Rye Sourdough Discard Rolls

Rye Sourdough Discard Rolls
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

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Soft and fluffy Rye Sourdough Discard Rolls are a great healthy alternative to your classic white dinner rolls. They are super easy to make, especially if you have a stand mixer, as you just need to combine your ingredients and the mixer does most of the work. Prepare them the day before and you can have them for breakfast. Start in the morning and you have fantastic soft dinner rolls.

The Inspiration

I’ve loved rye rolls as long as I can think back (And rye bread for that matter. Check out my favourite one ).
During my weight loss journey, trying to minimize the use of white flour and maximise the use of sourdough, I remembered the German rye rolls I used to have. They tend to be a bit heavier and often made with yeast, so I wanted to adapt the recipe a bit.

Rye Sourdough Rolls Ingredients

The Ingredients

Using sourdough instead of yeast adds both nutrition and flavour. And lets me use up any sourdough discard I might have, since I’m letting these stand either most of the day or overnight. Which means they rise beautifully even with just discard. Adding a little yeast helps the process, but due to the long rise, you still get all the sourdough benefits.
White bread (strong) flour gives them the needed gluten and softness. But it’s mixed with Rye for a moist and chewie crumb. More wholesome too. A bit of butter, so they stay really soft.

My beloved (optional) malt powder and extract for added flavour and rise. And some seeds of your choice to sprinkle. They will be attached to the rolls with a mix of water, molasses (or honey) and egg white. Or, in a pinch, just water.

I did add a little pure vitamin C powder here, for better gluten development and crust, but that’s also optional.

Rye Sourdough Rolls Process

The Process

Mix all the ingredients except the salt in your stand mixer. Or a bowl. Knead for about 5-8 minutes. This is a rather sticky dough due to the rye, so I really advise to use the mixer if you can.
Depending on the flour you use, the weather, temperature and a million more factors, you might need to add flour or water a tablespoon at a time, until the dough just comes apart from the sides. Don’t add too much, so your rolls stay soft and moist. The weird measurements in my recipe came about due to exactly that process. It’s the amount of flour I had to add to a classic ratio for rolls, that made my dough come out just right.

Leave it to stand for 30 minutes to an hour. Then add the salt and mix well. Now cover with clingfilm and let it stand for about 3h minimum or until it has doubled in size. Overnight works very well here.
After letting it stand for a few hours, this dough gets a lot easier to work with, as you see in the picture above. It will still be sticky, so add flour to your working surface and hands, but cooperative when you do.

Once risen, fold the dough into 3rds 3 times, turning by 90 degrees each time, to give it some tension. Cut into 8-12 pieces, depending on your preference. Shape into rolls by pulling and tucking the edges under the bun, creating more tension in the dough, for nicely puffed up rolls later.

Leave to stand for another 30 minutes to 1h, covered with a damp tea towel, while you preheat your oven.

Brush with some egg white mixed with 2 tbsp water and a bit of honey (or just water) and sprinkle with your favourite seeds. I used sesame and caraway. But sunflower, pumpkin seeds or poppy seeds are all really lovely.

Rye Sourdough Rolls Process

Meal Prep

These are fantastic for meal prep for various reasons: You can schedule when you want to start your dough, to bake it right when you need the rolls. You can freeze the pre-rolled dough balls. Or you can freeze the baked rolls.
Rye Sourdough Discard Rolls also keep in an airtight container for 2 days.
I tend to brush them with a bit of water when I want to eat them, then re-heat for a few minutes in the oven or air fryer. And you have perfect Flavourful Rye Dinner Rolls with crunchy crust and soft, fluffy insides within minutes any time you crave them.

Rye Sourdough Rolls

To Serve

I adore these with butter and cheese, as so many rye baked goods. It gets even better when sprinkled with caraway. But they are equally good with sweet toppings or just used to soak up meat juices or dressing.

