There's something magical about the aroma of freshly baked bread wafting through the kitchen—warm, comforting, and just a little exciting, don’t you think? I can still remember the first time I made sourdough rolls with my grandma. We’d spend the afternoon laughing and kneading the dough, her hands moving deftly as she showed me the ins and outs of turning simple ingredients into little clouds of goodness. Fast forward to now, and I’m thrilled to share my quick and easy recipe for One Hour Sourdough Discard Rolls. These beauties are perfect for busy days when you crave a warm roll but don’t have the time for a long fermentation process.
What makes this recipe special
Why should you give this recipe a try? Well, let me tell you. These rolls are not just any rolls; they utilize sourdough discard that you might otherwise toss out. Every batch of sourdough bread you make leaves you with a little bit of yeast-rich goodness that deserves a second life. With the addition of instant yeast, this recipe gets a delightful lift in just about an hour, creating rolls that are fluffy, soft, and bursting with flavor. Imagine serving these warm rolls adorned with butter at your next family dinner or holiday gathering; I promise, they’ll disappear faster than you can say “sourdough”! Besides, they’re an excellent way to minimize waste and make the most of your sourdough adventures.
Gather these ingredients
Let’s talk about the star players in this roll-making symphony:
- 240 grams of warmed water (98-100ºF): A little warmth helps wake up both the yeast and your sourdough discard, giving the dough a head start. Too cold, and you risk a sluggish rise.
- 15 grams instant yeast: This is the magic ingredient that gives your rolls that glow-up in one hour! It’s quick, reliable, and a must-have in your pantry.
- 20 grams granulated sugar: A touch of sweetness not only enhances flavor but also activates the yeast. If you’re feeling adventurous, consider using honey for a twist!
- 150 grams sourdough discard: Yes, that leftover starter from your last baking spree! This adds a tangy flavor and depth to your rolls.
- 1 large egg: This enriches the dough and contributes to the beautiful, golden crust.
- 35 grams unsalted butter (melted): Butter makes everything better, right? It brings richness and flavor; just be sure it’s cooled slightly before adding.
- 12 grams salt: Essential for flavor, this also helps regulate the yeast’s activity.
- 540 grams bread flour: This high-protein flour provides the structure needed for our rolls to rise beautifully.
How this recipe comes together
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Start with the warm water: Pour the warmed water into the bowl of your stand mixer, then add the sourdough discard. Mix it briefly until it all comes together—this is your foundation!
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Introduce the yeast and sugar: Sprinkle in the sugar and instant yeast. Take a moment to appreciate that yeasty aroma as the yeast awakens. You’ll see some lovely clumping—this is a good sign!
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Next, add the egg and butter: Stir them in gently. This is when your dough starts transforming into something special. Don’t forget the salt; sprinkle it evenly in.
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Time for the flour: With the dough hook running, gradually add the bread flour—reserve about a cup. You want your dough to be tacky but not overly sticky. It should form a cohesive ball after about 5-7 minutes of kneading. If you prefer some hands-on action, you can knead by hand in a large bowl for 7-8 minutes.
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Shape the rolls: Flour your countertop lightly and turn out the dough. Cut it into 12 equal pieces—about 85-90 grams each—and shape each into a tight ball by pinching the sides and rolling gently in your cupped hands.
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Prepare for rising: Nestle those rolls together in a baking pan lined with parchment paper (if needed). Cover them with a kitchen towel and place them in a warm spot to rise for about 30 minutes.
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Preheat the oven: While they’re rising, preheat your oven to 375ºF. Don’t forget to take the pan out if you used the oven for proofing!
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Egg wash time: Whisk an egg with a splash of water and brush it over each roll for a beautiful finish.
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Bake away: Let these lovelies bake for around 20 minutes until they’re golden brown and hit an internal temp of 190ºF. If you choose, brush some melted butter on top as these rolls cool. Trust me, the smell alone will drive everyone wild!
Best way to enjoy it
How can you savor these little miracles? Slather them with butter and jam for breakfast, pair them with soups or stews for dinner, or simply enjoy them in their golden glory with a sprinkle of sea salt on top. Want to make it even fancier? Try stuffing them with a dollop of garlic herb cheese before baking!
Keeping leftovers fresh
If by some miracle you have leftovers (I doubt it!), store them in an airtight container at room temperature for 1-2 days. You can also freeze them, just wrap them tightly. To reheat, pop them in the oven for a few minutes until warmed through, and voilà—fresh from the oven flavor, even if it’s later on!
Helpful cooking tips
Here are some quick tips to ensure success on your sourdough roll journey:
- Always check the temperature of your water. Too hot can kill yeast; too cold can slow it down.
- Don’t skip the resting time. It’s during this phase that the flavors really develop and the rolls get that lovely structure.
- For extra fluff, consider using a steaming method in the oven (a small dish of water can help with this).
Creative Twists
Why not have some fun with variations? Try adding herbs like rosemary or thyme to the dough for an aromatic touch. Or, swap in some cheese or diced jalapeños for a savory kick. Feeling sweet? Toss in some cinnamon and sugar for breakfast rolls drizzled with icing!
Your questions answered
- How long do these rolls take? From mixing to baking, you’re looking at about an hour!
- What if I don’t have sourdough discard? You can still make these rolls with a bit of extra yeast, but the flavor will be different. The discard gives it a unique taste!
- Can I use all-purpose flour instead of bread flour? You can! It’ll result in slightly softer rolls but still delicious.
- How do I know when they’re done? Check for a golden color and an internal temperature of 190ºF.
- Can I prepare the dough in advance? While you can’t fully prepare these rolls too far in advance, you can mix and shape the dough, then refrigerate them to rise later. Just allow extra time for them to warm up before baking.
I can’t wait for you to try these One Hour Sourdough Discard Rolls! They’re a delightful way to embrace the art of baking and transform leftover sourdough discard into something truly scrumptious. Baking is all about experimentation and joy; dive in, let your creativity flow, and make this recipe your own. I’d love to hear how yours turn out—don’t be shy, share your experiences and any creative twists you try!
