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Sourdough Discard Hoagie Rolls

These Sourdough Discard Hoagie Rolls combine the tanginess of sourdough discard with a soft, chewy interior and a golden, crispy crust. Perfect for sandwiches, hot dogs, or as a side for soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 6 rolls
Course: Bread, Side, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sourdough discard Must be at room temperature; feed it a few hours beforehand for best results.
  • 2 cups all-purpose flour King Arthur Flour is recommended for consistent results.
  • 1 teaspoon salt Fine kosher salt works beautifully.
  • 1 tablespoon sugar Helps with yeast activation and browning.
  • 1 teaspoon instant yeast Try using Red Star or SAF.
  • 1/2 cup warm water Around 110°F / 43°C is ideal.
  • 2 tablespoons olive oil Extra virgin for flavor.

Method
 

Preparation
  1. In a large bowl, mix the sourdough discard, warm water, and sugar until fully blended. Let it sit for about 5 minutes so the yeast begins to activate.
  2. Add the flour, salt, and instant yeast into the bowl. Stir until a shaggy dough forms.
  3. Lightly flour your work surface and knead the dough for about 5-7 minutes until it is smooth and elastic.
  4. Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1-2 hours, or until it doubles in size.
  5. Preheat your oven to 375°F (190°C).
  6. Once the dough has risen, punch it down gently. Divide the dough into 6 equal pieces and shape each piece into an elongated hoagie roll.
  7. Line a baking sheet with parchment paper and place the rolls on it. Cover with a towel and let them rise for another 30 minutes.
  8. Bake the rolls in your preheated oven for 20-25 minutes or until golden brown.
  9. Let the rolls cool on a wire rack before slicing them open.

Notes

Store rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze in a ziplock bag for up to 3 months. You can prepare the dough the night before and let it rise in the fridge.