1. This recipe can be mixed by hand or using a stand mixer.

2. If using active dry yeast: Warm 140 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.

   If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the liquid is still warm (not hot) so the dough rises well.

3. Once the yeast is activated whisk in the sourdough discard, sugar, melted butter, milk, and egg until combined.
4. Lastly add the flour and salt and mix until all of the flour has absorbed (instant yeast can be tossed in at this point). The dough will look shaggy and be sticky.
5. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.

2. Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (60-90 minutes).

   Need more time? The dough can be refrigerated overnight and shaped/baked the following day.

Shape the sourdough discard rolls

1. The dough can be shaped and refrigerated overnight OR baked the same day.
2. Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup (or grease it well to ensure easy removal).
3. Turn the dough out on a clean surface and divide it into 15 equal pieces (around 65-70 grams each) using a food scale.
4. Shape each dough piece into a ball, starting by pinching the seams together into the center.
5. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.

6. Place each roll into the baking pan, cover with plastic wrap, and let the rise until doubled in size (60-90 minutes).

   Tip: Place the rolls in the oven with the light on for gentle warmth to speed up fermentation.

Brush and bake the sourdough discard rolls

1. The sourdough discard rolls are ready to be baked once they have doubled in size and are nice and puffy.
2. Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.

3. Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).

   *To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.

4. Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
5. Sourdough discard rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.