Sourdough Discard Rolls

Here is a great sourdough discard rolls recipe! Matt likes these better than my other rolls.

Sourdough discard rolls are the best rolls. They are quick and delicious. I think they would be even better if I had put them in the fridge overnight. Matt loves my rolls but he says that he thinks that these were better. I really liked them too! I would recommend these! I’m always looking for ways to use my discard and this turned out awesome!

Ingredients

600 grams warm water
18 grams dry active yeast
250 grams sourdough starter discard
1020 grams bread flour
55 grams white sugar
12 grams of salt
60 grams olive oil

Sourdough Discard Rolls

Directions

In a bowl of your standing mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes to proof.
Add the sourdough starter and stir until incorporated.
Add in the remaining ingredients and then on a low setting, using the dough hook of the mixer knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl.
Pull out of the bowl and grease the bowl and then let sit for 45 minutes to an hour or until the dough has doubled in size.
Punch down the dough and turn it out on a lightly greased surface and punch down. Divide the dough into 24 pieces and shape into balls.
Place dough balls onto a greased baking sheet. Cover and let rest for 30 to 45 minutes until double in size.
Preheat the oven to 400 degrees and bake for 16 to 20 minutes or until golden brown!

FREQUENTLY ASKED QUESTIONS

Is sourdough bread better for you than bread?

The lactic acid bacteria are also responsible for increased antioxidants in sourdough bread compared to other types of bread. Antioxidants protect your cells from damage that cause serious diseases such as cancer, heart disease, Alzheimer’s disease and more.

Why is sourdough bread not fattening?

The longer fermentation process used in making sourdough enhances the nutritional profile of the bread when compared to regular white bread. Sourdough bread has a relatively high nutritional value as it is packed with protein and nutrients, including calcium, potassium, magnesium, folate, and niacin.

What is the difference between sourdough and normal bread?

Sourdough bread is made through slow, natural fermentation. While other breads have added yeast to help the dough rise quickly, sourdough uses a ‘starter’ made of flour and water, which contains wild yeasts and bacteria.