Soft Sourdough Discard Dinner Rolls
Soft, fluffy pull-apart dinner rolls made with sourdough discard and a little instant yeast, with make-ahead options for the holidays.
Equipment
- Stand mixer with dough hook (optional)
- two 8- or 9-inch round pans or one 9x13 pan
- Parchment paper
- Instant-read thermometer optional)
Ingredients
- 225 g 1 cup sourdough discard, 100% hydration
- 165 g 2/3 cup milk, warmed to about 98 to 100°F
- 30 g 2 tablespoons granulated sugar
- 8 g 2 teaspoons instant yeast
- 55 g 4 tablespoons unsalted butter, melted and cooled, plus more for brushing
- 12 g 2 teaspoons salt
- 20 g 2 tablespoons cornstarch
- 350 g 2 1/2 cups bread flour or all-purpose flour
Instructions
- In the bowl of a stand mixer, combine the discard, warm milk, sugar, and yeast. Let sit 1 to 2 minutes, until it smells yeasty and a few bubbles appear.
- Add the melted butter, salt, cornstarch, and all but about 100 g (1/2 cup) of the flour. Mix with the dough hook until combined.
- Add the remaining flour a little at a time, only until the dough is tacky and pulls away from the sides of the bowl. Knead 5 to 7 minutes in the mixer (7 to 10 by hand) until smooth.
- Shape into a ball, place in a lightly oiled bowl, and turn to coat. Cover and let rise in a warm spot until doubled, about 1 hour.
- Line two 8- or 9-inch round pans with parchment (or use a 9x13 pan for 12 rolls). Divide the dough into 16 equal pieces (or 12), shape each into a tight ball, and nestle them into the pans.
- Cover and let rise until doubled and puffy, about 1 hour. A gently pressed roll should spring back slowly.
- Heat the oven to 350°F. Bake 22 to 25 minutes, until golden on top and 205 to 210°F in the center.
- Brush the hot rolls with melted butter. Serve warm.
Notes
Flour: Weigh it if you can. Too much flour is the most common cause of dry, dense rolls. All-purpose works but may need a little extra.
• Cold discard: Works fine, but the rise will take longer. Go by doubling, not the clock.
• Make ahead: Shape, cover, and refrigerate overnight; bake once doubled (let them finish at room temperature if needed). Or refrigerate the dough up to 12 hours, then shape and rise. Shaped rolls can be frozen before the second rise; thaw, rise, and bake.
• Par-bake: Bake until set but not browned (about 15 to 18 minutes, untested estimate), then finish in the oven before serving.
• Storage: Airtight at room temperature up to 1 day; freeze baked rolls up to 3 months.
• Swaps: Honey for sugar (same amount). Potato flakes or flour for the cornstarch. Up to half whole wheat flour.
• Cold discard: Works fine, but the rise will take longer. Go by doubling, not the clock.
• Make ahead: Shape, cover, and refrigerate overnight; bake once doubled (let them finish at room temperature if needed). Or refrigerate the dough up to 12 hours, then shape and rise. Shaped rolls can be frozen before the second rise; thaw, rise, and bake.
• Par-bake: Bake until set but not browned (about 15 to 18 minutes, untested estimate), then finish in the oven before serving.
• Storage: Airtight at room temperature up to 1 day; freeze baked rolls up to 3 months.
• Swaps: Honey for sugar (same amount). Potato flakes or flour for the cornstarch. Up to half whole wheat flour.
Tried this recipe?Let us know how it was!