👩‍🍳 Instructions
1. Activate the yeast:
In a bowl, whisk together the yeast, sourdough discard, warm water, and 1 tbsp sugar.
Let it sit for 10 minutes until bubbly and foamy.
2. Make the base dough:
In a large mixer bowl, combine eggs, 1 cup sugar, scalded milk, salt, and melted butter.
Add the yeast mixture and stir to combine.
3. Add flour gradually:
Begin adding flour one cup at a time. Mix until a soft dough forms and starts to pull away from the sides of the bowl. You may not need the full 7 cups — stop when it’s tacky but not overly sticky.
4. First rise:
Transfer dough to a greased bowl. Cover and let it rise in a warm place until doubled in size (about 1–1.5 hours).
5. Shape the rolls:
Punch down the dough. Roll out to about ½ inch thick on a floured surface. Cut into squares using a dough cutter or knife.
6. Second rise:
Place rolls on a parchment-lined baking sheet. Let rise for another 15–20 minutes.
7. Bake:
Bake at 350°F (175°C) for 13–20 minutes, or until golden on top.
8. Finish with butter:
As soon as they come out of the oven, brush generously with melted butter. Serve warm for maximum deliciousness!
🍽️ Why You’ll Love This Recipe
- Great use of sourdough discard — no waste!
- Perfect mix of fluffy and rich
- Freezer-friendly for make-ahead dinners
- Just sweet enough for brunch or dinner
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