Description
Soft, fluffy rolls made using sourdough discard, perfect for using up extra starter and adding a slight tangy flavor.
Ingredients
- 1 cup sourdough discard
- 3/4 cup warm milk
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 3 tbsp unsalted butter, softened
- 1 tsp salt
- 2 3/4 to 3 cups all-purpose flour
- 1 tbsp melted butter (for brushing)
Instructions
- In a bowl, mix warm milk and sugar, then add the yeast. Let sit for 5-10 minutes until foamy.
- Stir in the sourdough discard, softened butter, and salt.
- Add flour gradually, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape into rolls and place on a greased or parchment-lined baking sheet.
- Cover and let rise again for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C).
- Bake rolls for 18-22 minutes, or until golden brown.
- Brush warm rolls with melted butter.
- Let cool slightly before serving.
Notes
- Use discard that is unfed and not too sour for best flavor.
- You can add herbs or garlic to the dough for added flavor.
- Leftover rolls can be frozen and reheated later.