20 g granulated sugar
  • 150 g sourdough discard
  • 150 g sourdough discard
  • 150 g sourdough discard
  • 1 null egg
  • 1 null egg
  • 1 null egg
  • 35 g unsalted butter, melted
  • 35 g unsalted butter, melted
  • 35 g unsalted butter, melted
  • 12 g salt
  • 12 g salt
  • 12 g salt
  • 540 g flour
  • 540 g flour
  • 540 g flour
  • 1 null egg for egg wash
  • 1 null egg for egg wash
  • 1 null egg for egg wash
  • null Salted butter, melted for brushing
  • null Salted butter, melted for brushing
  • 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.
Sourdough Discard Rolls | Clip Recipe