Sourdough Discard Hoagie Rolls
Soft hoagie rolls (AKA, sub buns) using sourdough discard! These are pillowy soft, so easy to make, and will totally up your sandwich game. I highly recommend you don't skip the corn grit topping - it's the perfect crunch on these soft rolls!Makes 8 large hoagie rolls or 16 small rolls.
Servings: 12
Calories: 330kcal
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
- For topping: corn grits
Directions
- Combine the yeast, sugar, water, starter, and oil in a the bowl of a stand mixer fitted with the paddle attachment. Add the flours and salt and mix until combined. Switch to the dough hook and knead on low speed until smooth - about 5 minutes. Cover and rise for 1-1 ½ hours, until roughly doubled in size.Turn dough out onto a lightly floured surface. Divide into 8 equal portions - about 200 grams each (or 16 (100 gram) portions if making mini rolls). Shape into loaves and place on parchment-lined baking sheets. Cover and rise 45 minutes longer, until noticeably puffed up.Preheat oven to 400 degrees. Brush loaves with water, sprinkle with corn grits (if using), and score lightly down the centers. Bake 18-20 minutes, until baked through to an internal temperature between 200 and 210 degrees and lightly browned. Transfer to a wire rack to cool.These rolls will keep for up to 5 days in an airtight container at room temperature.
Notes
Roll Sizes:
- For 8 rolls, divide dough into 200 gram portions
- For 12 rolls, divide dough into 133 gram portions
- For 16 rolls, divide dough into 100 gram portions Flour - If you prefer to use all all-purpose flour or all bread flour, feel free! I like to do half and half for the my preferred level of chewiness. Oil - Any neutral oil will work here.
- For 8 rolls, divide dough into 200 gram portions
- For 12 rolls, divide dough into 133 gram portions
- For 16 rolls, divide dough into 100 gram portions Flour - If you prefer to use all all-purpose flour or all bread flour, feel free! I like to do half and half for the my preferred level of chewiness. Oil - Any neutral oil will work here.
Equipment
Nutrition
Calories: 330kcal (17%) | Carbohydrates: 58g (19%) | Protein: 8g (16%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 586mg (25%) | Potassium: 84mg (2%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg (1%) | Iron: 2mg (11%)
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