Sourdough Discard Rolls – 1.5 Hour Prep Time

Prep time: 1.5 hours Cook time: 25 minutes Servings: 12 Buns

Tools:
Stand mixer with hook attachment
Large Mixing bowl
Plastic Wrap or Towel
9×13 inch baking pan
Small bowl for egg wash
Pastry Brush
Wire Rack

Ingredients:
120 grams of warm water
12 grams of honey (recipe calls for sugar)
7 grams of instant yeast
2 large eggs
40 grams of olive oil (recipe calls for vegetable oil)
1 cup of sourdough discard at room temp (I should've measured this in grams, sorry!)
3-4 cups of king arthur organic bread flour (adjust based on consistency – dough should be smooth and not too sticky)

Egg Wash:
1 large egg
15 grams of water

Steps:

1. Combine warm water, honey, and yeast. Wait 5 minutes to look for activation – should be very bubbly and foamy.
2. Add eggs, oil, sourdough discard, and sal to yeast mixture. Mixing at low speed until everything is thoroughly combined – roughly 2-3 minutes.
3. Gradually add 3 cups of flower (about 360 grams) and continue mixing at medium-low speed. Depending on the moisture content of the dough add teaspoons of flour at a time to aim for a dough that is smooth but not overly sticky! Took me about 10-12 minutes of mixing, so give it time and trust the mixer.
4. Transfer dough to a greased bowl and let rise for 30-45 minutes or until nearly doubled in size.
5. Turn the dough onto floured surface, and divide them into 12 equal parts. I weighed the dough and just divided it by 12 to get equal sizes as I rolled them into smooth balls.
6. Place in greased 9×13 inch pan and allow them to rise agin for about 30 minutes while preheating the oven to 375 degrees farenheight.
7. Whisk together the egg and water and brush the rolls to give them a shiny gold finish.
8. Bake rolls for 25 minutes or until they are golden brown on the top.
9. Transfer to wire rack to cool.

This was my first time baking these and they turned out delicious. Enjoy!