Rye Sourdough Rolls

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please like and share. It helps me a lot. 🙂

Rye Sourdough Discard Rolls

Rye Sourdough Discard Rolls

Soft and fluffy Rye Sourdough Discard Rolls are a great healthy alternative to your classic white dinner rolls. They are super easy to make, especially if you have a stand mixer, as you just need to combine your ingredients and the mixer does most of the work. Prepare them the day before and you can have them for breakfast. Start in the morning and you have fantastic soft dinner rolls.
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 6 hours
Total Time 6 hours 50 minutes
Course Appetizer, Bread
Cuisine German
Servings 8
Calories 190 kcal

Ingredients
  

  • 1/2 cup Sourdough discard Or active starter
  • 1 tsp active dry yeast
  • 1 cup +3 tbsp water
  • 2 tbsp butter melted
  • 1.5 cups bread flour
  • 1 1/3 cups rye flour
  • 1 tsp barley malt optional
  • 1 tsp vitamin C powder optional
  • 2 tsp malt sirup or molasses
  • 2 tsp kosher salt
  • 1 egg white
  • 1 tbsp water
  • 1 tsp molasses or honey
  • 2 tbsp seeds of your choice I used sesame, caraway and then added a bit of everything bagel to some of them, because I had it around

Instructions
 

  • In a large mixing bowl, combine lukewarm water, yeast, barley malt (if using), and vitamin C powder (if using). Stir to dissolve. Add the sourdough starter (can be active or discard) and malt syrup or molasses. Mix until well combined. Gradually add the bread flour and rye flour, stirring as you go.
  • Knead for 6-8 minutes, ideally in a stand mixer, as the dough will be sticky.
  • Leave to rest for 30min to 1h.
  • Mix in the cooled melted butter, sprinkle kosher salt over the dough and mix well.
  • Cover with plastic wrap or a damp cloth. Let the dough rise at room temperature for 3 to 6 hours or overnight, until doubled in size.
  • Turn the risen dough onto a floured surface. Fold the dough into 3rds 3 times, turning by 90 degrees each time, to give it some tension. Cut into 8-12 pieces, depending on your preference.
  • Shape into rolls by pulling and tucking the edged under the bun, creating more tension in the dough, for nicely puffed up rolls later.
  • Leave to stand for another 30 minutes to 1h, covered with a damp tea towel, while you preheat your oven.
  • Preheat your oven to 375°F (190°C) during the final stages of the second rise.
  • Brush with some egg white mixed with 2 tbsp water and a bit of honey (or just water) and sprinkle with your favourite seeds. I used sesame and caraway. But sunflower, pumpkin seeds or poppy seeds are all really lovely.
  • After baking, transfer the rolls to a wire rack to cool completely. Enjoy these rye sourdough discard rolls as a delicious addition to your meals!

Notes

These are fantastic for meal prep for various reasons: You can schedule when you want to start your dough, to bake it right when you need the rolls. You can freeze the pre-rolled dough balls. Or you can freeze the baked rolls.
These also keep in an airtight container for 2 days. I tend to brush them with a bit of water when I want to eat them, then re-heat for a few minutes in the oven or air fryer. And you have perfect Rye Sourdough Rolls with crunchy crust and soft, fluffy insides within minutes.
Total Estimated Nutrition per Portion:
Calories: Approximately 180-200
Fat: Approximately 3-4 grams
Protein: Approximately 5-6 grams
Carbohydrates: Approximately 30-35 grams
Fiber: Approximately 2-3 grams
Sugar: Approximately 1-2 grams
Please keep in mind that these values are approximate and may vary based on the specific brands and measurements of the ingredients used. Additionally, the quantities of the ingredients are provided for 1 portion, and the nutrition information is based on a rough estimation.

Nutrition

Calories: 190kcal
Nutrition Facts
Rye Sourdough Discard Rolls
Amount per Serving
Calories
190
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, Healthy, sourdough, Vegetarian
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