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Sourdough Discard Hoagie Rolls Recipe

★★★★★

4.7 from 62 reviews
  • Author: Hugo
  • Total Time: 2 hours 45 minutes
  • Yield: 8 hoagie rolls (standard size) or 16 mini rolls 1x

Description

These Sourdough Discard Hoagie Rolls are soft, flavorful, and perfect for making delicious sandwiches. Utilizing sourdough starter discard, these rolls have a tender crumb and a lightly crisp crust, topped with corn grits for added texture and appeal. Easy to prepare with a stand mixer, these rolls are a great way to reduce waste and enjoy fresh homemade bread.

Ingredients

Scale

Dough Ingredients

  • 21 grams (2 tablespoons) active dry yeast
  • 60 grams (¼ cup) sugar
  • 420 grams (2 cups) warm water
  • 236 grams (1 cup) sourdough starter discard at room temperature
  • 70 grams (⅓ cup) vegetable oil
  • 390 grams (2 ½ cups) all purpose flour
  • 390 grams (2 ½ cups) bread flour
  • 18 grams (2 teaspoons) salt

Topping

  • Corn grits, for sprinkling

Instructions

  1. Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the active dry yeast, sugar, warm water, sourdough starter discard, and vegetable oil. Add both the all-purpose and bread flours along with the salt. Mix just until combined to form a rough dough.
  2. Knead the Dough: Switch to the dough hook attachment and knead the dough on low speed for about 5 minutes until the dough becomes smooth and elastic. Proper kneading develops gluten, necessary for a good rise and texture.
  3. First Rise: Cover the dough and let it rise for 1 to 1 ½ hours, or until it has roughly doubled in size. This fermentation step enhances flavor and lightens the dough.
  4. Shape Rolls: Turn the risen dough out onto a lightly floured surface. Divide it into 8 equal portions (approximately 200 grams each) for standard rolls, or alternatively 16 portions (100 grams each) for mini rolls. Shape each portion into a loaf shape suitable for hoagie rolls.
  5. Second Rise: Place the shaped loaves on baking sheets lined with parchment paper. Cover them and allow to rise for another 45 minutes until noticeably puffed up, which ensures a light texture after baking.
  6. Prepare for Baking: Preheat the oven to 400°F (204°C). Brush the tops of the rolls lightly with water, then sprinkle them with corn grits for a crunchy topping. Score each roll lightly down the center to help with expansion and aesthetics.
  7. Bake: Bake the rolls in the preheated oven for 18 to 20 minutes, or until they are golden brown and reach an internal temperature between 200°F to 210°F (93°C to 99°C), indicating they are fully cooked through.
  8. Cool Down: Transfer the baked rolls to a wire rack to cool completely before slicing or serving. Cooling prevents sogginess and improves texture.

Notes

  • Using sourdough starter discard adds flavor and reduces food waste.
  • The dough can be kneaded by hand if a stand mixer is unavailable, but it will take longer (about 10-12 minutes).
  • For extra crunch, sprinkle corn grits just before baking; omit if preferred to keep the topping soft.
  • Store rolls in an airtight container at room temperature for up to 5 days.
  • Freezing the rolls after baking is possible; just thaw and warm before use.
  • Adjust water temperature to lukewarm to avoid killing the yeast.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: sourdough rolls, hoagie rolls, sourdough discard recipe, homemade bread, sandwich rolls, yeast bread

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Find it online: https://flavorsbyhugo.com/sourdough-discard-hoagie-rolls-recipe/