Sourdough Discard Honey Butter Rolls

Course Bread

Cuisine American

Keyword Sourdough Rolls

Prep Time 30

Cook Time 25

Fermentation Time 2

Total Time 2 55

Servings rolls

Calories 263kcal

Author Kate Freebairn

Equipment

Rectangle Baking Dish (I've used a USA Pan Sheet Cake Pan measuring 9" x 13")

Ingredients

220 g Water
120 g Sourdough Starter (discard or active starter)
80 g Butter (melted)
2 Eggs (large, mine weighed 130g of egg total)
100 g Honey (or maple syrup)
700 g Bread Flour
12 g Salt
7 g Yeast (instant yeast)
30 g Heavy Whipping Cream (for brushing on before baking)

Topping

30 g Butter (melted)
20 g Honey
20 g Flaky Sea Salt

Instructions

Add sourdough starter and water to the bowl of your stand mixer and mix together with a spatula.
Then add the melted butter, eggs, honey, bread flour, salt and yeast.
Using the dough hook attachment on your stand mixer, bring the ingredients together into a cohesive dough. Let it sit for around 30 minutes.
Now, knead the dough for around 3 to 5 minutes using your stand mixer. The dough may start out a bit sticky, but as you knead it, it will start to become stretchy and elastic. You'll know it's done when the dough is not sticking to the bowl. It will be slightly tacky but will not stick to your fingers.
If the dough isn't coming together as it should, cover it and let it sit for another 30 minutes to let the gluten relax and then knead again for a few minutes and it should become soft and elastic.
When the dough is sufficiently kneaded, cover it and allow it to double. Because you're using commercial yeast, the dough will rise more quickly than if you were using sourdough starter alone, however this is a very enriched dough, so it may take a little longer than you would normally see.
When the dough has doubled, you'll need to shape it into individual rolls. I've divided the dough into 15 balls weighing around 80g each (as always, you can make your bigger or smaller).
Place the dough balls into a rectangle baking dish and cover with plastic wrap. I try to space them a little bit apart, they will be touching once they've risen). Place them somewhere warm so the dough balls can double.
When you're ready to bake the rolls, preheat your oven to 190ºC (375ºF). While the oven is preheating, brush a little heavy whipping cream onto the top of each roll.
Bake the sourdough discard honey butter rolls for 25 to 30 minutes at 190ºC (375ºF).
While they are baking, take melted butter and honey. Stir together and set aside to brush on the rolls once baked.
When the rolls are golden brown on top, remove them from the oven and brush with the honey butter and sprinkle with flaky sea salt.

Nutrition