Sourdough Discard Pull Apart Rolls

We’ve been learning a lot about sourdough starters, the do’s and what not to do’s, even had a starter die on me!  So it’s important to keep your starter living and active.  This has allowed me to experiment with different starter recipes, and these sourdough discard pull apart rolls are a favorite!  Ever been to Texas Roadhouse and piled on that bread?  Yup!  These are quite similar, but healthier! (Because we know exactly what’s in it and I use whole wheat bread flour!) I hope you enjoy these as much as we do!

INGREDIENTS: 

• 1/2 c Sourdough Discard unfed sourdough starter
• 2 1/2 c Bread Flour or All Purpose Flour
• 1 1/4 c Water
• 2 tsp Salt
• 4 tsp Sugar
• 4 TBS Butter room temperature
• 1 1/2 tsp Instant Yeast
• 1/4 c Melted Butter for brushing

INSTRUCTIONS:

1. Combine the sourdough discard, water, sugar and yeast into the bowl of your stand mixer or Thermomix and mix for 30 seconds until it’s foamy.
   
2. Now, add the flour to the foamy mixture and combine until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
   
3. Now add the salt and butter to the bowl and knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you’ll need to use your dough hook attachment for this step (see notes for other kneading options).
4. Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
5. Once the dough has doubled, tip it out onto the counter top. Divide the dough into equal pieces. You’ll need to use a set of scales to get them exactly weighted – or you do it by sight if you prefer. For this recipe I did 11 rolls at 86g each. If you want 12 rolls, you’d need to make them 78g.
6. Shape each piece of dough into a ball and place the balls of dough into a cast iron skillet (see notes for options).
7. Now you need to let the rolls rise again. It’s really important to make sure their soft and puffy before you bake them! This will take around an hour, depending on the temperature of your home. Make sure you cover them with a plastic food cover to stop them drying out.
8. Once the rolls have risen, you’ll need to bake them. Turn your oven on and set the temperature to 350F. Let it warm for around 10 minutes. Spray the top of your rolls with some water mist and place into the oven.
9. Bake your rolls at 350F for around 30 minutes or until they are golden brown.
10. Remove from the oven and while they’re still in the skillet, use a pastry brush to slather them in melted butter.
11. Once the butter has soaked in, remove them from the skillet and allow to cool on a wire rack.

MACROS AND NUTRITION for 11 rolls:

Calories: 212 cals

Carbohydrates: 35 g

Protein: 6 g

Fat: 5 g