Ingredients
Scale
- 3 cups whole wheat flour
- 1 cup sourdough discard
- 2 ¼ teaspoons instant yeast
- 3/4 cup warm water
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- ¼ cup unsalted butter (cubed)
- 1 large egg (for dough)
- 1 large egg (for egg wash)
Instructions
- Combine the whole wheat flour, sourdough discard, instant yeast, warm water, sugar, salt, cubed butter, and egg in a stand mixer bowl fitted with a hook attachment.
- Mix on low speed until ingredients are combined, leaving a few pieces of butter visible.
- Knead at medium speed for 3 to 4 minutes until the dough stretches thin without tearing.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 45 to 90 minutes until doubled in size.
- Prepare a 9×13 inch baking dish with non-stick spray or butter.
- On a floured surface, divide the dough into 12 pieces, approximately 85g each.
- Shape each piece by folding the edges to the center and rolling into a smooth ball.
- Arrange the shaped rolls in the prepared dish, cover, and proof in a warm spot for about 1 hour until tripled in size.
- Preheat the oven to 350ºF.
- Gently brush the tops of the rolls with beaten egg wash, avoiding the sides to prevent pooling.
- Bake for 20 minutes until they are deep golden brown and an instant-read thermometer reads 185ºF when inserted into the center.
- Serve slightly warm or at room temperature.
Notes
For extra flavor, allow the rolls to proof longer for a tangier taste.
Experiment with adding herbs or spices to the dough for different flavor profiles.
These rolls freeze well—just wrap them tightly in foil after cooling.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.