Bakery
Sourdough Discard Dinner Rolls
3 hServes 12Nutri-Score C€
C
3 h
3 hSourdough Discard Dinner Rolls
what you need
Ingredients
bread flourGrains420 g
sourdough discard (unfed, at room temperature)Other200 g
milk (lukewarm)Dairy180 ml
egg (beaten)Dairy1 piece
sugarPantry25 g
instant yeastPantry7 g
saltSpices8 g
butter (softened, plus extra melted for brushing)Dairy60 g
flaky sea salt (for sprinkling)Spices3 g
per serving
Nutrition
181kcal
- Carbs
- 28 g
- Proteins
- 5 g
- Fat
- 5 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Kitchen scale
Baking dish
Pastry brush
step by step
Method
- Step 1
Make the dough
- Put the flour, sourdough discard, milk, egg, sugar, yeast and salt in the bowl of a stand mixer.
- Mix until a shaggy dough forms.
- With the mixer running, add the softened butter and mix until incorporated.
- Step 2
Knead the dough
- Turn the dough out and knead by hand until smooth and elastic, feeling the texture as you go.
- Step 3
First rise
- Cover the dough and let it rise until doubled in size.
- Step 4
Shape the rolls
- Divide the dough into 12 equal pieces, weighing them on a kitchen scale.
- Roll each piece into a ball in the palm of your hand.
- Place the balls seam side down in the baking pan.
- Step 5
Second rise
- Cover and let the rolls rise again.
- Step 6
Top and bake
- Brush the risen rolls with melted butter and sprinkle with flaky sea salt.
- Bake until golden brown.
- Step 7
Finish
- Brush the hot rolls with a little more melted butter.
- Serve warm.