sourdough rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add warm milk sourdough discard, sugar, and yeast to a bowl. Stir and let sit for a few minutes to activate the yeast.

Step 2

Add flour, salt, and butter and knead until everything mixes together. rest 5 mins then knead for 15-30 mins (until smooth or youre too tired to carry on)

Step 3

After dough is kneaded, cover and let rise for about an hour until doubled in size.

Step 4

Shape rolls and allow to rest again for about an hour until puffy. They will not rise much. A good way to test when they are done rising is to poke them gently with a wet knuckle, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.

Step 5

After rolls have risen: Bake in preheated 165c oven for 25-30 minutes until golden brown and internal temperature of buns has reached 190-200 degrees F. After baking, brush with melted butter if desired.