Sourdough Discard Dinner Rolls for 15

Instructions:

1. In a mixing bowl, combine warm milk, honey, and instant yeast. Let it sit for 5 minutes until slightly foamy.
2. Whisk in the sourdough discard, melted butter, and egg until the mixture is smooth.
3. Stir in the salt and bread flour. Mix until a shaggy dough forms and no dry flour streaks remain.
4. Knead on low in a stand mixer for 3–5 minutes, or stir by hand until the dough is tacky but pulls away from the sides of the bowl.
5. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm, draft-free spot for 60 to 90 minutes until doubled in size.
6. Gently press the center of the dough to release air. Turn onto a floured surface and divide into 15 equal pieces.
7. Roll each piece into a tight, smooth ball and arrange in a greased 9x13 pan, spacing them about 1/2 inch apart.
8. Cover and let rise for another 30 minutes until the rolls are touching and puffy.
9. Preheat oven to 375°F (190°C). Bake for 18–22 minutes until the tops are deep mahogany-colored gold.
10. While rolls are hot, brush the melted honey butter mixture (melted butter, honey, and salt) over the tops.