Sourdough Discard Rolls
Serves 15
15 mins prep
25 mins cook
40 mins total
An easy recipe for Sourdough Discard Rolls - perfect for a dinner side dish or appetizer!
Combine the warmed milk, instant yeast and sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg and salt. With the mixer on low, slowly pour in [adjustable]2[/adjustable] Tablespoons of melted butter. Increase speed to medium and mix until a rough dough forms, about 2 minutes.
Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft and not sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
Brush a 9x13-inch baking pan with 1 Tablespoon melted butter and set aside.**
Turn the dough onto a smooth work surface and divide into [adjustable]15[/adjustable] equal-sized pieces. This doesn't have to be exact, but if you do want perfectly identical rolls, weigh the dough on a kitchen scale and divide that number by [adjustable]15[/adjustable]. For me, each roll weighs about 67 grams.
Roll each piece of dough into a ball in the palm of your hand, then place the rolls into the prepared baking dish. Repeat until you have [adjustable]15[/adjustable] rolls.
Cover the baking dish with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
Preheat the oven to 375℉. Brush the rolls with [adjustable]2[/adjustable] Tablespoons melted butter, then sprinkle with flaky sea salt. Bake for 25-28 minutes until golden brown. If desired, brush with additional melted butter before serving.