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How to Use Your Discard to Make Sourdough Lemon-Rosemary Buns or Rolls

These buns are easy to make and are a great way to use your discard in a little different way from the usual bread. Lemon-Rosemary Buns are light, just a little sweet, and full of bright lemon flavor. Fresh rosemary studs the buns with little bits of green and provides a nice contrast to the lemon. I sweeten the buns with honey, which also adds to the flavor of the buns. To finish the buns you can dust them with a little confectioner's sugar before serving them, or you can glaze the buns with a confectioner's sugar glaze for a sweeter treat. You also can just eat the buns "as is." They are full of flavor and quite good unadorned! Try the buns with your dinner, for breakfast, or with a nice cup of tea or coffee. Enjoy!

How to Use Your Discard to Make Sourdough Lemon-Rosemary Buns or Rolls
How to Use Your Discard to Make Sourdough Lemon-Rosemary Buns or Rolls

Sourdough Lemon-Rosemary Buns or Rolls -- Makes 12


1 cup of starter/discard

1/4 cup of canola oil

1/4 cup of milk

1/4 cup of sugar

1 large egg

1 cup of whole-wheat flour


In a large bowl mix all of the ingredients listed above well. Lightly cover the bowl and let the mixture sit for at least an hour. I usually let my mixture sit for 3-5 hours with no problems. When you're ready, add the following:


Grated zest and juice (about 2 tablespoons) from a medium lemon

2 tablespoons of chopped fresh rosemary

2 tablespoons of honey

2 cups of all-purpose flour


Mix everything together well and knead the mixture for 3-5 minutes, adding about 1/2 cup of additional flour as you need to keep the dough from sticking. Line a baking sheet with baking parchment. Divide the dough into 12 pieces and roll each piece into a ball. Place the balls on the prepared baking sheet, spacing them an inch or two apart. Flatten the balls a little (to about 1/2-inch thick) and let them rise until they have increased in size by about one-third. This takes 2-3 hours in my not so warm spring kitchen and 1-2 hours in my warm and stuffy summer kitchen. Preheat the oven to 350 degrees. Bake the buns for 15-20 minutes or until a very pale golden brown. Dust the buns with confectioner's sugar or glaze them, if you'd rather. Or just eat them plain, soft and warm from the oven.

How to Use Your Discard to Make Sourdough Lemon-Rosemary Buns or Rolls
How to Use Your Discard to Make Sourdough Lemon-Rosemary Buns or Rolls




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