Sourdough Discard Dinner Rolls

First, mix lukewarm water and sugar in a bowl until the sugar dissolves. Then sprinkle in the yeast and let stand for 5-10 minutes until the liquid is bubbly and foamy.

In another bowl, mix the sourdough discard, softened butter, egg and the yeast mixture. It is important to mix thoroughly until smooth. Then gradually add the flour, one cup at a time. Add 3.5 cups at first, mixing after each addition. When the mixture begins to form a dough, add the salt and continue mixing until the dough is smooth. It should still be slightly sticky. If the dough feels more wet than sticky, add flour a tablespoon at a time until the dough is soft and pliable.

Turn the dough out onto a lightly floured surface and knead the dough for about 10 minutes or until it has become smooth and elastic. You can also make the job easier by using a stand mixer with the dough hook. With stand mixer about 5-7 minutes is enough.

Next, place the dough in a lightly greased bowl, cover the bowl with a cloth or plastic wrap, and leave to rise at room temperature for 1-1 1/2 hours, or until the dough has doubled in size.

Punch down the dough to release the air from the dough. Then divide the dough into 12-16 equal pieces, depending on the size of the dinner rolls you want. Roll each piece into a ball and place them in a greased baking dish or similar sized pan, leaving a little space between each roll.

Cover the rolls lightly, for example with paper towels or plastic wrap, and let rise for another 30-45 minutes, or until they are puffed up and almost doubled in size.

While the rolls are rising, preheat the oven to 375°F.

Once the rolls have risen, place the pan in the preheated oven and bake for 20-25 minutes. If you like, brush the tops with melted butter for a soft and shiny finish.

Let the rolls cool slightly before serving. Let the rolls cool slightly before serving, but not too much since these rolls taste best warm with butter.