Description
Light and fluffy sourdough discard dinner rolls are so satisfying and easy to make. Bonus: they'll make your house smell amazing!
Ingredients
- 1 1/2 tsp (5g) dry active yeast
- 1/2 cup (118g) warm whole milk (heated to 100F to 110F to activate the yeast) *see note
- 1 Tbs (12g) sugar
- 2 large eggs (1 extra egg if you want to add the optional egg wash before baking)
- 3 1/2 Tbs (47g) neutral flavored oil (avocado, vegetable or extra virgin olive oil all work great)
- 1 cup (240g) sourdough discard
- 1 tsp (6g) salt
- 3 1/2 cups (435g) unbleached bread flour
Instructions
- In a mixing bowl or the bowl of a stand mixer, add 1 1/2 tsp (5g) of active dry yeast and 1/2 cup (118g) of warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy on top of the water.
- To the bowl add 1 Tbs (12 g) granulated sugar, 2 large eggs, 3 1/2 Tbs (47g) oil, 1 cup (240g) sourdough discard, 1 tsp (6g) of fine salt, and 3 1/2 cups (435g) of bread flour.
- Mix together the ingredients with the dough hook on a stand mixer or by hand. Once a dough ball has formed, proceed to knead for 8 minutes. If using a stand mixer, I use the medium speed. The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl. You know kneading is complete when the dough is smooth and elastic.
- Take out the dough hook and keep the dough in the bowl and cover it with plastic or a kitchen towel. Let the dough rise for 45 to 60 minutes until the dough has doubled in size. The warmer your room, the faster the dough will rise. The cooler, the slower it will rise.
- Once the dough has doubled in size, remove it from the bowl using a silicone dough scraper or your hands and place it on a lightly floured surface.
- Divide the dough into 12 equal pieces (approximately 76g each).
- Create a roll out of each dough ball by folding up the sides of the dough ball together, creating surface tension on the underside, then do the same with the opposite sides of the ball so you get a nice taught surface on the underside. *see photo in post above for visual reference
- Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball and maintain nice tension on the top of the roll, pressing it against the countertop.
- Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 rolls.
- Cover the rolls with plastic wrap or a kitchen towel for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back. If it bounces back fast, then they can proof for a bit longer.
- While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them.
- Once your rolls are ready, if you want to add the egg wash, whisk one egg and then brush it lightly across the top of all of your rolls using a pastry brush.
- Bake the rolls at 350F for 15 to 20 minutes until golden brown on top. A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll.
- Allow the rolls to cool for at least 10 minutes before serving.
Notes
Whole milk is recommended because of the fat content which makes these rolls extra tender and soft. You can use 2% or fat free, but they might not be quite as fluffy.
Nutrition
- Serving Size: 1 roll
- Calories: 194
- Sugar: 1.2 g
- Sodium: 207.1 mg
- Fat: 4.2 g
- Carbohydrates: 33.1 g
- Fiber: 1.3 g
- Protein: 5.6 g
- Cholesterol: 31 mg