- ½ cup water
- 1 tbsp sugar
- 2 tsp yeast
- 2 eggs
- 3 tbsp butter
- 1 cup sourdough starter
- 4 cups flour
- Combine sourdough discard, water, sugar, and yeast into the stand mixer bowl.
- Now add bread flour to this mixture and combine until you have a shaggy dough. Let the bread dough rest for 30 minutes.
- Add salt, and butter into the bowl, and knead the dough for 3 to 6 minutes. Keep the mixture going until you achieve a dough that is silky, soft and slapping the sides of the bowl. If you’re using a stand mixer, you’ll need a dough hook attachment for this step.
- Let the dough rise, use instant yeast as a leavening agent in this recipe instead of sourdough starter/wild yeast. This will ensure that the dough rises quickly in a warm environment.
- Once the dough has doubled, tip it out onto the counter top, and divide the dough into equal pieces. Use kitchen scales to ensure that they’re the same weight.
- Shape each piece of dough into a ball, and place them into a cast iron skillet.
- Let the shaped rolls rise again, at room temperature, so that the rolls are soft and puffy before baking them. Lightly cover them with a plastic wrap or kitchen towel.
- Once the rolls have risen, they’re ready to bake with. Have your oven preheated to 350F for 10 minutes. Spray the tops of your rolls with water and pop them into the oven.
- Bake for 30 minutes, till they’re shiny golden brown.
- Remove them from the oven, use a pastry brush to smother them in melted butter.
- Once the butter has seeped into the rolls, remove the baked rolls from the skillet and allow them to cool on a wire rack.
To achieve the softest, squishiest rolls allow them to become super puffy during the second rise. If you don’t allow the dough balls to rise enough, they’ll be dense when you bake them.
- Prep Time: 36 mins
- Cook Time: 40 mins
- Category: bread
Keywords: sourdough dinner rolls