One Hour Sourdough Discard Rolls

Ingredients

• •warmed (98-100ºF) water (240 grams)
• •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 large egg (about 50 grams)
• •melted unsalted butter (35 grams)
• •12 grams salt (about 2 teaspoons)
• •540 grams bread flour (about 4 cups)
• •1 egg (Egg Wash)
• •Egg Wash water

Instructions

1. 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, it is especially important to use warm water to warm up the dough. Add in the sugar and instant yeast. Watch for the yeast to activate – you will notice a yeasty smell and the yeast will start to clump together. Add the egg, melted butter and salt. Mix again.
2. With the dough hook running, add the bread flour, reserving about a cup of flour to add in at the end so you don't over-flour the dough. Dough should be tacky and not overly sticky. Knead for about 5-7 minutes until the dough forms a cohesive ball and is smooth and elastic.Note: This dough can also be mixed together by hand in a large bowl. Knead for 7-8 minutes until smooth.
3. Turn the dough out of the mixer and onto the countertop. Cut the dough into twelve equal pieces, about 85-90 grams each. Shape each piece of dough into a ball. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension.You can see how I shape rolls here.
4. Nestle the rolls together in a 12 inch round (or 9 by 13 inch) baking pan. Use parchment paper on the bottom if your pan is not non-stick. Cover the rolls with a kitchen towel and set in a warm place to rise for about 30 minutes.This quick rise is going to be very dependent on the temperature of your dough. Keep your dough warm if you want them to rise quickly. If you don't notice much rise, leave them for a few minutes longer. Sometimes I will leave the rolls in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
5. Once the rolls have risen and are all touching each other and light and fluffy, preheat the oven to 375ºF (pull the rolls out of the oven if you are proofing them in the oven BEFORE you turn the oven on).
6. While the oven preheats, mix together an egg wash if desired: crack an egg and add a splash of water. Whisk together with a fork. Lightly brush the egg wash over each roll.
7. Bake the rolls for about 20 minutes until golden brown and reach 190ºF inside. Brush the tops with melted butter if desired and allow to cool slightly before enjoying warm!

Frequently Asked Questions

How long does it take to make One Hour Sourdough Discard Rolls?

One Hour Sourdough Discard Rolls takes 10 mins prep and 20 mins cook time.

How many servings does One Hour Sourdough Discard Rolls make?

This recipe makes 12 servings. You can easily scale the ingredients up or down.

What type of cuisine is One Hour Sourdough Discard Rolls?

One Hour Sourdough Discard Rolls is an American dish, typically served as a bread.

What are the main ingredients in One Hour Sourdough Discard Rolls?

The key ingredients include water, instant yeast, granulated sugar, sourdough discard, large egg, and 5 more ingredients.