Description
These Fluffy Sourdough Discard Dinner Rolls are soft, tender, and perfect for any meal. Made using sourdough starter discard combined with yeast, these rolls boast a delightful texture and subtle tang. Easy to prepare with simple ingredients, they’re ideal for family dinners or gatherings, delivering bakery-quality results at home.
Ingredients
Scale
Main Ingredients
- 4 cups all-purpose flour (or bread flour for extra fluffiness)
- 1.5 teaspoons salt (fine to mix evenly)
- 1.5 cups milk (warmed to 110°F)
- 1 tablespoon sugar (can substitute with honey)
- 0.5 cups sourdough starter (active or discard)
- 2.25 teaspoons dry active yeast (7 g packet)
- 4 tablespoons unsalted butter (softened to room temperature)
Instructions
- Warm the milk: Heat the milk in a medium saucepan over low-medium heat until it reaches 110°F, the ideal temperature to activate the yeast without killing it.
- Activate yeast and starter: Stir the dry active yeast, sourdough starter, and sugar into the warm milk. Let the mixture sit until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a stand mixer fitted with a dough hook, combine the flour and salt thoroughly to ensure even seasoning.
- Knead the dough: Slowly add the milk mixture into the flour and salt mixture. Mix on low speed for about 7 minutes until the dough is soft, elastic, and well combined.
- Add butter: Incorporate the softened butter into the dough, mixing until the butter is fully absorbed and the dough is smooth.
- First rise: Cover the dough bowl with plastic wrap or a damp towel. Place it in a warm spot and allow it to rise for 1 hour, until it expands by approximately 50% in volume.
- Prepare baking pan: Lightly grease a 9×13 inch baking pan with cooking spray and set it aside for later use.
- Divide dough: Punch down the risen dough gently. Cut it into 12 equal pieces, each weighing about 97 grams for uniform rolls.
- Shape rolls: Roll each piece into a smooth ball by pulling the dough’s sides together and pinching them at the top to create surface tension.
- Arrange rolls: Place the shaped rolls evenly spaced in the prepared pan in a 4 by 3 layout, allowing room for expansion.
- Second rise: Cover the pan with plastic wrap and let the rolls rise again in a warm place for about 30 minutes until puffy.
- Preheat oven: While the rolls are rising, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bake: Remove the plastic wrap and bake the rolls for 30 to 35 minutes until they turn golden brown on top and sound hollow when tapped.
Notes
- Using bread flour instead of all-purpose flour will give the rolls extra fluffiness and chew.
- You can substitute sugar with honey for a natural sweetener that adds flavor.
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- Softened butter should be at room temperature for easier mixing into the dough.
- For a shiny crust, brush the rolls with melted butter immediately after baking.
- These rolls freeze well; cool completely before freezing and reheat by warming in the oven wrapped in foil.
