No Knead Sourdough Discard Rolls

These no knead sourdough discard rolls are soft, fluffy and incredibly easy to make. Using a simple, no knead dough, they come together quickly and bake up golden with a light, airy crumb.

Course Bread

Cuisine American

Keyword Sourdough Discard

Prep Time 1

Cook Time 20

Total Time 1 20

Servings Rolls

Calories 217kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
Dutch Oven

Ingredients

100 g Sourdough Discard (unfed sourdough starter)
360 g Water (warm)
7 g Instant Yeast
450 g Bread Flour
10 g Salt

Instructions

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough discard.
Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.
Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.
Once the dough has doubled, transfer it to your kitchen counter for shaping.
Divide the dough into 8 even pieces.
Shape each piece into a bun. Pull the edges into the center to form a rounded top and then place each piece on the counter and roll to shape (like you'd shape a boule).
Place your rolls on a baking tray lined with parchment paper, sprinkle with a bit more rice flour, and cover with a plastic bag or wrap. Set aside to rise for around 30 minutes. They will be plump and round when they're ready to bake.
Preheat the oven to 180ºC/350ºF.
Spray each bun with water, and bake for around 20 minutes.
Spray each bun again with water right when removed from the oven.
Cool on a wire rack.

Nutrition