Sourdough Discard Barbadian Cutter Bread Rolls

Name: Sourdough Discard Barbadian Cutter Bread Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Barbadian
Ingredients: 1 cup (240 ml) active sourdough discard, bubbly and at peak rise, at room temperature; 2¾ cups (345 g) bread flour; ½ cup (60 g) whole wheat flour; 2 tablespoons (25 g) granulated sugar; 1½ teaspoons (9 g) fine sea salt; ¼ teaspoon (0.8 g) instant (bread) yeast; ½ cup (120 ml) water, lukewarm (around 80–85°F / 27–29°C); 3 tablespoons (43 g) unsalted butter, melted; 2 tablespoons (28 g) unsalted butter, softened, for brushing after baking; fleur de sel or coarse sea salt, for finishing, to taste (optional)

From the MyKitchenBank Kitchen

Soft, pillowy dinner rolls infused with sourdough tang and a touch of whole wheat warmth. These Barbadian-style cutters use active sourdough discard as a natural leavening agent, developing complex flavor with minimal commercial yeast. Topped with melted butter and a whisper of salt, they're perfect alongside curries, stews, or simply on their own.

Prep: 30 min
Cook: 20 min
Wait: 3 hr
Total: 3 hr 50 min
Makes: 12 rolls

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Steps

Before you start

Use sourdough discard that is at peak activity—bubbly and risen—for best flavor and rise
Have butter softened to room temperature for the topping
Preheat oven to 375°F (190°C) 15 minutes before baking
Line a large baking sheet with parchment paper

1
Mix dough base
- In a large mixing bowl, combine 1 cup (240 ml) active sourdough discard, 0.5 cup (120 ml) lukewarm water, 2 tablespoons sugar, and 0.25 teaspoon instant yeast.
- Stir gently until combined.
- Let sit for 10 minutes to allow the yeast to hydrate and the mixture to become bubbly.
- This creates a head start for fermentation.
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Ready when: Mixture is foamy and smells yeasty
Tip: If your sourdough discard is fresh and very active, you can reduce or omit the instant yeast—the discard alone can leaven the rolls, though more slowly.
2
Add flour and fat
- Add 2.75 cups (345 g) bread flour, 0.5 cup (60 g) whole wheat flour, 1.5 teaspoons salt, and 3 tablespoons melted butter to the bowl.
- Mix with a stand mixer fitted with a dough hook on medium speed for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- If mixing by hand, knead on a lightly floured surface for 12–15 minutes until smooth and springy.
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Ready when: Dough is smooth, elastic, and passes the windowpane test—stretch a small piece and it's translucent, not torn
Tip: Don't overwork the dough; stop mixing as soon as it reaches windowpane stage to avoid tough rolls.
3
First rise (bulk fermentation)
- Transfer the dough to a lightly oiled bowl, turning to coat all sides.
- Cover with a damp kitchen towel or plastic wrap.
- Let rise at room temperature (68–72°F / 20–22°C) for 90 minutes, until the dough is puffy and increases by about 50 percent.
- You'll see small bubbles on the surface.
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Ready when: Dough is pillowy, poke test shows a slight indent that slowly springs back halfway
Tip: If your kitchen is warm (75°F / 24°C or higher), reduce the rise time to 60–75 minutes to avoid overproofing.
4
Divide and shape rolls
- Turn the dough out onto a lightly floured work surface.
- Using a bench scraper or sharp knife, cut the dough into 12 equal pieces (weigh if you want precision—roughly 80 g each).
- Working gently and quickly, shape each piece into a tight ball by pulling the edges toward the center and rotating it on the work surface until the top is smooth and taut.
- Avoid overworking—gentle tension creates the best texture.
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Ready when: Each roll is a smooth, evenly shaped ball with light tension on the surface
Tip: If the dough springs back aggressively while shaping, let it rest 5 minutes before forming all 12 rolls—it needs a brief relaxation.
5
Arrange on baking sheet
- Place the shaped rolls seam-side up on a parchment-lined baking sheet, arranging them in 3 rows of 4, leaving about 1 inch (2.5 cm) between each roll.
- The rolls should be snug but not touching.
- Cover loosely with plastic wrap or a damp towel.
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Ready when: Rolls are evenly spaced and ready to proof
Tip: Seam-side up gives the rolls a rustic, craggy top—traditional for Barbadian cutters.
6
Second rise (final proof)Oven 375°F / 190°C
- Let the rolls rise at room temperature for 60–75 minutes, until they are visibly puffy and light, increasing by about 40 percent.
- They should feel airy when you gently poke one.
- Meanwhile, preheat your oven to 375°F (190°C) about 15 minutes before baking.
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Ready when: Rolls are puffy and pillowy; a gentle poke leaves a slow-spring indent
Tip: Underproofing is better than overproofing—overproofed rolls collapse during baking and become dense. If in doubt, bake them slightly earlier.
7
Bake rollsOven 375°F / 190°C
- Place the baking sheet in the preheated 375°F (190°C) oven.
- Bake for 18–22 minutes, until the tops are light golden brown and the rolls sound hollow when tapped underneath (you can lift one slightly to check).
- The internal temperature should reach about 200–205°F (93–96°C) if measured with a thermometer inserted into the center.
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Ready when: Golden-brown tops, hollow sound when tapped, internal temp 200–205°F (93–96°C)
Tip: If the tops brown too quickly but the rolls still feel soft inside, tent them loosely with foil for the last 5 minutes.
8
Finish with butter and salt
- Remove the rolls from the oven and immediately brush the warm tops with 2 tablespoons softened butter, dividing it evenly across all 12 rolls.
- If using fleur de sel, sprinkle a tiny pinch over each roll while the butter is still warm and sticky.
- Transfer the rolls to a wire rack or serve them directly in a basket lined with a warm cloth.
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Ready when: Butter is melted and absorbed into the warm rolls, salt grains adhere
Tip: Butter them while they're hot—it creates a subtle crust and adds richness. If you skip the salt, they're just as delicious.

