Sourdough Discard Dinner Rolls

There is nothing quite like a warm, buttery roll straight from the oven to complete your meal.

These sourdough discard dinner rolls bring you that comforting, warm butteriness with a twist. The twist is a slight tang from the sourdough.

Sourdough discard dinner rolls

First, warm the milk to around 100°F and pour it into a small bowl. Mix the yeast with the milk and let it sit for 10 minutes. It will become frothy.

In a bowl or stand mixer, stir together half the flour, butter, egg, sourdough discard, sugar, and salt. Mix well, scraping the sides of the bowl along the way.

Add the milk/yeast mixture and the rest of the flour, and using a dough hook, mix until a soft dough forms.

Using your hands, mix the dough, performing tucks and folds in the bowl until the dough becomes smooth and strong.

Transfer the dough to a lightly oiled bowl and cover loosely with a tea towel.
Let rise for 2 hours or until doubled in size.

After the first rise

Place the dough on a lightly oiled surface, press lightly to remove excess air, and using a bench scraper, cut the dough into 16 equal pieces.

Pinch the corners of each piece together in your hand to form a rough ball, then place the roll rough side down on the counter and cup your hand over the ball using a circular motion to form a smooth ball.

Transfer balls to a buttered cast iron pan, cover with a tea towel and let rise for an hour or until the balls are doubled in size.

In the meantime, preheat the oven to 350°F and prepare your eggwash by mixing an egg with a splash of water in a small bowl.

After the second rise

When rolls are done rising, use a basting brush to lightly brush the eggwash over each roll.

Place the cast-iron pan into the oven and bake for 20-30 minutes or until the tops of the rolls are golden brown and very puffed. Enjoy!