Sourdough Pull-Apart Dinner Rolls

• servings: 9 servings
• active time: 10 minutes
• total time: 2 hours 30 minutes

Ingredients

2 1/2 cups 313g all-purpose flour

2 tbsp 24g sugar

1 tsp 6g salt

1 1/2 tsp 5g instant yeast

1 cup 226g sourdough discard

1/2 cup 123g/120ml whole milk, lukewarm

1 large egg (about 57g)

1/3 cup 75g unsalted butter, melted

1 egg yolk plus 1 tsp water for egg wash (or 1 tbsp milk + 1 tsp honey for milk and honey wash)

Directions

In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.

Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.

Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.

Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.

Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.

To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.

Let them rise again until light and puffy. It should take about 40 minutes.

While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.

Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).

Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.

Let them cool for 10 minutes before serving.