Sourdough Discard Rolls
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Soft and fluffy Sourdough Discard Rolls are full of tangy sourdough flavor and makes a perfect side dish. Made with a few basic pantry ingredients and is a delicious way to use up leftover sourdough starter discard!
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sourdough discard rolls
Homemade dinner rolls are SO much better than store-bought rolls, it’s just hard to beat the freshness. These are packed with the perfect amount of sourdough flavor and are irresistibly soft and fluffy. These rolls can get addicting, especially when they are fresh out of the oven.
Made with only a few basic ingredients and can be served as a holiday side dish or use these rolls for sandwiches, sliders, burgers or dipping in soups.
I first started my sourdough journey over a year ago and I LOVE always having discard in the fridge to make other sourdough related recipes. We are sourdough lovers so these rolls were a hit! Other dinner rolls to try are these Garlic Knots and Fluffy Dinner Rolls.
Why You’ll Love sourdough discard rolls
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Olive oil and butter: The combination of the two helps make these rolls soft, buttery and moist.
- Active dry yeast: Helps the rolls rise. You could also use Rapid Instant Yeast for a quicker rise time.
- Sourdough starter discard: This does not have to be a bubbly, active sourdough starter. Use the discard straight from me fridge. The natural yeast in the starter will help these rolls rise too.
- Sugar and honey: Adds sweetness. If you want sweeter rolls, add more sugar.
- Optional egg wash: This will help make the rolls shiny. Other ideas to add to the top of your rolls is melted butter, garlic butter, flaky sea salt, cinnamon sugar mixture and seeds.
how to make sourdough discard rolls
Activate yeast: In a stand mixer bowl with a dough hook attachment, add warm milk and yeast and mix and let sit for 5 minutes or until foamy.
Knead dough together: Add in sugar, honey, egg, olive oil, butter, sourdough discard, flour and salt. Mix for 8-10 minutes or until the dough doesn’t stick to the sides of the bowl and clings to the dough hook. When the dough is ready, it will feel smooth and it will come off your fingers if you pinch it.
First rise: Cover the bowl with a warm damp kitchen towel and let the dough rise in a warm place for 45-60 minutes, until it has doubled in size. (I place my dough to rise on my kitchen countertop).
Second rise: Divide the dough into 12 individual rolls and roll tightly to form a dough ball. I find a kitchen scale is helpful to make each roll equal. Place on a lightly greased baking pan or baking dish (or line with parchment paper) and cover again. Let rise for 30-45 minutes or until the rolls get puffy.
Bake: Preheat the oven to 350 degrees F and with a pastry brush, add egg wash all over each roll. Bake for 15-20 minutes or until the tops are a light golden brown. Serve warm and enjoy.
tips & variations
- Garlic Butter Coating: Brush the top of the rolls with a garlic butter right after they get out of the oven.
- Seed topping: Top the rolls was sesame seeds, poppy seeds or EBTB seasoning.
- Fresh herbs: Add fresh herbs such as parsley, rosemary, thyme or chives to the dough.
- Buttery finish: Brush the tops with melted butter right when the rolls get out of the oven.
- Warm milk: Make sure the milk is warm, but not too hot. This will help activate the yeast.
- Don’t skip the rise: This will make the rolls extra soft and fluffy- the best texture!
leftovers
Store on the counter: You can store cooled rolls in a large ziplock bag or an airtight container for up to 3 days. To warm, place in the microwave for a few seconds or place in a 300 degree F oven for a few minutes.
Freezer-friendly: You can freeze baked dinner rolls by placing them in a ziplock bag once they have baked and cooled completely. Try to remove as much air as you can from the ziplock bag. You can freeze these rolls for up to 3 months. When ready to enjoy, thaw the rolls in the refrigerator or at room temperature on your counter. Reheat in a 300 degree F oven until warmed, about 10 minutes.
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Sourdough Discard Rolls
Ingredients
- 2 teaspoons active dry yeast
- 1/2 cup whole warm milk
- 1 tablespoon granulated sugar
- 1 tablespoon honey melted and cooled
- 1 whole large egg
- 2 tablespoons olive oil
- 2 tablespoons salted butter melted and cooled
- 3/4 cup sourdough starter discard
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- egg wash 1 beaten egg
Instructions
- In the bowl of a stand mixer with a dough hook attachment, add warm milk and yeast and mix and let sit for 5 minutes or until foamy.
- Add in sugar, honey, egg, olive oil, butter, sourdough discard, flour and salt. Mix for 8-10 minutes or until the dough doesn't stick to the sides of the bowl and clings to the dough hook. When the dough is ready, it will feel smooth and it will come off your fingers if you pinch it.
- Cover the bowl with a warm damp kitchen towel and let the dough rise in a warm place for 45-60 minutes, until it has doubled in size. (I place my dough to rise on the kitchen counter).
- Divide the dough into 12 pieces and roll tightly to form a dough ball. I like to use a kitchen scale to get equal pieces. Place on a lightly greased 13×9 inch baking pan or baking dish (or line with parchment paper) and cover again. Let rise for 30-45 minutes or until the rolls get puff.
- Preheat the oven to 350 degrees F and brush egg wash all over each roll. Bake for 15-20 minutes or until the tops are a light golden brown. Serve warm and enjoy!
