Description
These salted honey sourdough discard dinner rolls are soft, fluffy, and topped with a homemade honey butter for the perfect sweet and salty finish! Made with sourdough discard and requiring just one rise, this quick and easy recipe is perfect for everything from busy weeknight dinners to holiday gatherings. Serve them warm with an extra swipe of honey butter for a delicious addition to any meal!
Ingredients
Units
Scale
Dough
- 250 grams whole milk, warmed to 110-115 degrees F
- 2 1/4 tsp active dry yeast (1 standard packet)
- 30 grams sugar (3 tbsp, divided)
- 100 grams (1/2 cup) sourdough starter
- 4 tbsp butter, melted and cooled slightly
- 1 egg, beaten + 1 egg for egg wash (optional but recommended)
- 1 1/2 tsp salt
- 540 grams bread flour (can substitute all purpose if needed)
Honey Butter
- 2 tbsp softened butter
- 1-2 tsp honey
Instructions
- Prepare the dough: In the bowl of a stand mixer or a glass measuring cup, combine the milk (warmed to 110-115 degrees- I use this instant read food thermometer to measure), active dry yeast, and 1 tbsp sugar. Using a whisk, mix together and let sit for 5 minutes until the yeast blooms.
- Once the yeast has bloomed, add in sourdough starter, melted and cooled butter, beaten egg, salt, remaining two tablespoons of sugar, and flour, one cup at a time. Using a dough hook attachment, beat the dough on low speed for 30 seconds, scraping down the sides of the bowl as needed until all the flour has been added. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough is too wet, beat in more flour 1 tablespoon at a time until you have a workable dough. Dough should be soft, but still manageable to knead.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to go!
- Grease a 9×13 inch baking pan and set aside. You can also bake the rolls in a well-seasoned cast iron skillet or on a lined baking sheet.
- Shape the rolls: Using a bench scraper or a sharp knife, divide the dough into 15 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan and then cover tightly with plastic wrap. Allow them to rise until doubled and puffy, about 2 hours.
- Towards the end of the rise, adjust oven rack to a lower position and preheat oven to 350° F. In a small bowl, beat together 1 egg and 1 tablespoon of milk to create an egg wash. Using a pastry brush, lightly brush the top of each roll before placing in the oven.
- Bake the rolls: Bake for 23-25 minutes or until golden brown on top. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
- Honey Butter: While the rolls are baking, combine the softened butter and honey. Stir well to mix. Use a pastry brush, brush the butter over top over the rolls once they come out of the oven, then top with a sprinkle of sea salt.
Notes
- Storage: Leftover rolls will store well in an airtight container at room temperature for up to 3-4 days.
- Make Ahead Instructions: Prepare the dough as instructed. Shape, add to the baking dish, and then let rise. Cover them tightly with plastic wrap and refrigerate for up to 12-15 hours. Once you are ready to bake, remove them from the fridge and allow them to rise at room temperature for 1-2 hours before baking.
- Freezing Instructions: Baked rolls can be stored in a freezer-safe, airtight container for up to 3 months. To freeze unbaked rolls, place them on a sheet pan after shaping, and then pop them in the freezer for a couple hours until frozen. Once frozen, add to an airtight, freezer-safe bag. Once ready to bake, remove the rolls from the freezer, place them on a greased pan, and cover. Leave them in a warm spot to defrost and rise. Once doubled in size and puffy, bake. I recommend only freezing for 2-3 weeks for best results.
- Prep Time: 15 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes
- Category: Bread Recipes, Sourdough
- Method: Baking
