Description
Quick and delicious rolls made using leftover sourdough starter, soft and fluffy with a mild sourdough flavor.
Ingredients
Scale
- 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