1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

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

2. To a mixing bowl add the sourdough discard, honey, melted butter, water, milk, egg, and instant yeast. Whisk until well combined.
3. Next, add the flour and salt and mix until a shaggy dough is formed. The dough will be quite sticky at this point (this is normal).
4. 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 honey butter 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 honey butter rolls

1. The sourdough discard honey butter 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 25-28 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. Gently melt the topping butter, then stir in the honey. Brush over the hot rolls. Top with flaky sea salt (this really takes them to the next level!) Let cool for 10–15 minutes before serving.
5. Sourdough discard honey butter 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.