Ingredients
- 282 grams water
- 42 grams honey
- 7 grams active dry yeast
- 113 grams sourdough discard
- 450 grams whole wheat flour
- 9 grams salt
- 56 grams unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions
- In a mixing bowl, whisk together water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in sourdough discard, flour, and salt until a rough dough forms.
- Knead in the softened butter until fully incorporated and the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size (about 1 hour).
- Divide the dough into 15 equal portions and shape into rolls.
- Place rolls in a greased or parchment-lined baking pan. Cover and let rise until puffy and nearly touching (about 1 hour).
- Preheat oven to 375°F (190°C). Brush rolls with beaten egg.
- Bake for 20–25 minutes or until golden brown. Cool slightly before serving.
Notes
- Swap honey with maple syrup or brown sugar for variation.
- Use olive oil or grapeseed oil for a dairy-free version.
- Substitute yeast with active sourdough starter for a longer ferment and deeper flavor.
- Dough can be refrigerated overnight after shaping, then baked the next day.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
