Here’s an easy recipe to use up that discard and have a quick bread on the table rather than waiting a day and a half for long fermentation. I love sourdough, but sometimes I want bread that day so this comes together in a couple hours with very little effort. Drew LOVES these sourdough discard dinner rolls.
I always have to double the recipe because he will eat them all! I’ve also made them for friends and they too went on and on about them. They’re so soft and fluffy.
This recipe is not my own. I follow the ‘Hamburger Buns’ recipe from The Pantry Mama. Y’all I wish I could come up with all of these recipes myself, but why reinvent the wheel. I’m here to show you the BEST recipes because I have tried them in my kitchen. So I am here to save you time if you trust my taste buds. Also, don’t be fooled by the term hamburger buns. These are very much dinner rolls.
This recipe makes 8 buns. You can double or even triple the recipe as I do. I just divide the dough by the number of buns and measure each one out in grams, usually around 125 grams per piece.
Sourdough Discard Dinner Rolls Ingredients:
- 250 grams of warm milk
- 100 g sourdough discard
- 500 g bread flour
- 50 g sugar
- 2 egg yolks
- 100 g butter, softened
- 7 g instant yeast (Make sure you use a fresh yeast packet. Old yeast won’t rise)
- 10 g salt
- 1 egg white for the egg wash
Instructions:
- Combine warm milk, yeast, and sugar together in a stand mixer bowl and mix together so the yeast and sugar dissolve.
- Add the bread flour, sourdough discard, egg yolks, butter, and salt to the bowl and mix to form a shaggy dough. Use a dough hook.
- Knead the dough in your stand mixer for 7 minutes. The dough should completely come away from the sides when it’s done.
- Cover the bowl with plastic wrap and leave on the counter for one hour to rise. The time it will actually take depends on the temperature of your home.
- When the dough has doubled, transfer it to your kitchen counter for shaping. Weigh the dough and divide into equal parts. This recipe makes around 8 buns. They should weigh between 125 to 137 g per piece.
- Shape each bun into a round ball.
- Place buns on a baking tray lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 350 degrees.
- Brush each bun with egg whites.
- Bake for 22 minutes or until glossy. They will burn easily so keep a close eye on them.
- Place on a wire rack for cooling.
These buns are best eaten the same day.
Drew seriously gets upset if I don’t make him his very own batch of rolls to enjoy. I hope you love these, and let me know if your husband reacts the same way!
