One-Hour Sourdough Discard Rolls
Quick and easy sourdough rolls that come together in about one hour, utilizing sourdough discard for flavor and instant yeast for a fast rise.
Ingredients
Liquid Ingredients
- 240 g water, warmed (about 1 cup) 100–110°F/38–43°C is ideal.
- 150 g sourdough discard (scant 2/3 cup) Fed or unfed works; room temperature is fine.
- 1 large egg For the dough.
- 1 egg egg for egg wash Plus a splash of water.
Dry Ingredients
- 15 g instant yeast (about 1 1/2 tablespoons) Used for a fast rise.
- 20 g granulated sugar (about 2 tablespoons)
- 12 g salt (about 2 teaspoons)
- 540 g bread flour (about 4 cups) All-purpose will work but bread flour gives better chew.
Fat
- 35 g unsalted butter, melted (about 2.5 tablespoons) Can substitute olive oil for dairy-free.
Instructions
Preparation
- Warm the water to around 100–110°F (38–43°C). Pour it into the stand mixer bowl and add the sourdough discard. Stir briefly to combine.
- Sprinkle in the sugar and instant yeast. Let sit 1–2 minutes so the yeast begins to bloom.
- Add the egg, melted butter, and salt. Stir on low speed until evenly mixed.
- Switch to the dough hook. With the mixer running, add the bread flour gradually. Hold back about 1 cup (≈120–140 g) of flour to add only if the dough is too sticky.
- Knead on medium speed for 5–7 minutes. Watch for a smooth, slightly tacky dough that pulls away from the bowl and passes a gentle windowpane test.
- Turn the dough out onto a lightly floured surface. Divide it into twelve equal pieces (about 85–95 g each). Shape each piece into a smooth ball by cupping and rolling under your palm.
- Arrange the rolls in a parchment-lined baking pan with a little space between each. Cover loosely with plastic wrap or a clean towel.
- Let the rolls rise for about 30 minutes, until puffy and slightly domed.
Baking
- While they rise, preheat the oven to 375°F (190°C).
- Whisk the remaining egg with a splash of water to make an egg wash. Brush the tops of the risen rolls gently.
- Bake for about 20 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).
- Remove from the oven and cool slightly in the pan for 5–10 minutes before transferring to a rack. Serve warm.
Notes
To reduce tang, use fresher discard or slightly less discard; to amplify flavor, use a more mature discard. For a vegan/dairy-free option, use a flax 'egg' (1 tbsp ground flax + 3 tbsp water) and oil instead of butter; texture will be slightly different.