Easy Sourdough Discard Rolls Recipe | Ready in 1 Hour

Ever had too much sourdough discard and didn’t know what to do? This amazing one-hour sourdough discard rolls recipe is here to help. These rolls are light, fluffy, and tender. They’re the perfect way to use up your sourdough starter.

As a busy baker, finding time for sourdough can be tough. That’s why I’m excited to share this quick recipe. It lets you enjoy sourdough without waiting too long. In just an hour, you can have warm, buttery rolls ready to impress everyone.

These sourdough discard rolls are great with any meal or as a snack. They have a rich, tangy taste and a soft texture. They’ll soon be a favorite in your home. Get ready to enjoy the delicious taste of homemade quick sourdough recipe goodness.

Understanding Sourdough Discard Rolls

Sourdough discard is the leftover starter that needs to be removed during routine maintenance. It’s a valuable asset in the kitchen. These easy sourdough discard rolls use this leftover to create a tasty, quick bread option.

What Makes These Rolls Special

The secret to these rolls is the mix of sourdough discard and commercial yeast. Unlike traditional sourdough recipes, this one-hour recipe skips the first rise and shortens the second. This way, you get sourdough flavor in less time.

Benefits of Using Sourdough Discard

• Adds a distinctive tangy and complex flavor to the rolls.
• Utilizes excess sourdough starter, reducing waste.
• Produces a soft, light, and airy texture in the final product.

Why This One-Hour Recipe Works

The recipe’s success comes from using both sourdough discard and commercial yeast. The discard gives the rolls their sourdough taste, while the yeast makes them rise quickly. Keeping the dough at the right temperature is key. Warmer dough rises faster.

You can even use cold discard from the fridge by adding warm water. This makes the dough rise faster.

The result is a flavorful roll that’s ready in a fraction of the time of traditional sourdough. Enjoy these rolls as dinner rolls, small sandwiches, or with your favorite dishes. They’re sure to impress.

Essential Ingredients and Equipment

To make these tasty sourdough discard rolls, you’ll need a few things. First, get your sourdough discard, which should be 100% hydration for the best taste. You’ll also need warm water (98-100°F), instant yeast, sugar, salt, eggs, butter, and bread flour.

You’ll need a stand mixer, but it’s not a must. A 9×13 inch or 12-inch round baking pan and parchment paper are also needed. If you don’t have bread flour, you can use all-purpose flour and a bit of vital wheat gluten instead.

The instant yeast is key in this quick recipe. It helps the dough rise fast and get the right structure. Success comes from good hydration, kneading, and keeping the right temperature, which we’ll cover next.

With these ingredients and tools, you’re set to make delicious sourdough discard rolls in just one hour.

Perfect Dough Consistency Tips

Getting the dough right is key for light, fluffy sourdough discard rolls. You need to balance hydration, kneading, and temperature.

Proper Hydration Levels

The dough should feel tacky but not too sticky. Aim for 65-75% hydration. This makes the dough easy to handle. Use warm water, around 98-100°F, to help with the cold sourdough discard.

Kneading Techniques

Knead the dough for 5-7 minutes with a stand mixer or 7-8 minutes by hand. This makes the dough smooth and elastic. It helps create soft, pillowy rolls.

Temperature Considerations

Keep the dough warm for quick rising and best baking results. Use warm water and proof in a warm place. The dough should be around 75-85°F.

Focus on sourdough dough hydration, kneading sourdough, and dough temperature for perfect dough. This will help you make light, fluffy sourdough discard rolls.

Step-by-Step Mixing Process

Making sourdough discard rolls is a fun process. Start by mixing warm water and sourdough discard in a bowl. Add sugar and instant yeast, then wait a few minutes for the yeast to start working.

Next, add an egg, melted butter, and salt. Slowly add bread flour while kneading with a dough hook. Make sure to save some flour to avoid too much. Keep kneading until the dough is smooth and one piece.

If you don’t have a stand mixer, you can mix the dough by hand. Just use a big bowl.

1. Combine warm water and sourdough discard in a stand mixer bowl.
2. Sprinkle in sugar and instant yeast, allow to activate.
3. Add egg, melted butter, and salt.
4. Gradually incorporate bread flour while kneading with dough hook.
5. Reserve some flour to avoid over-flouring the dough.
6. Knead until dough forms a cohesive, smooth ball.
7. Can be mixed by hand in a large bowl if stand mixer is unavailable.

By following these sourdough mixing techniques and dough preparation steps, you’ll make delicious sourdough discard rolls. They’re sure to impress everyone.

Shaping and Proofing Techniques

Turning your sourdough discard into perfectly shaped rolls is key. Mastering dough shaping and proofing ensures your rolls are light and airy. They will have a golden crust that invites you to take a bite.

Creating Perfect Rolls

Begin by dividing your dough into 12 equal pieces, each about 85-90 grams. Shape each piece into a smooth ball by pinching the sides and rolling it. Place the rolls in a greased or parchment-lined baking pan, close but not touching.

Cover your rolls with a clean towel and let them proof in a warm spot for 30 minutes. The warmer the dough, the faster it rises. Your rolls should be light and fluffy after proofing.

Optimal Rising Conditions

• Keep the proofing area warm and draft-free. The ideal temperature is 75-85°F (24-29°C).
• Use a damp towel or a snap-on cover to keep the dough moist during proofing.
• Watch the rising time to avoid over-proofing. This can cause the rolls to collapse.

By using these shaping and proofing methods, you’ll get beautifully risen sourdough rolls. They’re ready to be baked to perfection.

