Description
These soft and fluffy sourdough rolls are perfect for any meal, made with a combination of sourdough starter discard, eggs, and a touch of sugar for a lightly sweet crust. They have a tender crumb and beautiful golden tops thanks to an egg wash, making them ideal for sandwiches or as a side to soups and salads.
Ingredients
Liquid Ingredients
- 1/2 cup warm water or milk (110-115ºF)
- 3 tablespoons granulated sugar
- 2 large eggs (room temperature)
- 3 tablespoons vegetable oil or butter
- 1 cup sourdough starter discard (at room temperature)
Dry Ingredients
- 1 package instant yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 3-4 cups all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine the warm water and sugar, then sprinkle the yeast over the top. Let it sit for 2-3 minutes to activate the yeast until it becomes foamy.
- Mix Wet Ingredients: Add the eggs, vegetable oil, sourdough starter discard, and salt to the yeast mixture. Mix on low speed until all ingredients are combined well.
- Add Flour: Gradually add 3 cups of flour to the mixture using the beater blade on the mixer. Continue to mix, adding additional flour 1/4 cup at a time, until the dough feels slightly tacky but not sticky, usually about 3 1/2 cups total.
- Knead Dough: Replace the beater with the dough hook and knead the dough for 5-7 minutes until it is smooth, elastic, and springs back when pressed lightly.
- First Rise: Place the dough in a greased bowl, cover with a tea towel or loosely with plastic wrap, and set it in a warm place to rise until nearly doubled in size, about 30-45 minutes.
- Shape Rolls: On a lightly floured surface, divide the risen dough into 12 equal pieces. Shape each piece into a smooth ball and place them evenly spaced in a greased 9x13-inch baking dish.
- Second Rise: Allow the dough balls to rise again while the oven preheats to 375ºF, approximately 20-30 minutes, until puffy.
- Prepare Egg Wash: In a small bowl, whisk together one large egg and one tablespoon of water. Brush this egg wash over the tops of the unbaked rolls to give them a shiny, golden crust.
- Bake: Bake the rolls in the preheated oven for 20-22 minutes or until golden brown on top.
- Cool: Remove the rolls from the oven and place them on a wire rack to cool before serving.
Notes
- You do not need an active sourdough starter; sourdough discard works perfectly for this recipe.
- The amount of flour needed may vary depending on the hydration of your sourdough starter, so add flour gradually to get the right dough consistency.
- Using the egg wash is optional but recommended for a shiny, attractive crust.
- For smaller rolls, divide the dough into 15 pieces instead of 12.
- Make sure the water or milk for activating the yeast is not too hot, ideally between 110-115ºF, to avoid killing the yeast.
