No Fuss Sourdough Discard Rolls
Soft, buttery dinner rolls that use up sourdough discard, with no long ferment required.
- Prep Time: 25
- Rise Time: 120
- Cook Time: 25
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup sourdough discard, room temperature
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons (1 packet) active dry yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons melted butter, plus extra for brushing
- 2½ cups all-purpose flour
Instructions
- Combine the warm milk, yeast, and sugar in the mixer bowl. Let it sit 5 to 10 minutes until foamy.
- Add the sourdough discard, salt, and melted butter. Mix on low until combined.
- With the dough hook, add 2 cups of flour and mix on low. Add more flour ¼ cup at a time until the dough pulls away from the sides and is soft but not sticky. Knead 5 to 6 minutes.
- Lightly grease the bowl, return the dough to it, cover with a towel, and let it rise in a warm place for 1 to 1½ hours, until doubled.
- Punch down the dough and divide it into 12 pieces. Shape into balls and place in a greased 9×13 dish or a cast iron skillet. Cover and let rise 30 to 45 minutes, until puffy.
- Preheat the oven to 375°F. Brush the rolls with melted butter and bake 20 to 25 minutes, until golden brown.
- Brush again with butter after baking for extra softness. Serve warm.
Notes
A cast iron skillet gives the rolls a nice crust.