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Savory Sourdough Discard Rolls with Spinach & Mushrooms

Sourdough Rolls with Spinach Mushrooms

Soft, savory sourdough rolls filled with a flavorful blend of sautéed spinach and mushrooms, ideal for brunch, snacks, or as a delicious side.
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Prep Time 1 hour 50 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Course Side Dish, Snack
Cuisine American
Servings 12 people
Calories 240 kcal

Equipment

  • 1 large bowl
  • 1 skillet for sautéing filling
  • 1 baking dish greased, to bake rolls
  • 1 rolling surface floured

Ingredients
  

  • 1 cup sourdough discard unfed
  • 2 to 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar or honey optional
  • 1 teaspoon salt
  • 2 1/2 teaspoons instant yeast
  • 1/2 cup warm milk
  • 2 tablespoons melted butter or oil
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 to 3 garlic cloves minced
  • 8 to 9 oz mushrooms sliced
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 cup shredded cheese optional: mozzarella, cheddar, or Parmesan
  • 1 egg beaten with 1 tablespoon water egg wash
  • Optional: sesame seeds or flaky salt for topping

Instructions
 

  • In a large bowl, combine sourdough discard, warm milk, melted butter or oil, egg, sugar or honey if using, and instant yeast.
  • Gradually add 2 cups of flour and salt, stirring until a soft dough forms.
  • Turn dough onto a floured surface and knead for 7 to 8 minutes, adding more flour if needed, until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
  • Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
  • Add minced garlic and cook for 30 seconds.
  • Add sliced mushrooms, season with salt, pepper, and thyme or Italian seasoning, and cook until mushrooms are browned.
  • Stir in fresh spinach and cook until wilted, then remove from heat and let cool slightly.
  • Mix in shredded cheese if using.
  • Punch down the risen dough and roll it out into a rectangle about 12 by 8 inches.
  • Spread the spinach and mushroom filling evenly over the dough.
  • Roll the dough tightly from the long side into a log.
  • Slice the log into 12 equal pieces and place cut side up in a greased baking dish.
  • Cover and let the rolls rise for 30 to 40 minutes until puffy.
  • Brush the rolls with egg wash and sprinkle with sesame seeds or flaky salt if desired.
  • Bake in a preheated 375 °F oven for 20 to 25 minutes until golden brown.
  • Serve warm as a snack, brunch item, or side with soups and salads.

Notes

  • Use Fontina, Swiss, or feta cheese for different flavors.
  • Add sautéed bell peppers or leeks to the filling for variety.
  • Substitute up to 1/2 cup whole-wheat flour in the dough for heartiness.
  • You can assemble the rolls ahead and refrigerate; bake fresh when ready.