quick sourdough discard sandwich rolls

Easy everyday rolls

I haven't yet found good rolls in the grocery store because they are all filled with seed oils and preservatives. Last year, I started making these rolls myself and have been adjusting the recipe over the past few months!

These delicious rolls are very easy to make. It takes about 5 minutes to prepare the dough, then you simply let it rest while the discard and yeast do all the work!

I use these rolls for breakfast sandwiches, lunch, and hamburgers. They’re incredibly versatile and also delicious enjoyed simply with olive oil and salt!

Ingredients:

4 cups organic all-purpose flour

1/2 cup sourdough discard

1 1/2 cup filtered water

1 tablespoon raw honey

1 1/2 teaspoon yeast

1 1/2 teaspoon sea salt

Olive oil

Directions:

1. In a mixer fitted with a dough hook, combine all ingredients.

2. Mix on medium speed for about 5 minutes, or until the dough pulls away from the sides of the bowl and the bowl is clean.

3. Transfer the dough to a large clean bowl lightly coated with olive oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel.

4. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

5. After the dough has risen, lightly oil your hands with olive oil. Gently deflate the dough by pressing it down, then divide the dough into equal portions for your rolls.

6. To shape the rolls: take each portion and cup it in your hand. Stretch the surface tightly underneath and pinch to form a smooth, round ball. Rotate the dough ball as you shape it to create surface tension on top.

7. Place the formed rolls onto a baking sheet lined with parchment paper, spacing them about 1-2 inches apart.

8. Cover the rolls with a clean kitchen towel or lightly greased plastic wrap, and let them rise again for 30-45 minutes, until puffy.

9. Meanwhile, preheat your oven to 400°F (205°C).

10. Bake the rolls for 15-20 minutes, or until they are golden brown on top.

11. Remove from the oven and optionally brush with melted butter while still warm.

Yield: 6-8

Author: Kathryn Lorusso

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Quick Sourdough Discard Sandwich Rolls

Your Basic Sourdough Discard Sandwich Rolls are soft, chewy, and flavorful rolls made using leftover sourdough starter discard, perfect for sandwiches.

Ingredients

• 4 cups organic all-purpose flour
• 1/2 cup sourdough discard
• 1 1/2 cup filtered water
• 1 tablespoon raw honey
• 1 teaspoon yeast
• 1 1/2 teaspoon sea salt
• Olive oil

Instructions

1. In a mixer fitted with a dough hook, combine all ingredients.
2. Mix on medium speed for about 5 minutes, or until the dough pulls away from the sides of the bowl and the bowl is clean.
3. Transfer the dough to a large clean bowl lightly coated with olive oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
4. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. After the dough has risen, lightly oil your hands with olive oil. Gently deflate the dough by pressing it down, then divide the dough into equal portions for your rolls.
6. To shape the rolls: take each portion and cup it in your hand. Stretch the surface tightly underneath and pinch to form a smooth, round ball. Rotate the dough ball as you shape it to create surface tension on top.
7. Place the formed rolls onto a baking sheet lined with parchment paper, spacing them about 1-2 inches apart.
8. Cover the rolls with a clean kitchen towel or lightly greased plastic wrap, and let them rise again for 30-45 minutes, until puffy.
9. Meanwhile, preheat your oven to 400°F (205°C).
10. Bake the rolls for 15-20 minutes, or until they are golden brown on top.
11. Remove from the oven and optionally brush with melted butter while still warm.