Description

These soft and fluffy sourdough dinner rolls are made using sourdough discard and a simple mix-and-rise method, resulting in deliciously tender bread perfect for any meal. The dough is kneaded, left to rise twice for optimal texture, and baked until golden brown. Brushed with melted butter for a shiny finish, these rolls are a delightful addition to your dinner table.

Ingredients

Dough

1 ¼ cups warm milk (not hot)
⅓ cup sourdough discard
¼ cup vegetable oil
4 tablespoons granulated sugar
1 teaspoon salt
1 large egg
4 ¼ cups all-purpose flour (spooned and leveled)

Finishing

melted butter (for brushing)

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Instructions

Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and egg, mixing until evenly incorporated.
Add Flour and Knead: Gradually add the all-purpose flour to the wet mixture and knead with a dough hook attachment for 5-6 minutes until the dough is smooth and no longer sticky.
First Rise: Cover the dough and allow it to rise in a warm place for 6-8 hours, until it has visibly increased in size.
Prepare Baking Dish: Grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and for easy removal.
Shape Rolls: Divide the risen dough into 15 equal portions and shape each into a smooth ball.
Arrange and Second Rise: Place the dough balls in the prepared baking dish, cover them, and let rise for another 1-2 hours until noticeably puffed and nearly doubled in size.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown on top and cooked through.
Brush with Butter: Immediately after baking, brush the tops of the rolls with melted butter to give them a glossy, soft finish and added flavor.

Notes

Ensure the milk is warm, not hot, to avoid killing the sourdough discard’s beneficial yeast.
Rising times can vary depending on room temperature; look for the dough to roughly double in size.
You can substitute vegetable oil with melted butter or olive oil for a richer flavor.
For softer rolls, cover with a damp towel during rising to prevent drying out the dough surface.
These rolls freeze well; wrap cooled rolls tightly and thaw at room temperature before reheating.