Rosemary Garlic Sourdough Discard Rolls
These soft & fluffy, tear-&-share Sourdough Discard Rolls are topped with a savory topping of rosemary & garlic. Perfect for the holidays!
Servings: 12 rolls
Calories: 231kcal
Cost: $3.82 or $0.31/roll
Equipment
- 1 food scale
- 1 stand mixer
- 1 9x13 baking dish
Ingredients
Sourdough Discard Rolls:
- 240 g warm water (between 95-105℉)
- 160 g sourdough discard room temperature
- 1 ½ tbsp instant yeast
- 1 tbsp granulated sugar
- 1 large egg
- 3 tbsp avocado oil
- 2 tsp sea salt
- 1 tsp garlic powder
- 520 g bread flour
Egg Wash:
- 1 large egg
- 1 tbsp cold water
Rosemary Garlic Salt:
- 1 tbsp fresh rosemary chopped finely
- 2 tsp sea salt
- 1 tsp garlic powder
- ¼ tsp black pepper
Instructions
- In a stand mixer using the whisk attachment, whisk together the warm water and sourdough discard until well combined. Add the yeast and sugar and whisk together again.
- Add the egg, oil, salt, and garlic powder and whisk again to combine.
- Change to the dough hook attachment, add the flour, and run the stand mixer for 4-5 minutes, allowing it to knead the dough and form a smooth dough.
- Transfer the dough to a floured surface and divide the dough into 12 equal pieces (about 85 g each). Shape into uniform balls and place them in a parchment-lined 9x13 baking dish.
- Cover the rolls with a damp cloth and allow to rise in a warm place for 30-45 minutes, or until they have doubled in size. Meanwhile, preheat the oven to 350℉.
- While the rolls are rising, whisk together the egg and water to make the egg wash. Set aside. In a separate bowl, stir together all the rosemary salt ingredients and set aside as well.
- When the rolls are finished rising, uncover and brush them gently with the egg wash and sprinkle evenly with the rosemary garlic salt. Bake in the preheated oven for 25-30 minutes, or until golden brown. Serve!
Nutrition
Serving: 1roll | Calories: 231kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Sodium: 798mg | Fiber: 1g
