Recipes​

  • snods5

Sourdough Discard Rolls


The Perfect Way to use up your discard from making sourdough loaves. These are light & fluffy with the most beautiful crust. So so delicious, give them a go and see what you think.

INGREDIENTS:

125ml Warm water

20g Fresh Yeast

1 tbsp Sugar

2 Large Eggs (+1 for Egg Wash)

3 tbsp Olive Oil

1 tsp Salt

250g Sourdough Starter Discard (unfed) Mine is a rye starter which lends a beautiful flavour.

350- 450g Strong Bread Flour (amount depends on the hydration of your starter)

METHOD:

1. Add the yeast, water and sugar to a bowl of a stand mixer and mix to dissolve completely.

2. Mix in your discard, along with the eggs and oil and combine. Add 350g flour then the salt and mix well. The mixture should be slightly sticky and by no means dry. Add up to 100g more flour to achieve this. My starter uses about 400g flour.

3. Knead with a dough hook (or by hand) for about 8-10 minutes or until the dough becomes smooth and lightly springy.

4. Prove in a lightly oiled bowl covered with a tea towel for about an hour, or until doubled in size.

5. Divide the dough into 100g pieces and shape into tight balls.

6. Lay on a lined baking tray and lightly spray each ball with oil. Cover loosely with cling film and prove for another hour or until doubled. Preheat your oven to its maximum temperature and place a baking tray inside to heat up.

7. Beat the remaining egg and lightly glaze the buns, being careful not to tear the surface.

8. Take a bowl with 2 ice cubes, open the oven and pop your rolls on the middles shelf. Add the ice to the preheated tray and quickly close the door, this will create steam for baking your rolls.

9. Turn the oven down to 190C and bake 18-22 minutes, or until risen, golden and smelling beautiful. When tapped, the base of the roll should sound hollow.

10. Leave to cool completely on a wire rack to allow the steam to disperse to give a lovely soft crumb.

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