Sourdough Discard Rolls

INGREDIENTS

  • 2 1/4 teaspoons active dry yeast (one packet)
  • 3/4 cup warm water
  • 1/2 cup sourdough discard
  • 1/4 cup sugar
  • 1/4 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • Egg, for egg wash

INSTRUCTIONS

  1. Whisk warm water and yeast in your stand mixer bowl. Cover and let sit for 5 minutes until bubbly and foamy.
  2. Add sourdough discard, sugar, cooled butter, salt, and flour. Mix on low speed for 2 minutes using a dough hook.
  3. Increase to medium speed and knead until dough is smooth, glossy, and pulls away from the bowl (about 5-10 minutes). It should pass the windowpane test.
  4. Alternatively, knead by hand on a lightly floured surface for 5-10 minutes.
  5. Transfer dough to a lightly greased bowl and cover. Let rise at room temperature for 60-90 minutes or until doubled.
  6. Turn out dough and divide into 8 equal pieces. Shape each into a tight ball.
  7. Place rolls into a greased 9×13 or 8×8 baking dish.
  8. Cover and let rise in a warm spot for 30-60 minutes until doubled and puffy.
  9. Preheat oven to 375℉.
  10. Make egg wash (optional) by whisking an egg yolk with 1 tablespoon water and brush tops of rolls.
  11. Bake for 25-30 minutes, or until golden brown.
  12. Remove from oven and top with melted butter, if desired. Cool and enjoy!