Soft And Fluffy Sourdough Discard Dinner Rolls
Prep
20m
Cook
25m
Total
45m
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Steps
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Nutrition Facts
Per serving178 calories
Calories from
- Protein 11%
- Carbs 69%
- Fat 20%
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Fat 4 g 6%
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Saturated Fat 2 g 10%
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Carbohydrates 31 g 10%
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Fiber Low 1 g 4%
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Sugar 3 g 6%
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Protein 5 g 10%
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Cholesterol Low 7 mg 2%
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Sodium 260 mg 10%
% Daily Value is based on a 2,000 calorie diet.
Notes
Sourdough Discard: Sourdough discard is used in this recipe. I use discard where the starter has been fed equal weights of flour and water (100% hydration). The older the discard, the more sour tang will be prevalent in these rolls. If you don’t want any sour flavor, use a fresher discard.
Flour: Originally this recipe called for all purpose flour. I’ve since switched over to mostly unbleached bread flour and think these rolls benefit from bread flour if you have it. They are more springy, chewy and tender with bread flour, but all purpose works well too.
Egg Wash: For more browning on top of the rolls, use an egg wash right before baking.
Skillet Version: These discard rolls can also be baked in a 10-12 inch skillet or 10-inch round pan.
Making Rolls Ahead: Roll dough can be frozen after shaping (before the second rise) or stuck in the refrigerator after shaping to rise. For more details, use my free guide on making rolls ahead of time.
Flour: Originally this recipe called for all purpose flour. I’ve since switched over to mostly unbleached bread flour and think these rolls benefit from bread flour if you have it. They are more springy, chewy and tender with bread flour, but all purpose works well too.
Egg Wash: For more browning on top of the rolls, use an egg wash right before baking.
Skillet Version: These discard rolls can also be baked in a 10-12 inch skillet or 10-inch round pan.
Making Rolls Ahead: Roll dough can be frozen after shaping (before the second rise) or stuck in the refrigerator after shaping to rise. For more details, use my free guide on making rolls ahead of time.
Imported & edited by @christina
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