Sourdough Discard Dinner Rolls

I still have my sourdough starter from the beginning of the pandemic. Its a little sad in the back of the fridge and I tend to forget to feed it. I discovered this recipe to use up some of the sourdough starter since I don’t bake with it often. Its an easy to go to recipe especially if you need some dinner rolls for supper.

Begin by preparing the yeast mixture. Warm up 2/3 cups milk. I used oat milk for this recipe. Add the 2 tablespoon sugar and sprinkle 2 teaspoon instant yeast on top of the milk. Let it sit for a couple minutes to activate the yeast.

Add the melted butter to the yeast mixture.

In a mixing bowl, add 2 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons salt and 1 cup of sourdough discard. Save about 1/2 of the flour to add later.

Slowly mix the yeast into the flour. Once fully combined, start kneading the dough.

If the dough is sticky, add more flour. Continue to add flour until it just pulls away from the bowl. Knead for about 7-10 minutes by hand.

When the dough is ready, add a bit of oil and roll the ball of dough in the bowl. This will prevent the dough from drying out when it rises. Let the dough rise until it is double in size. This step can take anywhere from 1 hour to couple hours depending on the temperature of the room. On cold days, turn on the oven light and place the dough in the oven.

When the dough has risen in size, punch the dough down. On a baking sheet lined with parchment paper, portion the dough into 16 balls. Space them out on the sheet. Let the balls rise until it has doubled in size.

Preheat an oven to 350 F. Bake for about 22-25 minutes or until the tops are slightly browned. As soon as you take the buns out of the oven, brush the tops of the buns with melted butter or olive oil. Enjoy!!

Ingredients

  • 2/3 cup milk, oat milk or other milk alternative (warmed)
  • 2 teaspoons yeast
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (melted and cooled)
  • 2 teaspoons salt
  • 1 cup sourdough discard
  • 2 tablespoon cornstarch
  • 2 1/2 cups all purpose flour

Directions

  1. Begin by preparing the yeast mixture. Warm up 2/3 cups milk. I used oat milk for this recipe. Add the 2 tablespoons sugar and sprinkle 2 teaspoons instant yeast on top of the milk. Let it sit for a couple minutes to activate the yeast.
  2. Add the melted butter to the yeast mixture.
  3. In a mixing bowl, add 2 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons salt and 1 cup of sourdough discard. Save about 1/2 cup of flour to add later.
  4. Slowly mix in the yeast mixture into the flour. Once fully combine, start kneading the dough. If the dough is sticky, add flour. Continue to add flour until it just pulls away from the bowl. Knead for about 7-10 minutes by hand.
  5. When the dough is ready, add a bit of oil and roll the ball of dough in the bowl. This will prevent the dough from drying out when it rises.
  6. Let the dough rise until it is double in size. This step can take anywhere from 1 hour to couple hours depending on the temperature of the room. On cold days, turn on the oven light and place the dough in the oven.
  7. When the dough has risen in size, punch the dough down. On a baking sheet lined with parchment paper, portion the dough into 16 balls. Space them out on the sheet. Let the balls rise until it has doubled in size.
  8. Preheat an oven to 350 F. Bake for about 22-25 minutes or until the tops are slightly browned. As soon as you take it out of the oven, brush the tops of the buns with melted butter or olive oil. Enjoy!!

If you liked this recipe, check out the other ones on our blog.

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