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One Hour Sourdough Discard Rolls Recipe

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4.6 from 127 reviews

These One Hour Sourdough Discard Rolls are a quick and easy way to use up your sourdough discard while creating soft, tender rolls with a golden crust. Using instant yeast accelerates the rising process, making this recipe perfect for a flavorful homemade bread in just about an hour.

Ingredients

Scale

Wet Ingredients

  • 240 grams water, warmed (about 1 cup)
  • 150 grams sourdough discard (scant 2/3 cup)
  • 1 large egg (about 50 grams)
  • 35 grams unsalted butter, melted (about 2.5 tablespoons)
  • 1 egg for egg wash
  • A splash of water for egg wash

Dry Ingredients

  • 15 grams instant yeast (about 1 1/2 tablespoons)
  • 20 grams granulated sugar (about 2 tablespoons)
  • 12 grams salt (about 2 teaspoons)
  • 540 grams bread flour (about 4 cups)

Instructions

  1. Combine liquids and sourdough discard: In the bowl of a stand mixer, mix the warm water and sourdough discard until evenly combined to activate the natural fermentation flavors.
  2. Add sugar and yeast: Sprinkle the granulated sugar and instant yeast into the mixture, allowing the yeast to activate in the warm environment.
  3. Incorporate egg, butter, and salt: Add the large egg, melted unsalted butter, and salt to the bowl, stirring the ingredients until fully combined, enriching the dough.
  4. Add flour gradually: With the dough hook running on your mixer, gradually incorporate the bread flour, reserving about one cup to adjust later for the desired dough consistency.
  5. Knead the dough: Continue kneading the dough with the stand mixer’s dough hook for about 5-7 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky.
  6. Shape the rolls: Turn the dough onto a clean surface, divide it into twelve equal portions, and shape each into a tight ball by folding edges underneath, creating even rolls.
  7. First rise: Place the shaped rolls into a baking pan lined with parchment paper, then cover the pan and let the dough rise for approximately 30 minutes, until the rolls have puffed up.
  8. Preheat oven: Once risen, preheat your oven to 375ºF (190ºC) to ensure it reaches temperature for baking.
  9. Prepare egg wash: Whisk together one egg and a splash of water to create an egg wash; gently brush this over the surface of each roll to achieve a shiny, golden crust after baking.
  10. Bake the rolls: Bake the rolls in the preheated oven for about 20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped underneath.
  11. Cool and serve: Remove the rolls from the oven and allow them to cool slightly on a wire rack before serving for the best texture and flavor experience.

Notes

  • Using instant yeast instead of active dry yeast skips the need for proofing and speeds up the rise time.
  • Make sure the water is warm, not hot, to avoid killing the yeast.
  • If you don’t have bread flour, all-purpose flour can be used but may result in slightly less chewy rolls.
  • Egg wash gives the rolls a beautiful golden, glossy appearance but can be omitted or replaced with milk wash for a softer crust.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.

Keywords: sourdough discard rolls, quick sourdough rolls, bread rolls, homemade bread, quick bread recipe, baking with sourdough discard

Find it online: https://www.sanacooks.com/one-hour-sourdough-discard-rolls-recipe/