Sourdough Italian Abbacchio Lamb and Rosemary Discard Rolls

Steps

1. 1

   Mix the dough

   • In a large mixing bowl, combine the room-temperature sourdough discard (1.25 cups / 300 ml), warm water (0.75 cup / 180 ml), and all-purpose flour (2.5 cups / 330 g).
   • Stir until a shaggy dough forms with no dry flour visible, about 2–3 minutes.
   • Let the mixture rest for 10 minutes to allow the flour to fully hydrate.

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   Ready when: All flour is incorporated and dough is shaggy

   Tip: Don't overmix; the dough should be rough and only just come together.

2. 2

   Add salt and oil

   • Add kosher salt (1.5 teaspoons / 9 g) and extra-virgin olive oil (2 tablespoons / 30 ml) to the dough.
   • Mix by hand or with a spatula for about 3–4 minutes until the salt and oil are fully incorporated and the dough becomes smoother and slightly more elastic.
   • The dough should feel soft and slightly tacky.

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   Ready when: Dough is smooth, elastic, and slightly tacky

   Tip: The salt dissolves into the dough and strengthens the gluten, while oil enriches the crumb.

3. 3

   First rise

   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rise at room temperature (68–72°F / 20–22°C) for 60 minutes.
   • The dough should increase by about 50–75% in volume and feel slightly airy when gently poked.

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   Ready when: Dough increases by 50–75% and springs back slowly when poked

   Tip: If your kitchen is cool, the rise may take up to 90 minutes. Warmer environments will speed it up.

4. 4

   Cook the lamb filling

   • Heat a 10-inch (25 cm) skillet over medium-high heat until hot.
   • Add ground lamb (1 pound / 450 g) and cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes until no pink remains and the meat is lightly browned.
   • Pour off excess fat if needed, leaving about 1 tablespoon in the pan.
   • Stir in minced garlic (4 cloves / 20 g) and cook for 30 seconds until fragrant.
   • Remove from heat and let cool slightly.

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   Ready when: Lamb is cooked through with no pink, meat is lightly browned

   Tip: Use ground lamb with higher fat content (80/20) so it stays moist and flavorful as it cools.

5. 5

   Season the filling

   • Add chopped fresh rosemary (⅓ cup / 10 g), grated Pecorino Romano (¾ cup / 75 g), freshly ground black pepper (½ teaspoon), and red pepper flakes (¼ teaspoon, optional) to the cooled lamb.
   • Stir until well combined.
   • Taste and adjust seasoning if needed.
   • The filling should be highly seasoned and fragrant.

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   Ready when: All ingredients are combined and filling is evenly seasoned

   Tip: Add the cheese while the lamb is still warm so it slightly melts and binds the filling together.

6. 6

   Shape the rolls

   • Turn the risen dough out onto a lightly floured work surface.
   • Divide it into 12 equal pieces (about 80 g each) using a bench scraper or knife.
   • Take one piece and gently pat it into a 3-inch (8 cm) square.
   • Place about 2 tablespoons (30 g) of lamb filling in the center.
   • Fold the corners inward, pinching to seal and form a rough ball.
   • Place seam-side down in a 9×13-inch (23×33 cm) baking pan, spacing rolls about 1 inch (2.5 cm) apart.
   • Repeat with remaining dough and filling.

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   Ready when: All 12 rolls are shaped and arranged in the baking pan

   Tip: Seal the seams well so the filling doesn't leak out during the second rise and baking. A damp thumb works well.

7. 7

   Second rise

   • Cover the baking pan loosely with a damp kitchen towel.
   • Let the rolls rise at room temperature for 30–40 minutes until they are puffy and have increased by about 30–40% in size.
   • They should feel light and airy when gently touched.

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   Ready when: Rolls are puffy, increased 30–40% in volume, and spring back slowly when poked

   Tip: Avoid overproofing; if the rolls rise too much, they may burst during baking. They should still hold their shape.

8. 8

   Apply egg wash and garnishOven 400°F / 205°C

   • Preheat oven to 400°F (200°C) if not already done.
   • Brush the top of each roll with beaten egg wash (1 egg beaten with 1 tablespoon water).
   • Sprinkle lightly with fleur de sel or sea salt (optional) and arrange a few fresh rosemary leaves or a small sprig on top of each roll.

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   Ready when: Rolls are evenly coated with egg wash and garnished

   Tip: The egg wash creates a beautiful golden-brown crust and helps salt and rosemary adhere to the rolls.

9. 9

   Bake the rollsOven 400°F / 205°C

   • Place the baking pan in the preheated 400°F (200°C) oven.
   • Bake for 22–25 minutes until the rolls are deeply golden brown on top and the bottoms are firm.
   • The rolls should sound hollow when tapped on the bottom.
   • An instant-read thermometer inserted into the center of a roll (avoiding filling) should read 210°F (99°C).

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   Ready when: Rolls are deep golden brown, hollow-sounding when tapped, and internal temperature is 210°F (99°C)

   Tip: If the tops brown too quickly before the centers are done, tent loosely with foil for the last 5–8 minutes.

10. 10

    Cool and serve

    • Remove the baking pan from the oven and place it on a wire rack or trivet.
    • Let the rolls cool in the pan for 5–10 minutes, then transfer them to a cutting board or plate.
    • Serve warm or at room temperature.
    • The rolls are best enjoyed fresh but can be reheated gently.

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    Ready when: Rolls have cooled enough to handle safely and filling is set

    Tip: Cooling briefly in the pan prevents them from falling apart, while still-warm rolls have the best tender crumb.