Description
These sourdough rolls are soft, fluffy, and lightly tangy using sourdough discard and yeast. This is a fast sourdough rolls recipe for dinner.
Ingredients
- Roll Dough: ½ cup warm milk or water (about 110°F)
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 2 large eggs (room temperature)
- 3 tablespoons unsalted butter (melted and cooled)
- 1 cup sourdough discard (room temperature)
- 1 teaspoon kosher salt
- 3½ to 4 cups all purpose flour
- Egg Wash: 1 large egg
- 1 tablespoon water
Instructions
- Combine the warm milk and sugar in a large mixing bowl. Sprinkle the yeast over the top. Let sit 2 to 3 minutes until slightly foamy.
- Whisk in the eggs, melted butter, sourdough discard, and salt until well combined.
- Add 3½ cups flour and mix until a soft dough forms. Add additional flour 2 tablespoons at a time until the dough is slightly tacky but not sticky.
- Knead the dough for 6 to 8 minutes until smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise 30 to 45 minutes until nearly doubled.
- Divide the dough into 12 equal pieces and roll each into a smooth ball. Arrange in a greased 9 by 13 inch baking dish.
- Let the rolls rise 15 minutes while preheating the oven to 375°F.
- Whisk the egg and water together and brush lightly over the tops of the rolls.
- Bake for 20 to 22 minutes until golden brown and the internal temperature reaches about 190°F.
- Remove from the oven and cool slightly before serving.
Notes
- Add flour gradually to avoid dry rolls since sourdough discard thickness varies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American