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!
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.