Sourdough discard rolls are the quicker version of my favorite sourdough rolls, taking a fraction of the time and offering a sweet flavor, tangy kick, and fluffy texture.
Dinner rolls are incredibly versatile. I love to put them together for soups and stews, as a hot, buttered side to many entrees, split as sandwich buns, or even smeared with jam at breakfast.
For some odd reason, dinner rolls always used to strike me as something that only worked out if you bought them in the store. As though they couldn’t be replicated without turning out rock-hard, sadly flat, bland little rolls.
Yet with my love of all things sourdough, of course, I couldn’t allow that.
So then emerged my wonderful sourdough dinner roll recipe, which is far, far better than any dinner roll the stores could tempt you with.
But let’s say you need these rolls just a little bit quicker than the aforementioned, long-fermented recipe.
Well then, these sourdough discard dinner rolls are your key to success. The longer fermentation is swapped out for a packet of active dry yeast to get these rolls on the table much sooner.
While I love the benefits of long-fermented fresh bread, there’s certainly a time and place for speeding things up.
These can be made and served the same day, without sacrificing the softness, fluffiness, or tangy sweetness you expect. Our family loves these delicious rolls.
Why You’ll Love Them
Rewarding: It’s hard to beat the feeling of accomplishment that comes with gracing the table with these soft dinner rolls. They almost need a little sign that waves, reading, “Yes. I made these. Aren’t they lovely?”
Delicious: They are so soft and fluffy, with a hint of sweetness from the sugar that complements the sourdough tanginess.
Simple: Made with basic pantry staples, they are uncomplicated and ready in just a few hours. They are also a great way to use up sourdough discard.
Tips
- This is a pretty quick recipe with an initial 60-90 minute rise, followed by a 30-60 minute rise.
- For best results, let the rolls get really puffy on that second rise. Around double in size.
- You can use either active sourdough starter or sourdough discard.
- One packet of yeast is typically 2 1/4 teaspoons.
- Placing the shaped rolls close together or touching in your baking dish will yield more of a pull-apart dinner roll, whereas spacing them out will cause each to have a light, golden crust.
- While it’s optional, brushing the top of the dough with egg wash or a milk mixture will create a beautifully glossy, golden exterior.
Sourdough Discard Rolls Ingredients
Active dry yeast: This commercial yeast is responsible for significantly speeding up the process.
Water: Filtered water, if possible.
Sourdough discard: This is a great way to use up your excess discard so that it doesn’t go to waste!
Sugar: Sugar adds a light sweetness. You can substitute brown sugar or honey, but honey will make the dough stickier and a bit more challenging to work with.
Butter: Melted, but cooled. You don’t want to combine hot butter with your yeast or starter, as your rise can be affected.
Salt: We love sea salt.
All-purpose flour: Use your favorite! All-purpose flour helps to keep these rolls super soft.
Egg (for egg wash): You can make this optional egg wash by mixing one egg yolk with one tablespoon of water.
Tools You May Need
Stand mixer with dough hook: A great tool, but still optional. You can easily knead the dough by hand and have the same great results!
Kitchen scale: This is the best way to get precise measurements.
Bench scraper: A bench scraper is a helpful tool for dividing the dough, as well as helping to lift it from the countertop.
Baking sheet: This is my favorite stainless steel baking sheets.
How To Make Sourdough Discard Rolls
Begin by whisking warm water and yeast in your stand mixer bowl.
Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.
Add sourdough discard, sugar, cooled butter, salt, and flour.
Using a dough hook attachment, mix on low speed for 2 minutes.
Increase the speed to level two, and continue kneading the shaggy dough until it starts to pull away from the sides of the bowl. It will develop a smooth and glossy appearance and should pass the windowpane test. This will take around 5-10 minutes.
You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
*The windowpane test involves taking a small piece of dough and stretching it into a rectangular shape, observing whether the stretched center rips or if it stretches thinly to allow light to pass through, much like a windowpane. This is an indicator of gluten development.*
First Rise
Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
Let the dough rise at room temperature for 60-90 minutes or until doubled. This can happen faster in warmer kitchens, whereas the rising time may be longer if the dough isn’t in a warm place.
After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
Place each roll into a greased 9×13 or 8×8 baking dish, the size determined by your preferred placement of the rolls – touching or separated.
Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
Preheat oven to 375F.
Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls. This step adds a lot of beauty to the rolls, giving them a shining, golden color.
Bake in the oven for about 25-30 minutes, or until they are golden brown.
