Sourdough Discard Dinner Rolls
Delicious and fluffy dinner rolls made using sourdough starter discard, perfect for any meal and reducing food waste.
Ingredients
Main ingredients
- 1 cup sourdough starter discard This is the secret ingredient for flavor and texture.
- 4 cups all-purpose flour To create the soft structure of the rolls.
- 1/2 cup warm water To help activate the yeast.
- 2 tablespoons sugar Adds sweetness to balance the sour notes.
- 1 teaspoon salt For flavor enhancement.
- 1 tablespoon instant yeast To help the rolls rise quickly.
- 2 tablespoons butter (melted) For brushing on top and adding richness.
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter discard, warm water, sugar, and instant yeast. Gently mix until well combined. Let it sit for about 10 minutes until it bes to bubble.
- Gradually add the all-purpose flour and salt to the mixture. Using a wooden spoon or your hands, combine until a dough starts to form.
- Transfer the dough to a floured surface and knead for about 7-10 minutes until smooth and elastic.
- Place the kneaded dough into a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough gently and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
- Cover the shaped rolls and let them rise again for 30 minutes until puffy.
- While the rolls are rising, preheat your oven to 375°F (190°C).
- Once they have risen, brush the tops with melted butter and bake for 20-25 minutes or until golden brown.
- Once baked, let the rolls cool for a few minutes before serving warm.
Notes
Use fresh ingredients for the best results. Ensure your sourdough starter is active and bubbly. Feel free to add garlic or herbs for extra flavor. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for longer storage. Reheat at 350°F (175°C) for 5-10 minutes.