Rye Sourdough Discard Rolls

Ingredients:

For the Dough:

• 1/2 cup sourdough discard (or active starter)
• 1 tsp active dry yeast
• 1 cup water + 3 tbsp (lukewarm)
• 2 tbsp melted butter
• 1.5 cups bread flour
• 1.3 cups rye flour
• 1 tsp diastatic malt powder (optional)
• 1 tsp vitamin C powder (optional)
• 2 tsp malt syrup or molasses
• 2 tsp kosher salt

For Topping:

• 1 egg white
• 1 tbsp water
• 1 tsp molasses or honey
• 2 tbsp seeds of your choice (e.g., sesame, caraway, sunflower, pumpkin, or everything bagel seasoning)

Instructions:

1. Mix the Dough:

   • In a large mixing bowl, combine lukewarm water, yeast, diastatic malt powder (if using), and vitamin C powder (if using). Stir until dissolved.
   • Add the sourdough starter (discard or active) and malt syrup or molasses, mixing until well combined.
   • Gradually add the bread flour and rye flour, stirring as you go. The dough will be sticky at this point.
   • Knead for 6-8 minutes. It’s easier to do this in a stand mixer, but hand kneading works too.

2. Rest:

   • Allow the dough to rest for 30 minutes to 1 hour. This helps the dough relax and become easier to handle.

3. Add Butter:

   • Mix in the cooled melted butter and sprinkle the kosher salt over the dough. Knead again to fully incorporate the butter and salt.

4. Second Rest:

   • Cover the dough with plastic wrap or a damp cloth and let it rise at room temperature for 3-6 hours or overnight, until doubled in size.

5. Shape:

   • Turn the risen dough out onto a floured surface. Fold the dough into thirds three times, rotating it by 90 degrees each time to add tension.
   • Cut the dough into 8-12 pieces, depending on the size of rolls you prefer.
   • Shape the dough into rolls by pulling the edges under and creating tension in the dough for nicely puffed-up rolls.

6. Rest Again:

   • Let the shaped rolls stand for another 30 minutes to 1 hour, covered with a damp tea towel, while you preheat your oven.

7. Toppings and Bake:

   • Preheat the oven to 375°F (190°C).
   • Brush the rolls with a mixture of egg white, water, and honey (or just water if preferred). Then, sprinkle with your choice of seeds.
   • Bake the rolls for about 20 minutes, or until golden brown and they sound hollow when tapped on the bottom.

8. Cool and Serve:

   • Transfer the rolls to a wire rack to cool completely.
   • These rolls are perfect as a side or for sandwiches. Enjoy them with butter, cheese, or your favorite spread!

Notes:

• Meal Prep Tip: You can freeze both the unbaked dough balls and the baked rolls. Simply freeze the shaped dough balls, and when ready to bake, thaw them and proceed with the final rise before baking.
• Storage: These rolls will stay fresh in an airtight container for up to 2 days. You can reheat them in the oven or air fryer by brushing them with a bit of water to restore their crispiness.
• Seed Variations: Feel free to mix up the seed toppings to suit your preference. Sesame, caraway, and everything bagel seasoning all work wonderfully.

These Rye Sourdough Discard Rolls are a great way to use up sourdough discard while creating a delicious and versatile roll. Enjoy!