If you are short on time but have sourdough starter to use, these sourdough discard dinner rolls are the perfect recipe. These dinner rolls are finished in about 2 hours. They are light, fluffy, and have subtle sourdough tang you know and love.
Ingredients and Substitutions
- Flour: You can use bread flour or all purpose flour in these rolls. Both will yield similar results.
- Salt
- Sourdough starter: You can use active sourdough starter or sourdough discard from the fridge. Unfed sourdough discard will have a slightly tangier flavor.
- Milk: You can use any type of milk you have on hand. Whole milk will yield slightly richer tasting dinner rolls.
- Sugar: There is only a small amount of sugar in these rolls. The sugar helps kickstart the yeast activity.
- Yeast: Use dry active yeast for this recipe.
- Butter: I recommend unsalted butter but salted will work fine as well.
How to Make Sourdough Discard Dinner Rolls
Step 1: Warm the milk over low-medium heat in a small sauce pan. Use a temperature probe to bring the milk to 110F. Do not overheat.
Step 2: Add the yeast, sourdough starter, and sugar.
Step 3: To the bowl of a stand mixer fitted with the dough hook, add the flour, salt, and milk mixture. Mix on low speed for 7 minutes. The dough should appear well mixed and cohesive.
Step 4: Add the softened butter and continue to mix until completely combined.
Step 5: Cover the dough with plastic wrap or a damp towel. Allow to rise in a warm place for 1 hour. The dough should increase in size by about 50%.
Step 6: When dough is done rising, spray a 9×13 inch baking pan with cooking spray. Set aside.
Step 7: Divide the dough. Use a scale to divide the dough into 12 equal pieces. Each piece should weigh about 97 g.
Step 8: Shape each piece of dough into a small ball by grabbing opposite sides of the dough and pinching them up to at the top. Do this several more times until the dough is smooth and round.
Step 9: Place the dinner rolls spaced evenly apart in the prepared baking pan in a 4×3 fashion.
Step 10: Cover the baking pan with plastic wrap and allow to rise another 45 minutes.
Step 11: While the rolls are rising, set the oven to 375F.
Step 12: When rolls are done rising, bake, uncovered, in preheated oven for 30-35 minutes. The tops will appear golden brown when done.
How to Make Vegan Sourdough Dinner Rolls
To make these dinner rolls vegan, simply substitute the milk and butter for your favorite dairy-free options. I love using oat milk and Earth Balance in these rolls. No one will know they are vegan and dairy free.
Sourdough Discard Dinner Rolls
Ingredients
- 4 cups all purpose flour or bread flour
- 1½ teaspoon salt
- 1½ cups milk
- 1 tablespoon sugar
- ½ cup sourdough starter active or discard will work
- 2¼ teaspoons dry active yeast (7 g packet)
Instructions
- In a medium saucepan, warm the milk, stirring occasionally, over low-medium heat until it reaches 110℉.
- Remove from heat and stir in the yeast, sourdough starter, and sugar.
- To the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and milk mixture.
- Mix on low speed for 7 minutes. The dough should come together and appear well mixed and cohesive.
- Cover the bowl with plastic wrap or a damp towel and rest at room temperature for 1 hour.
Shape the Rolls
- Spray a 9×13" baking pan with cooking spray. Set aside.
- Divide the dough into 12 equal pieces weighing about 97 g each.
- Shape each dough piece into a ball by pulling opposite edges of the dough up to the top with your fingers. Pinch the dough to seal it. Do this several more times, rotating the dough until a smooth ball is formed.
- Place the dough balls into the prepared baking pan in a 3×4 formation, spacing evenly apart.
- Cover the baking pan with plastic wrap or a damp towel and let rise for another 30 minutes. The rolls will expand and nearly touch when done.
- While rolls are proofing, preheat oven to 375℉.
- Bake the rolls for 30-35 minutes until the tops are golden brown.
Nutrition
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