Good to know

Tips

Sourdough discard is at its best when it's recently fed, bubbly, and showing lots of activity—feed it 4–6 hours before baking for peak flavor.
These rolls freeze beautifully. Make a double batch and freeze half; you'll have fresh bread on hand with minimal effort.
For a more pronounced sourdough tang, reduce the instant yeast to 0.125 teaspoon and extend the first rise to 2 hours—the slower fermentation deepens flavor.
Brush with melted butter right before serving for a soft, almost brioche-like crust; the salt amplifies the savory-sweet balance.

Make ahead

Shaped rolls can be refrigerated overnight (6–8 hours) before the final proof. In the morning, let them come to room temperature and rise for 45–60 minutes at room temperature before baking. Alternatively, bake rolls completely and freeze for up to 3 months; thaw and warm in a 325°F (165°C) oven for 8–10 minutes before serving.

Storage & reheating

Room temperature: up to 2 days in a sealed container or bread box. Refrigerator: up to 5 days in an airtight container; reheat wrapped in foil at 300°F (150°C) for 10 minutes. Freezer: up to 3 months in a freezer bag; thaw overnight in the fridge or reheat from frozen at 325°F (165°C) for 15–18 minutes.

Substitutions

whole wheat flour → all-purpose flour or rye flour. All-purpose flour will lighten the rolls slightly; rye adds earthiness. Use the same weight.
instant (bread) yeast → active dry yeast (use the same amount but increase hydration water by 1–2 tablespoons). Active dry yeast particles are larger; give them an extra minute or two to fully hydrate in the initial mix.
active sourdough discard, bubbly and at peak rise → use 1 cup well-fed starter that's at peak (bubbly) and increase instant yeast to 0.5 teaspoon for faster rise. If your discard is less active or older, more commercial yeast ensures consistent rise.
granulated sugar → honey (reduce to 1.5 tablespoons / 23 g for gentler sweetness). Honey adds depth and slight caramel notes; it's less fermentable than sugar, so the dough may rise slightly slower.