Ingredients
187 grams milk (3/4 cup), warmed to 100-110 degrees F
7 grams (2 1/4 teaspoons) active dry yeast
50 grams (2 tablespoons) honey
140 grams Sourdough Discard (about 1/2 cup)
1 egg
390 grams bread flour (3 1/4 cups)
3-5 grams kosher salt* (1 teaspoon)
56 grams soft butter (4 tablespoons)
Instructions
- Whisk warm milk, yeast, and honey in bowl of stand mixer and let sit for 5 minutes until foamy.
- Next add sourdough discard and egg and whisk once more.
- Add flour, salt, and butter and knead with dough hook for 7-10 minutes on speed 2.
- Scrape down sides, cover, and allow to rise for about 1 hour until doubled.
- Dump dough onto work surface, divide into 15 portions.
- Roll each portion of dough into a tight ball.
- Place balls into greased 9x13 baking dish (line with parchment too if you want to easily remove all of the rolls in one piece).
- Cover and allow to rise until puffy and doubled which should take about 60-90 minutes.
- Bake at 350 for 25 minutes.
- Remove from oven and brush with butter if desired.
Notes
After about 15 minutes I like to tent the rolls with parchment or foil to prevent over-browning.
To make this recipe by hand, simply mix all dough ingredients in a bowl with a wooden spoon or dough whisk until a sticky dough forms. Then, dump onto a lightly floured surface and knead by hand for about 10 minutes before proceeding with the first rise.
A note on salt: I use Diamond Crystal Kosher salt which weighs 3 grams per teaspoon. Different brands have different weights. This salt conversion chart is a good tool if you are using a different type of salt. A little more or less will not hurt these rolls, but a lot more will. So just double check.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: sourdough, breads, yeast breads
- Method: baking
- Cuisine: American