Why Make This Recipe
One Hour Sourdough Discard Rolls are a fantastic way to use leftover sourdough starter. They are quick to make, delicious, and perfect for any meal. These rolls are soft, fluffy, and have a mild sourdough flavor. Whether you’re serving them with soup, for sandwiches or just enjoying them with butter, these rolls are sure to impress.
How to Make One Hour Sourdough Discard Rolls
Ingredients:
- 240 grams water, warmed (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
- 35 grams unsalted butter, melted (about 2.5 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg (for egg wash)
- Splash of water
Directions:
- In a bowl of a stand mixer, mix warm water and sourdough discard together quickly.
- Add sugar and instant yeast; mix until the yeast starts to activate.
- Mix in the egg, melted butter, and salt.
- Gradually add bread flour while mixing, holding back about one cup. The dough should be tacky but not too sticky.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Divide the dough into twelve pieces, shape them into balls, and place them close together in a baking pan.
- Cover and let rise in a warm place for about 30 minutes.
- Preheat the oven to 375ºF.
- Brush the rolls with egg wash (egg mixed with water).
- Bake for about 20 minutes until golden brown and the internal temperature reaches 190ºF.
- Brush the tops with melted butter before serving.
How to Serve One Hour Sourdough Discard Rolls
These rolls can be served warm right out of the oven. They are great on their own or with butter. You can also use them for sandwiches, burgers, or as a side for soups and salads.
How to Store One Hour Sourdough Discard Rolls
To store the rolls, let them cool completely. Then, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag. Thaw at room temperature before reheating.
Tips to Make One Hour Sourdough Discard Rolls
- Make sure your water is warm but not hot. Too much heat can kill the yeast.
- Knead the dough well to develop gluten for soft rolls.
- If the dough feels too sticky, add a little more flour as you knead.
- Experiment with different toppings like garlic butter or herbs for added flavor.
Variation
You can add herbs, cheese, or spices to the dough for flavor variations. Try adding garlic powder, rosemary, or even shredded cheese for a savory twist.
FAQs
1. What can I do with leftover sourdough discard?
You can use sourdough discard in many recipes like pancakes, waffles, or these sourdough discard rolls.
2. Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly different. Bread flour gives these rolls a chewier texture.
3. How do I know when the rolls are done?
The rolls are done when they are golden brown on top and have an internal temperature of 190ºF.
One Hour Sourdough Discard Rolls
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Quick and delicious rolls made using leftover sourdough starter, soft and fluffy with a mild sourdough flavor.
Ingredients
- 240 grams water, warmed (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
- 35 grams unsalted butter, melted (about 2.5 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg (for egg wash)
- Splash of water
Instructions
- In a bowl of a stand mixer, mix warm water and sourdough discard together quickly.
- Add sugar and instant yeast; mix until the yeast starts to activate.
- Mix in the egg, melted butter, and salt.
- Gradually add bread flour while mixing, holding back about one cup. The dough should be tacky but not too sticky.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Divide the dough into twelve pieces, shape them into balls, and place them close together in a baking pan.
- Cover and let rise in a warm place for about 30 minutes.
- Preheat the oven to 375ºF.
- Brush the rolls with egg wash (egg mixed with water).
- Bake for about 20 minutes until golden brown and the internal temperature reaches 190ºF.
- Brush the tops with melted butter before serving.
Notes
Make sure your water is warm but not hot to avoid killing the yeast. Knead well for soft rolls. Experiment with toppings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg