why make this recipe
One Hour Sourdough Discard Rolls are a quick and tasty way to use up leftover sourdough discard. Not only do they help reduce waste, but they also produce soft, fluffy rolls that everyone will love. These rolls are perfect for dinner, sandwiches, or simply enjoying with butter. They are quick to make and require only one hour of your time from start to finish.
how to make One Hour Sourdough Discard Rolls
Ingredients :
- 240 grams water, warmed (98-100ºF) (about 1 cup)
- 15 grams instant yeast (about 1 1/2 Tablespoons)
- 20 grams granulated sugar (about 2 Tablespoons)
- 150 grams sourdough discard (scant 2/3 cup)
- 1 large egg (about 50 grams)
- 35 grams unsalted butter, melted (about 2.5 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg, splash of water
Directions :
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To the bowl of a stand mixer, add warm water (around 98-100ºF) and sourdough discard. Mix together quickly. If your discard is cold from the fridge, warm water is especially important to heat up the dough.
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Add in the sugar and instant yeast. You will notice a yeasty smell and some clumping as the yeast activates.
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Next, add the egg, melted butter, and salt. Mix again.
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With the dough hook running, add the bread flour, reserving about a cup of flour to add at the end. The dough should be tacky but not overly sticky. Knead for about 5-7 minutes until the dough forms a smooth and elastic ball. You can also mix by hand in a large bowl and knead for 7-8 minutes.
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Turn the dough out onto the countertop and cut it into twelve equal pieces, about 85-90 grams each. Shape each piece into a ball by pulling in the sides and rolling it on the counter to create tension.
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Nestle the rolls together in a 12-inch round or a 9 by 13-inch baking pan. Use parchment paper if your pan is not non-stick. Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes.
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This quick rise depends on the warmth of your dough. Keep it warm for faster rising. If they don’t seem to rise much, let them sit for a few more minutes. You can even use the oven with the pilot light on for a little extra warmth.
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When the rolls have risen and are touching each other, preheat the oven to 375ºF. Remember to remove the rolls from the oven if you proofed them inside.
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While the oven preheats, mix an egg wash if desired: crack an egg and add a splash of water, then whisk together.
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Lightly brush the egg wash over each roll.
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Bake the rolls for about 20 minutes until golden brown and they reach an internal temperature of 190ºF. Brush the tops with melted butter if desired and let them cool slightly before enjoying warm!
how to serve One Hour Sourdough Discard Rolls
These rolls are great served warm as a side dish for dinner. You can also use them to make sandwiches, sliders, or even toast them with butter for breakfast. They pair well with soups, stews, or salads.
how to store One Hour Sourdough Discard Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze the rolls. Place cooled rolls in a freezer bag and they will last up to 3 months. When ready to eat, thaw at room temperature or reheat in the oven.
tips to make One Hour Sourdough Discard Rolls
- Make sure your water is at the right temperature to activate the yeast properly.
- Don’t skip the warm place for rising; it will help the rolls rise better.
- If your rolls are sticking together during baking, it might be helpful to use parchment paper.
variation
You can add ingredients like garlic, cheese, or herbs to the dough for added flavor. You can also sprinkle sesame or poppy seeds on top before baking.
FAQs
1. Can I use old sourdough discard for this recipe?
Yes! Just make sure it is still safe to eat.
2. Can I make this dough by hand?
Yes, you can mix and knead the dough by hand in a large bowl.
3. What if I don’t have bread flour?
You can use all-purpose flour, but the texture may be slightly different.
One Hour Sourdough Discard Rolls
Ingredients
Method
- In a stand mixer bowl, add warm water (around 98-100ºF) and sourdough discard. Mix quickly.
- Add sugar and instant yeast. Notice the yeasty smell as the yeast activates.
- Mix in egg, melted butter, and salt.
- With the dough hook running, add bread flour, reserving about a cup for later. Knead for 5-7 minutes until smooth and elastic. You can also mix by hand and knead for 7-8 minutes.
- Turn the dough onto a countertop and divide into twelve equal pieces (about 85-90 grams each).
- Shape each piece into a ball by pulling in the sides and rolling on the counter.
- Nestle rolls in a baking pan (12-inch round or 9x13) with parchment if needed. Cover with a kitchen towel and let rise in a warm place for about 30 minutes.
- Ensure the dough stays warm for faster rising. If rolls don’t rise much, let them sit longer. Using an oven with the pilot light on can help.
- When rolls are risen, preheat the oven to 375ºF and remove rolls if proofed inside.
- Mix an egg wash: crack an egg, add a splash of water, and whisk.
- Lightly brush the egg wash over each roll.
- Bake rolls for about 20 minutes until golden brown and internal temperature is 190ºF. Brush tops with melted butter and let cool slightly.