One Hour Sourdough Discard Rolls
Tender, slightly tangy sourdough discard rolls that come together in about an hour, perfect for last-minute dinners or brunches.
Ingredients
For the Dough
- 240 g warm water (98–100°F / about 1 cup) Warms cold discard and activates yeast
- 15 g instant yeast (about 1½ tbsp) High for a one-hour rise
- 20 g granulated sugar (about 2 tbsp) Feeds yeast and browns crust
- 150 g sourdough discard (scant 2/3 cup) Unfed or refrigerated discard is fine
- 1 large egg (about 50 g) Adds richness and structure
- 35 g unsalted butter, melted (about 2.5 tbsp) For tenderness (see substitutions)
- 12 g salt (about 2 tsp) For flavor balance
- 540 g bread flour (about 4 cups) Higher-protein flour gives better structure
- 1 large egg + splash of water for egg wash (optional) For brushing on top before baking
Instructions
Dough Preparation
- Warm water to about 98–100°F.
- In a stand mixer, combine warm water and sourdough discard. Mix briefly to combine.
- Add sugar and instant yeast. Stir and wait for yeast to activate, noticing a yeasty smell.
- Add egg, melted butter, and salt. Mix until incorporated.
- With the dough hook running, add bread flour in batches, reserving about 1 cup.
- Knead on medium speed for 5–7 minutes until the dough is smooth and elastic.
- Divide dough into 12 equal pieces (about 85–90 g each), shaping each into a tight ball.
Proofing and Baking
- Arrange rolls in a lined pan and cover with a kitchen towel, placing in a warm spot to rise for ~30 minutes.
- Preheat the oven to 375°F once rolls are puffy.
- Whisk an egg with a splash of water for egg wash, then brush over the rolls.
- Bake for about 20 minutes until tops are golden and interior reaches 190°F.
- Optional: Brush baked rolls with melted butter before serving.
Notes
Store cooled rolls in a sealed container for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months. Reheat gently before serving.