sourdough · baking
sourdough discard dinner rolls
If you have been following the sourdough journey, you know the starter has been through a lot. What you might not know is that the discard, the bit you scoop out before each feed, is actually where some of the best things happen.
These dinner rolls are proof of that. Soft, pillowy, with just enough tang to make you feel like you actually did something. No long fermentation, no drama, just proper comfort food that disappears off the tray before it has even had a chance to cool down. I made a batch recently and let’s just say Callan approved.
Do not throw your discard away. Make these instead.
ingredients
360g Lighthouse bread flour
150g sourdough discard, room temp
120ml warm water
60ml warm milk
7g Lowan instant yeast
15g sugar
6g salt
40g butter, softened
1 egg
20g butter, melted, for brushing
method
1. Take your discard out of the fridge at least 30-60 minutes before you start. Cold discard slows everything down and nobody has time for that.
2. Combine the water, milk, yeast and sugar in a large bowl. Stir and leave for 5 minutes until it looks a little foamy. That is the yeast saying hello.
3. Add the room temp discard and egg. Whisk until combined.
4. Add the flour and salt. Mix until a shaggy dough forms. It will look a bit of a mess. That is fine.
5. Add the softened butter and knead for 8-10 minutes until the dough is smooth, soft and slightly tacky. It should spring back when you poke it. This is the part that makes them pillowy.
6. Shape into a ball, place in a lightly oiled bowl, cover with a tea towel and leave somewhere warm until doubled in size. About 1 hour, but check by feel, when it is puffed and looks pleased with itself, it is ready.
7. Punch the dough down (satisfying) and divide into 12 equal pieces. Roll each one into a smooth ball and place in your roasting dish so they are just touching each other.
8. Cover with a tea towel and leave for 30-45 minutes until puffy and the rolls are all pressing up against each other. Preheat your oven to 190°C on Bake/Pizza.
9. Bake for 18-22 minutes until golden brown on top. Your kitchen will smell incredible. Fair warning.
10. The moment they come out of the oven, brush generously with the melted butter. Pull apart and eat warm. Try to save some for everyone else.
good to know
The discard needs to be at room temp, cold discard makes the yeast work harder than it needs to. These are best eaten the same day but keep for 2 days in an airtight container. They also freeze beautifully if you somehow have leftovers, which in this house seems unlikely.