Introduction
If you’re a fan of sourdough baking, you’re probably familiar with the concept of sourdough discard—the portion of starter you remove each time you feed your starter. This “extra” sourdough, while often overlooked, can be the secret ingredient to creating irresistibly soft, flavorful rolls. Instead of letting that tangy mixture go to waste, you can transform it into something delightful: sourdough discard rolls. Not only are these rolls a fantastic way to reduce waste, but they also bring a unique flavor and texture to your baking that’s unlike anything you’d find in a store.
Table of Contents
Picture a batch of soft, golden rolls, slightly tangy, with a tender crumb that melts in your mouth. These rolls are perfect for sandwiching savory fillings, soaking up soups, or simply enjoying warm with a spread of butter. In this guide, we’ll cover every step to help you make these rolls at home, from understanding the ingredients to baking and serving them.
Why Make Sourdough Discard Rolls?
The Benefits of Using Sourdough Discard
Sourdough baking requires feeding and maintaining a live starter, and each feeding usually involves discarding a portion of it to make room for new flour and water. Rather than throwing this excess away, using it in recipes like rolls offers a variety of benefits. You’re not only making the most of your ingredients, but you’re also giving your rolls a subtle, complex flavor. Sourdough discard rolls can taste a bit tangy, adding a slight edge to the familiar warmth of freshly baked bread.
The Flavor Profile of Sourdough Discard Rolls
Sourdough discard introduces a unique taste that’s both mild and rich, making these rolls more than just a simple bread roll. The slight acidity of the discard balances beautifully with the soft texture of the bread, offering a depth of flavor that’s perfect for savory dishes, from burgers to hearty soups. Plus, the natural yeast and bacteria in the discard contribute to a pleasant, almost rustic aroma as the rolls bake.
Ingredients Needed for Sourdough Discard Rolls
To get started, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Sourdough Discard | 1 cup |
| All-Purpose Flour | 3 cups |
| Milk | 1 cup |
| Butter (melted) | 4 tbsp |
| Salt | 1 tsp |
| Sugar (optional) | 2 tbsp |
Each ingredient plays a key role in shaping the texture and flavor of your rolls. Here’s a breakdown:
- Sourdough Discard: Use fresh discard for the best results, ideally within a day of feeding. This adds the signature tang to your rolls.
- Flour: All-purpose flour works well for a soft texture, but bread flour can be used for a slightly chewier roll.
- Milk and Butter: These ingredients contribute to a rich, tender crumb that’s characteristic of soft dinner rolls.
- Salt and Sugar: A small amount of salt enhances flavor, and sugar (if you choose to add it) provides a touch of sweetness and helps with browning.
Preparing the Dough
Step 1: Activating the Discard
To start, gently warm the milk (but don’t let it boil). Combine this warm milk with your sourdough discard in a large mixing bowl. Warming the milk can help kickstart the fermentation process, allowing the discard to integrate smoothly with the other ingredients. Let this mixture sit for a few minutes before moving on to the next step.
Step 2: Mixing Ingredients
In a separate bowl, mix the flour and salt (and sugar, if using). Gradually add the dry mixture to the discard-milk blend, stirring until a dough forms. As the ingredients come together, you’ll start to notice the dough becoming softer and slightly elastic. At this stage, add the melted butter and continue mixing.
Step 3: Kneading and Proofing
Kneading is key to developing the dough’s structure. Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes, or until it’s smooth and elastic. If you’re using a stand mixer, knead on low speed for a similar duration. Once the dough is well-kneaded, place it in an oiled bowl, cover it, and let it rise for about 1 hour or until it doubles in size. This first rise is essential for achieving soft, airy rolls.
Shaping the Rolls
After the dough has risen, it’s time to shape your rolls.
How to Shape Perfect Rolls
- Divide the Dough: Turn the dough onto a clean surface and divide it into equal pieces (about 12-15 portions for smaller rolls, or 8-10 for larger ones).
- Shape Each Roll: Take each piece of dough, tuck the edges under, and roll it gently between your hands to form a smooth, round ball. The smoother the top, the prettier your rolls will look once baked.
- Arrange in the Baking Dish: Place each roll into a greased baking dish, leaving a small amount of space between each one. This allows them to expand as they bake, creating that classic pull-apart effect.
Optional Step: Topping Ideas
Before baking, consider brushing the tops of the rolls with melted butter for added richness. You can also sprinkle on toppings like sesame seeds, poppy seeds, or a pinch of coarse salt to add extra flavor and texture.
Baking the Sourdough Discard Rolls
Preheat and Prepare
Preheat your oven to 375°F (190°C) while your rolls undergo a short second rise (about 20-30 minutes). Right before baking, brush the tops of the rolls with milk or an egg wash to help achieve a golden crust.
Baking Tips
Bake the rolls for 20-25 minutes or until they’re a beautiful golden brown on top. If you’re unsure whether they’re done, you can check the internal temperature with a kitchen thermometer—190°F is ideal for fully baked rolls. Allow the rolls to cool slightly before serving, as they’ll continue to cook slightly even after they’re out of the oven.
Serving and Storing Tips
Serving Suggestions
Sourdough discard rolls are delicious warm from the oven, spread with a bit of butter or paired with your favorite meal. They’re fantastic with soups, stews, and holiday spreads, adding that homemade touch that everyone loves.
Storing and Reheating
Store any leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap them in foil and warm in a 300°F oven for about 10 minutes. Avoid microwaving, as it can make them chewy instead of soft.
Frequently Asked Questions (FAQ)
What is sourdough discard?
Sourdough discard is the portion of the starter that’s removed during feedings. It’s typically unused and often thrown out, but it can be a fantastic ingredient in recipes like these rolls.
Can I make sourdough rolls with discard that’s been in the fridge?
Yes! Refrigerated discard works fine for this recipe, though fresh discard can be slightly more active, which may help with rise and flavor.
Do I need to let the dough rise overnight?
You don’t have to, but an overnight rise can enhance flavor. If you have the time, refrigerating the dough for an overnight proofing is an option that can add a deeper sourdough taste.
How can I make my rolls extra soft?
To achieve maximum softness, make sure to include milk and butter in the dough, and avoid over-baking them. Brushing the tops with melted butter post-baking can also enhance the softness and flavor.
Conclusion
Making sourdough discard rolls is a rewarding way to reduce waste and create something delicious from ingredients you’d typically discard. With their subtle tang and soft texture, these rolls are the perfect addition to any meal, from holiday feasts to casual family dinners. We hope this guide has inspired you to give them a try!
Feel free to experiment with add-ins like herbs, cheese, or garlic to make these rolls your own. If you try this recipe, let us know in the comments how they turned out or tag us on social media with your photos. Happy baking!