Arabic Rolls with Sourdough Starter Discard

Name: Arabic Rolls with Sourdough Starter Discard
Yield: 8 rolls
Ingredients: 4 cups all-purpose flour (about 500 grams); 1 1/8 cups water (about 270 grams); 1/2 cup sourdough starter discard (about 120 grams); 1 1/2 tablespoons extra virgin olive oil (about 20 grams); 2 teaspoons salt (about 12 grams)

Sweetdora_bakery @Sweetdora

I love making bread, especially with sourdough starter. Since I have leftover starter after each feeding, I use it to make these rolls, which don’t need a strong rise and let me use up the extra. They turn out super soft! I recommend them if you like soft bread.

Sweetdora_bakery @Sweetdora

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Ingredients

6 h

8 rolls

4 cupsall-purpose flour (about 500 grams)
1 1/8 cupswater (about 270 grams)
1/2 cupsourdough starter discard (about 120 grams)
1 1/2 tablespoonsextra virgin olive oil (about 20 grams)
2 teaspoonssalt (about 12 grams)

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Steps

6 h

1

Dissolve the sourdough starter discard in the water in a bowl, then add the flour. Mix roughly and let rest for 20 minutes.
2

Add the olive oil and salt to the dough and knead until smooth and elastic. Cover with plastic wrap and let rest for about 1 hour at 77–81°F (25–27°C).
3

Divide the dough into 8 equal pieces, about 4 1/4 ounces (120 grams) each.
4

Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Let rise for 4 hours, until doubled in size.
5

Preheat the oven to 465°F (240°C). Gently stretch each roll from one side to form an oval shape, being careful not to deflate them. Place them back on the floured baking sheet. (You can also leave them round if you prefer.)
6

Bake 4 rolls at a time at 465°F (240°C) for 8 minutes. The rolls will puff up a lot in the oven but should not brown. Remove from the oven and bake the remaining 4 rolls. Enjoy how soft they are!