Imagine biting into a warm, fluffy roll infused with the rich flavors of garlic and fresh herbs, all while reducing food waste with your sourdough discard! These Sourdough Discard Garlic Rolls are not just a delicious addition to any meal; they're a culinary secret waiting to be uncovered. With just 45 minutes from start to finish, you can transform simple ingredients into a mouthwatering treat that will have your family and friends begging for the recipe. Get ready to elevate your baking game and discover the joy of using sourdough discard in a way that’s both tasty and sustainable!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 packet instant yeast
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 cup warm water
Instructions
- In a large mixing bowl, combine warm water, sourdough discard, instant yeast, sugar, and olive oil. Whisk together until well blended and slightly frothy.
- Add salt and minced garlic to the liquid mixture, stirring to distribute evenly.
- Gradually incorporate all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Use a wooden spoon or stand mixer with a dough hook attachment.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1-
- 5 hours or until doubled in size.
- Punch down the risen dough and turn out onto a floured surface. Divide the dough into 12 equal portions.
- Shape each portion into a smooth roll, tucking edges underneath to create a round shape. Place rolls on a parchment-lined baking sheet, leaving space between each for expansion.
- Sprinkle chopped fresh parsley over the rolls and lightly press into the surface.
- Cover rolls and let them rise for an additional 30-45 minutes until puffy and nearly doubled.
- Preheat oven to 375°F (190°C) during the final rise.
- Bake rolls for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and brush with additional olive oil if desired. Let cool on a wire rack for 10 minutes before serving.
Tips
- Perfect Temperature: Make sure your warm water is around 110°F (43°C) to activate the yeast without killing it. If it’s too hot, it can hinder the rising process.
- Kneading Technique: Knead the dough until it’s smooth and elastic. This is crucial for developing gluten, which gives the rolls their delightful texture. If you have a stand mixer, use it to save time and effort!
- Rising Environment: For optimal rising, place your dough in a warm, draft-free area. You can create a cozy environment by turning on your oven for a minute, then turning it off and placing the dough inside.
- Flavor Boost: Feel free to experiment with the herbs! Adding rosemary, thyme, or even a sprinkle of cheese can elevate the flavor profile of your rolls.
- Check for Doneness: When baking, tap the bottom of a roll; if it sounds hollow, they’re ready! This is a classic trick to ensure your rolls are perfectly baked.
- Serving Suggestions: These rolls are perfect as a side for soups, salads, or pasta dishes. For an extra treat, serve them warm with a side of herbed butter or olive oil for dipping.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
