Soft and delicious, this recipe for Sourdough Discard Dinner Rolls makes the most delightful pull apart rolls, better than your favorite restaurant! Topped with melting butter, these rolls will go wonderful with just about any home cooked meal!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
One of the things that I absolutely love is working with sourdough. There’s just something about the process of creating and nurturing a sourdough starter that brings me immense joy.
What is sourdough?
For those who are not familiar, sourdough is a type of bread made using a naturally fermented dough. Instead of relying on commercial yeast, sourdough relies on wild yeasts and lactic acid bacteria present in the environment. This gives the bread a unique and tangy flavor that is unlike any other.
Creating a sourdough starter from scratch is a fascinating journey that requires patience and dedication. It begins with mixing flour and water and allowing it to sit at room temperature. Over time, wild yeasts and bacteria naturally present in the flour and in the air start to populate the mixture. Through regular feedings and mild temperature control, the mixture develops into a living ecosystem of microorganisms.
How do you use a sourdough starter to bake bread?
Using a sourdough starter to bake bread is a truly rewarding experience. The process involves combining the starter with flour and water, then allowing the dough to ferment and rise over a period of several hours or even days. This slow fermentation process not only develops the unique flavors of sourdough but also enhances its texture and shelf life.
The magic of sourdough lies not only in the taste but also in its versatility. Sourdough can be used to make a variety of baked goods, from classic crusty loaves and fluffy pancakes to decadent cinnamon rolls and artisan pizza crusts. The tangy flavor and chewy texture of sourdough add an extra dimension to any recipe it is used in.
Moreover, working with sourdough provides a sense of connection to tradition and history. This ancient method of breadmaking has been practiced for thousands of years, passed down through generations. It reminds us of the time-honored techniques of our ancestors, who relied on natural fermentation to nourish their communities.
Working with sourdough is a true labor of love. From creating and maintaining a sourdough starter to crafting delicious bread and other baked goods, the process is both satisfying and rewarding.
Why is sourdough healthier for you?
In my opinion, sourdough bread is not only a delightful treat but it is also a healthier option when it comes to selecting bread for your daily consumption. Let me elaborate further on the benefits of sourdough bread:
- Natural Yeast and Fermentation: The magic of sourdough lies in its natural yeast. When you create a sourdough starter, it becomes a home for wild yeast and lactobacillus bacteria. These organisms work together to create a fermentation process that not only helps the bread rise but also contributes to its unique tangy flavor and texture. As the dough ferments, the yeast feeds on the glucose, resulting in a bread that is lower in sugar compared to conventional store-bought breads that are often loaded with additives and sweeteners.
- Lower Glycemic Index: One of the advantages of sourdough bread is its lower glycemic index. The long fermentation process allows the little lactobacillus to consume a significant portion of the glucose present in the dough. As a result, consuming sourdough bread doesn’t cause your blood sugar to spike rapidly like processed white bread does. This can be beneficial for individuals who are managing their blood sugar levels or looking to follow a low glycemic diet.
- Gluten Digestibility: Another interesting aspect of sourdough bread is its potential for improved gluten digestibility. During the long fermentation process, the lactobacillus bacteria break down a substantial amount of the gluten proteins present in the dough into more digestible forms, such as amino acids. While it’s not a solution for individuals with celiac disease or gluten intolerance, some people with mild sensitivities may find that they can enjoy sourdough bread with fewer digestive issues compared to other bread varieties.
- Nutritional Profile: Sourdough bread can also offer a more favorable nutritional profile compared to some commercially produced bread. The longer fermentation allows for better nutrient absorption, potentially increasing the availability of minerals like zinc, magnesium, and iron from ingredients such as whole grains. Additionally, sourdough bread is often made with minimal or no preservatives, making it a more wholesome and natural choice.
Overall, sourdough bread combines the delightful taste of artisanal baking with potential health benefits. From its natural yeast and fermentation process to its lower glycemic index and improved gluten digestibility, there are several reasons why I think you should start incorporating sourdough bread into your diet!
Can I use freshly milled flour for this recipe?
Yes! You can absolutely use freshly milled flour for these Sourdough Discard Dinner Rolls. When I cook with freshly milled flour I always add less flour than the recipe calls for. Start with a cup less. The dough will be stickier than usual, but if it’s too sticky add a tablespoon more flour at a time until the dough is just right! Here is the grain mill and wheat berries I use.
What is the best yeast to use for these sourdough discard rolls?
Since we are using sourdough discard we will need to use some conventional yeast. The yeast I use is called Fleischmann’s Rapid Rise Yeast. I have tried to go with cheaper options and have been very disappointed. There’s nothing more disappointing than when I make some bread and it doesn’t rise because I used cheap yeast. I do not like wasting my time and ingredients. Please save yourself the trouble and buy yourself some good yeast!
Tips for making the most delicious sourdough discard rolls!
- My number one rule is buy good yeast! This is a must. If you don’t have good yeast your rolls will be hard and dense.
- Follow the recipe! Don’t add more flour than what the recipe calls for. Don’t change liquid and flour measurements or else this could result in rolls that aren’t the right texture.
- To get a jump start on rising your rolls I like to preheat my oven on the lowest temperature setting, once it comes up to temp, I shut it off so it’s nice and warm in the oven. Not hot! I place the dough in the warm oven for about 35 minutes. After the time is up the rolls should have risen to where they look nice and fluffy.
- Add all of your liquid ingredients in your bread machine bowl first. Then add the dry ingredients.
- Place your yeast on one side of the bread machine bowl, and your salt on the other.
- Make sure your butter is softened!
What type of bread machine do you use?
The Lord is near to the brokenhearted and saves the crushed in spirit. Psalm 34:18
Sourdough Discard Dinner Rolls
- 1 cup milk
- 1 egg
- 1/4 cup honey
- 1/2 cup sourdough discard
- 3 cups flour
- 6 tbsp softened butter
- 2 tsp yeast
- 2 tsp salt
- Add the milk, egg, sourdough discard, and honey to the bread machine bowl.
- Next add the flour, yeast, salt, and butter to the bowl.
- Set your bread machine to the "dough" setting and press start.
- Let the bread machine run its cycle. Once finished remove the bowl from the bread machine.
- Butter a baking pan and start shaping the dough into rolls. Place 4 rows of 3 rolls in the pan for a total of 12 rolls.
- Let the dough rise for about 35 minutes. Once doubled in size preheat your oven to 375 degrees.
- If you wish you can now mix up and egg with a tablespoon of water, mix and brush carefully onto the risen rolls. This will give your rolls a shiny top.
- Bake the rolls for 13 to 15 minutes or until golden brown on top.
- Let the rolls cool until yu are able to handle without being burned. Serve with softened butter!