Description
Transform your sourdough starter discard into fluffy, flavorful rolls perfect for any meal.
Ingredients
Scale
- 1 cup sourdough starter discard
- 2 cups all-purpose flour
- 1/2 cup warm water (100°F-110°F)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
- 1 egg (optional, for egg wash)
Instructions
- In a large bowl, mix together sourdough starter discard, warm water, and sugar. Sprinkle yeast over the mix and let it sit for 10 minutes until bubbly.
- Add olive oil and salt to the mixture. Gradually add flour, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover it with a cloth, and let it rise for about 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Once risen, punch down dough, divide into pieces, shape into balls, and place on a greased baking sheet.
- If using egg wash, beat it and brush the tops of the rolls.
- Let rolls rise for another 30 minutes until puffed up.
- Bake for 15-20 minutes until golden brown and hollow when tapped.
- Cool on a wire rack before serving.
Notes
Keep leftover rolls in an airtight container at room temperature for 2-3 days or freeze for up to 2 months. For variations, consider mixing in herbs, cheese, or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg