Salted Honey Butter Rolls With Sourdough Discard

Name: Salted Honey Butter Rolls With Sourdough Discard
Yield: 12

INGREDIENTS

servings

1 eggs
About 1 TBSP milk or cream (I found that cream with a splash of water works best)

1
Combine all dough ingredients except for the butter in the bowl of a stand mixer.
2
Mix on low speed for a minute or two until the flour is all absorbed, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test.
3
At this point you can add the softened butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny.
4
Shape it into a ball in the mixing bowl and cover. Let rise until it's nearly doubled in size, about 1 to 2 hours.

5
Gently deflate the dough and divide into 15-24 rolls depending on the size you want. In the video I made 15 extra large rolls that were each about 105 grams. For a more standard size, measure each roll out to about 63g (this will make 24 rolls).
6
Shape each piece into a ball. It will be very sticky but just divide, the plop on a clean surface and start shaping.
7
To smooth it out, cup your hands and pull the dough ball towards you to tighten the outer layer and create a smooth, round dough ball.
8
Place buns on a lightly greased parchment-lined baking sheet. Cover and let rise until light and puffy, about an hour to 1.5 hours (but possibly more, see not above for tips on proof times). Toward the end of the rising time, preheat the oven to 375°F.

9
This is optional, but for that extra golden shine on top of your buns, make an egg wash by mixing one egg with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water.
10
Mix until you have one cohesive liquid, then brush over the buns before baking. Now sprinkle with coarse sea salt if you'd like (highly recommend).

11
If you the buns are small, bake for about 16-18 minutes, until golden. For large buns around 100g, you'll need to bake a little bit longer, for about 25 minutes, or until the middle of a roll reads 190F on a thermometer. If you make the XL ones you can take the out when a roll in the center of the pan is getting close to 185F since it will continue to cook a little bit once you take it out.
12
If your rolls are getting too dark, you can turn down the oven temp a little bit during the last 10 minutes. Optional: once they're out of the oven, brush with melted butter or just rub a cold stick of butter over the top of the rolls and it will melt onto them. This will give them a satiny, buttery crust. ENJOY!

FAQs

servings

1 eggs
About 1 TBSP milk or cream (I found that cream with a splash of water works best)

1
Combine all dough ingredients except for the butter in the bowl of a stand mixer.
2
Mix on low speed for a minute or two until the flour is all absorbed, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test.
3
At this point you can add the softened butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny.
4
Shape it into a ball in the mixing bowl and cover. Let rise until it's nearly doubled in size, about 1 to 2 hours.

5
Gently deflate the dough and divide into 15-24 rolls depending on the size you want. In the video I made 15 extra large rolls that were each about 105 grams. For a more standard size, measure each roll out to about 63g (this will make 24 rolls).
6
Shape each piece into a ball. It will be very sticky but just divide, the plop on a clean surface and start shaping.
7
To smooth it out, cup your hands and pull the dough ball towards you to tighten the outer layer and create a smooth, round dough ball.
8
Place buns on a lightly greased parchment-lined baking sheet. Cover and let rise until light and puffy, about an hour to 1.5 hours (but possibly more, see not above for tips on proof times). Toward the end of the rising time, preheat the oven to 375°F.

9
This is optional, but for that extra golden shine on top of your buns, make an egg wash by mixing one egg with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water.
10
Mix until you have one cohesive liquid, then brush over the buns before baking. Now sprinkle with coarse sea salt if you'd like (highly recommend).

11
If you the buns are small, bake for about 16-18 minutes, until golden. For large buns around 100g, you'll need to bake a little bit longer, for about 25 minutes, or until the middle of a roll reads 190F on a thermometer. If you make the XL ones you can take the out when a roll in the center of the pan is getting close to 185F since it will continue to cook a little bit once you take it out.
12
If your rolls are getting too dark, you can turn down the oven temp a little bit during the last 10 minutes. Optional: once they're out of the oven, brush with melted butter or just rub a cold stick of butter over the top of the rolls and it will melt onto them. This will give them a satiny, buttery crust. ENJOY!