Introduction
Sourdough discard rolls are a delightful way to use up excess starter and create soft, fluffy rolls that are perfect for sandwiches, snacking, or as a side dish. These rolls combine the tangy flavor of sourdough with a light texture, making them a favorite among bakers who love experimenting with their sourdough starters.
The History
Sourdough has been around for thousands of years, originating from ancient Egypt where wild yeast was first used to leaven bread. Over time, bakers discovered the importance of maintaining a starter culture to consistently produce flavorful loaves. Using “discard” from feeding your starter allows you to reduce waste while still creating delicious baked goods like these soft and fluffy rolls.
Ingredients Breakdown
- Sourdough Discard: The foundation of this recipe, providing natural yeast and bacteria for fermentation.
- All-Purpose Flour: Adds structure and helps achieve a tender crumb.
- Milk: Enhances softness and contributes to a rich flavor.
- Sugar: Feeds the yeast and adds sweetness without overpowering the sourdough tang.
- Butter: Creates a luxurious mouthfeel and promotes tenderness in the dough.
- Eggs: Improve texture and contribute to the golden color of the rolls.
- Salt: Balances flavors and strengthens gluten development.
Step-by-Step Recipe
- In a mixing bowl, combine 1 cup of sourdough discard, 1/4 cup milk, 2 tablespoons sugar, and 2 tablespoons melted butter. Mix until well combined.
- Add one egg and whisk thoroughly to incorporate all wet ingredients.
- Incorporate 2 cups of all-purpose flour gradually, along with 1 teaspoon of salt. Use a stand mixer or knead by hand until the dough becomes smooth and elastic (about 8-10 minutes).
- Cover the dough with plastic wrap or a damp towel and let it rest for about an hour at room temperature, allowing it to rise slightly.
- Preheat your oven to 375°F (190°C). Divide the dough into equal portions (about 1.5 ounces each) and shape them into round balls. Place on a lined baking sheet spaced evenly apart.
- Brush the tops of the rolls with beaten egg for shine and bake for 18-20 minutes, or until golden brown.
- Allow the rolls to cool before serving. Enjoy fresh out of the oven!
Tips
- If your sourdough discard is very liquidy, adjust the flour accordingly to achieve a workable dough consistency.
- For extra fluffiness, add a pinch of instant yeast to boost rising power without compromising the sourdough flavor.
- Use whole milk for richer taste; alternatively, substitute with almond or oat milk for a dairy-free option.
- Letting the shaped rolls proof for 15-20 minutes before baking can enhance their final texture.
Variations and Customizations
Feel free to experiment with different mix-ins to personalize your sourdough discard rolls:
- Herb Rolls: Stir in chopped fresh herbs like rosemary, thyme, or parsley for added aroma and complexity.
- Cheese Rolls: Fold grated cheddar, Parmesan, or Gruyere into the dough for cheesy goodness.
- Seeded Rolls: Sprinkle poppy seeds, sesame seeds, or flaxseeds on top before baking for crunch and nutrition.
- Cinnamon Sugar Rolls: Roll out the dough thinly, spread softened butter mixed with cinnamon sugar, roll it up, slice, and bake for sweet treats.
Health Considerations and Nutritional Value
These rolls provide a good source of carbohydrates and protein due to the combination of flour and eggs. Sourdough fermentation enhances digestibility and nutrient absorption compared to regular bread. However, they do contain butter and sugar, so moderation is key if you’re watching calories or fat intake. For healthier alternatives, try substituting part of the all-purpose flour with whole wheat flour or reducing the amount of sugar used.
Ingredients
- 1 cup sourdough discard
- 1/4 cup milk
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon salt
Directions
- Mix sourdough discard, milk, sugar, and melted butter in a bowl.
- Add the egg and blend well.
- Gradually incorporate flour and salt, kneading until smooth.
- Let the dough rest for an hour.
- Shape into rolls, brush with egg wash, and bake at 375°F (190°C) for 18-20 minutes.
FAQ
- Can I freeze these rolls?
- Yes! Allow the rolls to cool completely, then store them in a freezer-safe bag. They can be reheated in the oven or microwave when ready to eat.
- What if my dough feels too sticky?
- Add more flour incrementally, but avoid overdoing it as this may result in dense rolls. Alternatively, refrigerate the dough briefly to firm it up slightly.
- Do I need to use sourdough discard specifically?
- While using discard is ideal for minimizing waste, you can also use active fed starter if necessary, adjusting hydration levels accordingly.
Summary
Soft and fluffy sourdough discard rolls are easy to make, versatile, and packed with flavor. Transform leftover starter into a bakery-worthy treat with minimal effort.
