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Light and fluffy sourdough discard dinner rolls. Ready in about 2 hours with a quick method; not very sour and very aromatic.
10 min
Prep Time
20 min
Cook Time
2 hrs 30 min
Total Time
9
Serves
9
Servings
For egg wash use egg yolk plus water or try milk + honey for a glaze. Measure dry ingredients carefully when using cups.
In a large bowl or the bowl of a stand mixer, mix flour, salt, sugar, and yeast to combine.
Add lukewarm milk, melted butter, egg, and sourdough discard and mix until the dough forms.
Knead the dough for 6 minutes with a stand mixer or 8 to 10 minutes by hand until smooth and tacky with a good windowpane.
Cover the dough and let it rise about 1 hour and 20 minutes or until it doubles.
Deflate the dough by punching it down.
On a clean surface divide the dough into 9 pieces and shape each into a tight ball by folding each piece over itself about 6 to 8 folds, pinch ends together and place pinched side down in a lined baking pan.
Let the shaped rolls rise again until light and puffy, about 40 minutes.
While rolls rise preheat the oven to 350°F and place the rack in the middle position.
Brush each roll with egg yolk wash (egg yolk + 1 teaspoon water) or milk and honey wash (1 tablespoon milk + 1 teaspoon honey).
Bake rolls for 20 to 25 minutes until golden brown on top.
Let cool for 10 minutes before serving.