Ingredients
- 240 g warm whole milk (≈ 1 cup)
- 57 g melted butter (≈ ¼ cup)
- 1 large egg (≈ 50 g)
- 100 g granulated sugar (≈ ½ cup)
- 10 g salt (≈ 1½ tsp)
- 120 g sourdough discard, room temperature (≈ ½ cup)
- 560 g bread flour (≈ 4 cups)
- 9 g instant yeast (≈ 1 tablespoon)
- Egg wash: 1 egg + 1 tablespoon water
- Optional: melted butter for brushing
- Optional: flaky sea salt for topping
Instructions
- In a mixing bowl or stand mixer, combine milk, melted butter, egg, sugar, salt, sourdough discard, and instant yeast.
- Gradually add bread flour and knead for 8–10 minutes until the dough is smooth and elastic.
- Turn out onto a lightly floured surface, divide into about 15 pieces, and shape each into a smooth ball.
- Place the dough balls in a greased 9×13-inch baking pan. Cover and let rise in a warm spot until doubled and puffy, about 1 hour.
- Preheat oven to 400 °F (200 °C). Brush the rolls with egg wash.
- Bake for 17–18 minutes until golden brown. Remove from oven, brush with melted butter, and sprinkle with sea salt if desired.
- Let cool slightly before serving.
Notes
- Use sourdough discard at room temperature for best rise.
- Chilling the dough balls before baking isn’t necessary but can enhance shaping.
- Dough can be frozen after shaping and proofed before baking.
- Try adding herbs or cheese for a savory variation.
- Dairy-free milk and butter substitutes work for a non-dairy version.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
