Making the Dough

• Add the sourdough starter, water and sugar together and stir until dissolved.
• Now add the flour and salt and bring together into a rough, shaggy dough. Cover and allow the dough to sit for around one hour.
• Take the dough out of the bowl and knead until it is smooth and supple. You can do this by hand or in a stand mixer or Thermomix, it's entirely up to you.

  Kneading by hand will take around 10 minutes. Try not to add any extra flour if you can as you want this dough to be supple. It should be stretchy and elastic when you're finished. It might feel slightly sticky, but it should come away from your hands easily.

  Kneading in a stand mixer will require a dough hook. Allow the dough to knead for a few minutes then give your mixer a 2 minute rest and then knead again for 2 minutes and so on. The dough will pull away from the sides of the bowl when it's done.
• Once the dough has been kneaded, place it back into the bowl and allow it to rise just a little. You don't want it to double, just let it rise around 30% so it's soft and workable.
• Once the dough has risen a little, turn it out onto the counter and divide it into 10 equal pieces (you can use a scale if you want them exactly equal). You might get more rolls depending on the size of the dough balls you make. I like around 75g but anywhere from 75 to 100g is nice.
• Roll the pieces of dough into 10 round balls. Arrange the balls of dough onto a baking tray lined with parchment paper. You want to give the dough balls some space so they don't join together as they rise.
• Cover with a damp dish towel and allow the balls to puff up. Their skin should be taught and the dough puffy and soft.
• While the dough balls are proofing and getting puffy, you can make the Tiger Crunch Topping.
• Add all of the ingredients listed under the topping into a bowl and stir together to form a paste. It should be thin enough that you can spread it, but not so thin that it will run off. Set this aside until you're ready to bake the rolls.
• When you are ready to bake the Sourdough Discard Tiger Rolls, preheat your oven to 200C (392F).
• Spread each bread roll with some of the rice flour paste you made earlier. You want them generously coated, but not dripping. A palette knife is handy for this or you can use a pastry brush.
• Place the sourdough tiger rolls into the hot oven and bake for around 30 minutes or until the topping is crunchy and the rolls sound hollow when you tap on their base.