Whole Wheat Sourdough Rolls

Ingredients

• 3 cups whole wheat flour
• 1 cup sourdough discard
• 2 1/4 teaspoons instant yeast
• 3/4 cup warm water
• 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1/4 cup unsalted butter (cubed)
• 1 large egg (for dough)
• 1 large egg (for egg wash)

Instructions

1. 1

   In a stand mixer bowl, combine the whole wheat flour, sourdough discard, instant yeast, warm water, sugar, salt, cubed butter, and one egg.

2. 2

   Mix on low speed until well combined, allowing a few butter pieces to remain.

3. 3

   Increase to medium speed and knead for 3 to 4 minutes until the dough achieves a rough windowpane texture.

4. 4

   Transfer the dough to a lightly oiled bowl, cover it, and let it proof in a warm area until doubled in size, about 45 to 90 minutes.

5. 5

   Prepare a 9×13 inch baking dish by spraying it with non-stick spray or greasing it with softened butter.

6. 6

   On a floured surface, divide the dough into 12 equal pieces, around 85g each.

7. 7

   Shape each piece by folding the edges to the center, flipping it seam-side down, and using a push/pull motion to form a smooth ball.

8. 8

   Place the rolls into the prepared dish, cover with plastic wrap, and let them proof in a warm spot until tripled in size, about 1 hour.

9. 9

   Preheat the oven to 350ºF.

10. 10

    Gently brush the tops of the rolls with the beaten egg wash, ensuring it does not run down the sides.

11. 11

    Bake for 20 minutes until deep golden brown or until an instant-read thermometer registers 185ºF in the center.

12. 12

    Enjoy warm or at room temperature.