My kids always request these honey butter sourdough discard rolls for family dinner. Soft, tender and sweet on top from the honey butter glaze, these rolls are easy to make and taste incredible!
Prep Time15minutes mins Cook Time 22 minutes mins Rise Time 2hours hrs 20minutes mins
Total Time 2hours hrs 57minutes mins
Course: Appetizer, Bread
Cuisine: American
Servings: 12 rolls
Calories: 233kcal
Ingredients
Honey Butter Sourdough Discard Rolls
- ▢100 grams water, warmed (98-100ºF) ⅓ cup plus 2 Tablespoons
- ▢100 grams milk, 2% or whole, warmed (98-100ºF) ⅓ cup plus 2 Tablespoons
- ▢60 grams honey about 3 Tablespoons
- ▢6 grams instant yeast about 2 teaspoons
- ▢55 grams unsalted butter, melted about ¼ cup
- ▢200 grams sourdough discard about ¾ cup plus 2 Tablespoons
- ▢10 grams salt about 1.5 teaspoons
- ▢450 grams bread flour about 3 ¼ cups
Honey Butter Topping
- ▢40 grams honey about 2 Tablespoons
- ▢30 grams unsalted butter, melted about 2 Tablespoons
- ▢pinch of salt
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Instructions
- To the bowl of a stand mixer add warm water (around 98-100ºF), warm milk (98-100ºF), honey and instant yeast. Watch for the yeast to activate – you will notice a yeasty smell and the yeast will start to clump together. Add melted butter, sourdough discard, salt and most of the bread flour. Reserve about 100 grams or ½ cup to add as you knead the dough. Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. If the dough is overly sticky, add a little more flour. Knead the dough for about 5-7 minutes until cohesive and strong. This dough can also be kneaded by hand for about 8-10 minutes if you don’t have a stand mixer.
- Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap or a kitchen towel and let rise until almost doubled in size. If your sourdough discard is cold, it may take longer for the dough to rise.
- Once the dough has doubled in size, dump it on the counter. Use a bench scraper or knife to separate the dough into 12 equal-sized pieces, about 80 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the balls and create tension for the roll to rise.
- Nestle rolls together in a 10-12 inch baking pan. Cover the pan and let the rolls rise again for about an hour until doubled in size.
- Preheat your oven to 375ºF. Place risen rolls in the oven and bake for about 20-22 minutes until lightly browned on top (if you want more browning, add a simple egg wash to the rolls before baking). Rolls should register about 190ºF when baked through.
- Whisk together the honey butter topping and brush on top of the baked rolls. Enjoy warm!
Notes
Sourdough Discard: Sourdough discard is used in this recipe. I use discard where the starter has been fed equal weights of flour and water (100% hydration). The older the discard, the more sour tang will be prevalent in these rolls. If you don’t want any sour flavor, use a fresher discard.
Egg Wash: For more browning on top of the rolls, use an egg wash right before baking.
Nutrition
Calories: 233kcalCarbohydrates: 38gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 329mgPotassium: 61mgFiber: 1gSugar: 7gVitamin A: 191IUVitamin C: 0.04mgCalcium: 19mgIron: 0.4mg
