Description
Light, fluffy pull-apart dinner rolls made with sourdough discard, perfect for any meal.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 1/2 tsp instant yeast
- 1 cup sourdough discard
- 1/2 cup milk (lukewarm)
- 1 large egg
- 1/3 cup unsalted butter (melted)
- 1 egg yolk plus 1 tsp water (for egg wash) or 1 tbsp milk + 1 tsp honey (for milk and honey wash)
Instructions
- In a large bowl, mix flour, salt, sugar, and yeast.
- Add milk, melted butter, egg, and sourdough discard. Blend until a dough forms.
- Knead dough for 6 minutes with a stand mixer or 8-10 minutes by hand until smooth and tacky.
- Cover and let the dough rise for about 1 hour and 20 minutes.
- Punch down the dough, divide into 9 pieces, and shape each piece into a ball.
- Place in a parchment-lined baking dish, pinched side down.
- Let them rise for 40 minutes while preheating the oven to 350°F (175°C).
- Brush with egg wash or milk-honey mix.
- Bake for 20-25 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
These rolls are best served fresh but can be stored at room temperature for 2-3 days. For make-ahead, shape and refrigerate overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg