easy sourdough rolls

Light, fluffy, tender and incredibly delicious. These one hour sourdough discard rolls are a game-changer for dinnertime. Enjoy warm, homemade sourdough discard rolls from your oven in just about one hour!

One Hour Sourdough Discard Rolls

water, warmed (98-100ºF) (about 1 cup)

instant yeast (about 1 1/2 Tablespoons)

granulated sugar (about 2 Tablespoons)

sourdough discard (scant 2/3 cup)

egg (about 50 grams)

unsalted butter, melted (about 2.5 Tablespoons)

salt (about 2 teaspoons)

bread flour

water

To the bowl of a stand mixer add warm water (around 98-100ºF) and sourdough discard. Mix together quickly. If your discard is cold from the fridge, it is especially important to use warm water to warm up the dough. Add in the sugar and instant yeast. Watch for the yeast to activate – you will notice a yeasty smell and the yeast will start to clump together. Add the egg, melted butter and salt. Mix again.

With the dough hook running, add the bread flour, reserving about a cup of flour to add in at the end so you don&#39;t over-flour the dough. Dough should be tacky and not overly sticky. Knead for about 5-7 minutes until the dough forms a cohesive ball and is smooth and elastic.Note: This dough can also be mixed together by hand in a large bowl. Knead for 7-8 minutes until smooth.

Turn the dough out of the mixer and onto the countertop. Cut the dough into twelve equal pieces, about 85-90 grams each. Shape each piece of dough into a ball. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension.You can see how I shape rolls here.

Nestle the rolls together in a 12 inch round (or 9 by 13 inch) baking pan. Use parchment paper on the bottom if your pan is not non-stick. Cover the rolls with a kitchen towel and set in a warm place to rise for about 30 minutes.This quick rise is going to be very dependent on the temperature of your dough. Keep your dough warm if you want them to rise quickly. If you don&#39;t notice much rise, leave them for a few minutes longer. Sometimes I will leave the rolls in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.

Once the rolls have risen and are all touching each other and light and fluffy, preheat the oven to 375ºF (pull the rolls out of the oven if you are proofing them in the oven BEFORE you turn the oven on).

While the oven preheats, mix together an egg wash if desired: crack an egg and add a splash of water. Whisk together with a fork. Lightly brush the egg wash over each roll.

Bake the rolls for about 20 minutes until golden brown and reach 190ºF inside. Brush the tops with melted butter if desired and allow to cool slightly before enjoying warm!

I made this today for breakfast. It was good! It was fluffy! I used APF and just reduced the amount of water for about 20 grams. Will surely add this in our weekly meal.

My family loves this recipe! I am wanting to make a little bit bigger rolls for sloppy Joe’s. Have you ever done that? I was thinking maybe making eight bigger rolls. Just wondering how long they should cook?

Not even kidding best rolls ever. I've made them four times! I use kamut flour and they turn out perfect

The rolls turned out great for a last minute idea to have with supper.

THE BEST!!!! So far I haven’t been able to make decent sourdough bread to save my life. BUT. THESE. ROLLS…these rolls…TURNED.OUT.AMAZING! I redeemed myself thanks to you. I have been the butt of all jokes with my weeks of trying to make sourdough and it falling flat. These rolls look perfect and taste like heaven. I’m going to look now at all of your other recipes and I’ll be trying them all very soon.

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One Hour Sourdough Discard Rolls

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