Freshly Milled Sourdough Discard Yeast Rolls

I personally am not great with planning ahead and sometimes need to use active dry yeast to get bread made quickly for dinner. These rolls combine the quickness of active dry yeast with the gut health benefits of sourdough discard. Here’s how to make them!

Ingredients :

• 1 cup unfed sourdough starter

• 1/2 cup warm water

• 2 1/4 tsp active dry yeast

• 1 large egg

• 1/2 cup ghee

• 1/4 cup honey

• 2 1/2 cups spelt flour

• 1 3/4 cup all purpose flour

• Pinch salt

For the garlic herb butter:

• 2 cloves minced garlic

• 4 tbsp butter

• Salt

• Pinch Italian seasoning

Method:

1. Combine your yeast and warm water into a bowl and allow to bloom for 10 minutes

2. Add the rest of your ingredients to your bowl and mix

3. When the dough comes together and passes the “windowpane” test, knead your dough for 5 minutes until it forms a nice ball. Place back into your greased mixing bowl and allow to rise until doubled in size (about an hour)

4. Press down your dough and pinch off roll sized pieces of your dough. I was able to make 18 with this recipe. Place in your greased baking dish and cover for another hour for their second rise

5. Once they have risen bake at 400 degrees Fahrenheit for 14 minutes. While these are cooking, melt your butter on the stove with your garlic cloves and seasonings to create your butter

6. After the rolls are finished cooking, spread your garlic butter on them and enjoy!

Let me know if you try this recipe and what you think!