Remove from oven and top with melted butter, if desired.
Cool them and enjoy!
Storage
Short term: Keep in an airtight bag or container for up to a week on the countertop.
Longer term: These freeze well, whether baked or unbaked. If baked, simply wrap them up in foil or a freezer bag and stow them away for a month or so. Thaw at room temperature and then gently reheat.
If unbaked, place the shaped rolls on a tray and freeze them until hard. Then add them to a bag or freezer-safe container in the freezer for a month or possibly longer.
To bake from frozen, let them rise on a baking sheet, covered, until soft and puffy, then bake as usual.
FAQ
Sourdough starter refers to the fed and visibly active mixture of wild yeast, good bacteria, flour, and water. Whereas, sourdough discard is a portion of that same starter, after it has peaked and fallen, that is typically discarded before the starter is fed again.
Sourdough discard is still very useful and can be collected and kept in the refrigerator for near-future baking.
I think any way one uses sourdough discard is the best way. There are so many recipes for sourdough discard, and the efficiency of this is wonderful. Here are 35+ sourdough discard recipes – all of which are great uses!
Yes, sourdough bread is naturally risen and fermented, which breaks down the phytic acid and gluten in grains, making them more easily digested and the nutrients better absorbed. Homemade sourdough bread generally contains far fewer additives and artificial ingredients (or none at all) than its store-bought counterpart.
The sugar can be reduced, but I would still recommend adding a little bit of sugar so the yeast has something to eat.
Find more sourdough discard recipes here:
- The Best Sourdough Discard Scones
- Easy Sourdough Discard Bagels
- Sourdough Discard Sandwich Bread
- Sourdough Discard Crackers
- The Easiest Sourdough Discard Pizza Crust
/If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Discard Rolls
Equipment
Ingredients
- 2 1/4 teaspoons active dry yeast, one packet
- 3/4 cup warm water, 177 g
- 1/2 cup sourdough discard, 142 g
- 1/4 cup sugar, 50 g
- 1/4 cup butter, melted and cooled (56 g)
- 1/2 teaspoon salt, 2 g
- 2 1/2 cups all-purpose flour, 350 g
- Egg, for egg wash
Instructions
- Begin by whisking warm water and yeast in your stand mixer bowl. Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.
- Add sourdough discard, sugar, cooled butter, salt, and flour. Using a dough hook attachment, mix on low speed for 2 minutes.
- Increase to level 2, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. It should pass the windowpane test. This will take around 5-10 minutes.
- You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
- Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
- Let the dough rise at room temperature for 60-90 minutes or until doubled.
- After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
- Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
- Place each roll into a greased 9×13 or 8×8 baking dish, the size determined by your preferred placement of the rolls – touching or separated.
- Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
- Preheat oven to 375℉.
- Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls.
- Bake in the oven for about 25-30 minutes, or until they are golden brown.
- Remove from oven and top with melted butter, if desired.
- Cool them and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo yummy! Better than high end restaurant rolls. This is the real deal! So fluffy and buttery. Even with a hint of sugar!
If I were to prep the dough to freeze to make later at what step would I freeze? Thank you!
Freeze right before the second rise!
These are amazing! So fluffy and soft and slightly sweet
These rolls are delicious! The dough is wonderful to work with and they are so easy to make. I have made them twice and doubled the recipe the second time. A family request!
These rolls are absolutely delicious. So easy to make, the dough is wonderful to work with and they can be made in a just a short time. I have made them twice and the second time I doubled the recipe. A family request.
Cant wait to make these? If i wanted to make dough night before then bake next morning would I put in fridge before first or second rise then next morning come to room temp, rise then bake?
After the second rise. Then you can bake them after taking them out of the fridge.
Awesome! Should I bake right from fridge or let them come to room temp?
These were amazing!!! Made them tonight and paired well with soup!
Could I allow this to ferment in the fridge for a couple days before first proofing stage? Planning to bake in two days from now and use the dough for pepperoni rolls! I assume it would be fine as I do this with other yeast doughs. What do you think?
Yes, that should be fine.
These were delicious! I split into 16 parts and baked for about 22-24 minutes. The only problem was that I didn’t make a double batch.
Could I use Bread flour instead of all purpose, would it change the finished rolls in a negative way?
If using honey, do I use the same amount as sugar or adjust down?
Really appreciate your recipes, being a newer baker😌
Yes, you can use bread flour in place of all purpose. Same ratio as the sugar!
These rolls are very easy to make and absolutely delicious! They taste just like Texas Roadhouse buns!!