Baking Instructions and Temperature Guide

Making sourdough rolls at home is a fun baking adventure. To get the best results, it’s key to use the right oven temperature. Heat your oven to 375°F (190°C) before putting in your shaped rolls.

For a golden, shiny crust, try brushing the rolls with an egg wash. Mix one egg with a bit of water, then brush it over the rolls. This will give them a professional look.

Bake the rolls for about 20 minutes, until they’re golden brown. Use a digital thermometer to check if they’re cooked inside. The temperature should be 190°F (88°C) for perfectly baked rolls.

For extra flavor, brush the rolls with melted butter after baking. Let them cool a bit before enjoying them warm. You’ll love the smell and taste of your homemade sourdough.

“The secret to perfectly baked sourdough rolls lies in the right temperature and timing. Follow these guidelines, and you’ll be rewarded with irresistible, golden-brown rolls every time.”

Storage and Freezing Methods

Keeping your sourdough discard rolls fresh is important. For a few days, store them in an airtight container at room temperature. But for longer, freezing is the best option.

Freezing for Later Use

First, let the rolls cool down completely. Then, put them on a parchment-lined baking sheet and freeze for 3-4 hours. Once they’re frozen, put them in an airtight bag or container. This way, they can stay fresh for up to a month.

To thaw, place the rolls on a greased baking pan, covered with greased plastic wrap. Let them rise, then bake as the recipe says. This method lets you have fresh rolls whenever you want.

With these easy storage and freezing tips, you can enjoy your sourdough rolls for weeks. Whether for a big event or just for fun, these methods will help you enjoy your baking.

Recipe Variations and Substitutions

Get creative with these sourdough discard variations and sourdough roll adaptations. They’re perfect for those with dietary needs or who want to try new tastes. These recipes can make your homemade sourdough rolls even better.

Need to avoid eggs? Just skip them and add a bit less flour to get the right dough. Want to use sourdough starter instead of discard? That works too. Or, if you don’t have sourdough, use all-purpose flour and water.

Want to change the shape? Try making hot dog buns by shaping the dough into logs. For a deeper flavor, reduce the yeast to 10g and let it ferment longer before baking. This will make your rolls taste amazing.

• Substitute all-purpose flour for bread flour
• Omit egg and decrease flour for egg-free version
• Use active sourdough starter instead of discard
• Replace discard with equal parts flour and water
• Shape dough into logs for hot dog buns
• Extend first rise for more complex flavor

Explore the world of sourdough discard variations and sourdough roll adaptations. They let you create unique and tasty homemade treats. Let your creativity shine and enjoy your sourdough creations.

Conclusion

These one-hour sourdough discard rolls are a perfect mix of easy and tasty. They’re great for using up extra starter and making homemade rolls quickly. Their soft texture and rich flavor make them perfect for any meal or as a snack.

The recipe for these rolls shows how sourdough discard can be used in many ways. It helps you reduce waste and make quick bread with a unique sourdough taste. Whether you’re experienced or new to sourdough, these rolls are a great addition to your baking.

Using sourdough discard means you get the health benefits of its bacteria and yeast. You can also adjust the recipe to fit your taste and dietary needs. This makes the rolls even more enjoyable and customizable.

FAQ:

What makes these sourdough discard rolls special?
These rolls stand out for their quick prep time and rich flavor. Using sourdough discard adds a tangy twist, and they’re ready in just one hour, much faster than traditional recipes.

What are the benefits of using sourdough discard?
Sourdough discard gives the rolls a unique, tangy flavor without the need for an extended rise. This recipe combines discard with commercial yeast, resulting in soft, fluffy rolls with a distinct sourdough taste.

Why does this one-hour recipe work so well?
The magic lies in combining sourdough discard with instant yeast. This duo ensures a quick rise while retaining the sourdough flavor. Warm conditions during proofing also speed up the process.

What ingredients and equipment are essential?
You’ll need sourdough discard, warm water, instant yeast, sugar, salt, eggs, butter, and bread flour. Key tools include a stand mixer, a 9×13 inch or 12-inch round baking pan, and parchment paper.

How can I ensure the perfect dough consistency?
Aim for a dough that’s slightly tacky but not overly sticky. Knead for 5-7 minutes in a stand mixer or 7-8 minutes by hand until smooth and elastic. Keep the dough warm to promote quick rising.

What’s the step-by-step mixing process?
Start by mixing sourdough discard and warm water in a stand mixer bowl. Stir in sugar and yeast, allowing them to activate. Add egg, melted butter, and salt, then gradually knead in bread flour, saving a small amount to prevent over-flouring.

How do I shape and proof the rolls?
Divide the dough into 12 equal portions (85-90g each). Shape each piece into a ball by tucking the sides under and rolling it on the counter. Place the rolls in a greased or parchment-lined pan, cover with a towel, and let rise in a warm spot for 30 minutes.

What are the baking instructions?
Preheat your oven to 375°F (190°C). Optionally, brush the rolls with egg wash before baking. Bake for about 20 minutes until golden brown and the internal temperature reaches 190°F (88°C).

How should I store and freeze the rolls?
Store cooled rolls in an airtight container or bag at room temperature for up to 3 days. To freeze, shape the dough, freeze on parchment for 3-4 hours, then transfer to a freezer bag. Use within a month.

What are some recipe variations?

• Replace bread flour with all-purpose flour.
• Omit the egg for an egg-free version.
• Swap sourdough discard with active starter.
• For non-sourdough rolls, replace discard with equal parts flour and water.
• Shape into logs to make hot dog buns.