Stop searching for the perfect Sourdough Discard Rolls recipe because these buns are everything dinner rolls should be–deliciously soft and buttery! Baked in a fraction of the time as it takes to make a full loaf of bread, they’ve got the perfect balance of fluff and flavor. Serve them warm from the oven as an appetizer, side dish with dinner or a snack with dipping sauce.
What Are Sourdough Discard Rolls?
Sourdough Discard Rolls recipes are a great way to reduce food waste! Rather than discarding the excess starter left over when baking sourdough bread, let’s put it to good use and give your dinner rolls a little extra personality!
Have you ever made sourdough and don’t know what to do with the excess starter? Don’t toss it-transform the “discard” into tender, buttery sourdough discard dinner rolls with a slight tangy taste that you just can’t get from regular dough.
The discard brings a depth of flavor that makes these buns truly special and taste like a treat. Plus, they’re quicker to make than a large sourdough loaf, so you get all the flavor in a fraction of the time!
Ingredients for Sourdough Discard Dinner Rolls
- Milk: I used whole milk for this recipe but you can use 2% milk if you prefer. You can also use any unsweetened, non-dairy beverage of choice by reducing the milk by 2 Tablespoons and adding 2 Tablespoons of cooled and melted butter.
- Unsalted butter: You can use salted butter if that’s what is available to you and reduce the amount of salt in the recipe by 1 ½ teaspoons.
- Granulated sugar: Feel free to use honey or maple syrup for a less processed sugar alternative.
- Sourdough discard: Active sourdough starter can be used, but it is not necessary for this recipe since commercial yeast is used.
- Dry active yeast: You can replace active dry yeast with instant yeast at a 1:1 ratio. No activation is required for the yeast.
- All purpose flour: Bread flour would also work for this recipe. Use bread flour for sturdier, more chewy rolls and all-purpose flour for softer rolls.
- Salt
- Egg
- Water
See the recipe card for full information on ingredients and quantities.
How to Make Sourdough Discard Rolls Step-by-Step
- Make The Milk Mixture: Add the milk, butter, and sugar to a saucepan and stir over medium heat to bring the mixture to 90°F or until the butter just starts to melt and the mixture is warm.
- Form The Discard Dough: Transfer the milk mixture to the bowl of a stand mixer. Add the sourdough discard and yeast, stir on low using the paddle attachment, then mix in flour and salt until a dough forms.
- Knead The Discard Dough: Add the remaining flour, ⅓ cup of flour at a time, and stir with the dough hook attachment until the dough is pulling away from the sides of the bowl. Allow it to knead for 5 minutes then turn the dough out onto a clean, dry surface.
- Proof: Grease and place the dough back into the bowl. Cover with a kitchen towel or piece of plastic wrap and allow it to sit in a warm place for 1 ½ hours or until it has doubled in size.
- Divide The Dough: Turn the dough out onto a dry work surface and divide it into 12 equal portions.
- Roll Round: Roll each piece of dough into a ball. Place the pieces on a parchment-lined baking dish and cover for 15 minutes.
- Brush The Bread: Whisk together the egg and water and then brush the egg wash over the rolls. Allow them to sit for 15 more minutes.
- Bake: Bake for 20 minutes at 375 degrees Fahrenheit or until golden brown.
- Serve: Cool for 10 minutes before serving. Enjoy!
Can You Make Sourdough Discard Rolls With No Yeast?
You can absolutely make this sourdough dinner roll recipe without adding yeast! Sourdough discard already contains natural wild yeast and bacteria, which act as a leavening agent. However, since it’s slower than commercial yeast, the rolls may be denser and chewier. Use at least 1 cup of active sourdough discard, adjust hydration as needed, and allow the dough to rise for 4-6 hours (or overnight for more flavor). Shape the dough into rolls, let them rest, and bake at 375°F for 20-25 minutes.
While rolls made without yeast won’t be as light and fluffy as traditional yeast rolls, they’ll still be flavorful, with a slightly denser, chewier texture. The key is giving the dough enough time to rise and develop the flavors from the natural fermentation of your sourdough discard.
Tips for Soft and Fluffy Discard Sourdough Rolls
- Prepare The Pan: If you don’t have parchment paper to line your baking pan, you can use either cooking spray or oil to prevent the rolls from sticking while baking. Spray or brush a bit of oil before placing in your dinner rolls. You can be liberal with oil but avoid the oil pooling onto the pan.
- Have The Right Ratio: Ensure your dough has the right hydration—too little water can result in dry, dense rolls. A dough that’s slightly tacky (but not too sticky) is ideal for softness. You will need to adjust your flour and water ratio based on the consistency of your sourdough discard.
- Proof Properly: For soft, airy rolls, give the dough time to rise. I like to let it rise for at least 1-2 hours at room temperature or until it’s nearly doubled in size. A longer rising time (overnight in the fridge) can enhance flavor and softness while developing a more forgiving dough.
- Forgo Whole Wheat Flour: I do not recommend you substitute more than 250 grams of the flour for whole wheat flour in sourdough discard recipes. Using whole wheat flour will make the rolls more dense and less fluffy than if they were made using only all-purpose flour or bread flour.
- Bake Until Brown: Avoid over-baking, which can dry out the sourdough dinner rolls. Bake at 375°F for 20-25 minutes or until golden brown, but check them early to prevent them from becoming too dark or dry.
Variations Of Discard Sourdough Rolls
- Serve With Spices: If you like savory rolls, garlic powder, onion powder, or a blend of dried herbs (like rosemary, parsley, thyme, or oregano) will taste delicious. You can sprinkle the spice on top of the rolls just before baking, or mix it into the dough for a more integrated flavor.
- Give Them A Glaze: Brush a sweet glaze (like honey butter, cinnamon-sugar, or a powdered sugar mix) on top of the rolls after baking for a sweet finish.
- Sprinkle With Salt: Sprinkling your dinner rolls with flaky sea salt or even garlic salt will add some great flavor.
- Make With Mix-Ins: Sun-dried tomatoes or olives can fill the rolls with a welcome surprise flavor.
- Serve With Sauces: Serve these dinner rolls with your favorite dipping sauces, like marinara, pesto or alfredo.
- Choose Some Cheese: Add shredded cheese (cheddar, mozzarella, parmesan) directly into the dough or sprinkle some on top before baking.
- Classic Comination: A layer of butter and jam is a classic combination that adds richness and sweetness to your rolls, creating the perfect balance of flavors.
Perfect To Prep Ahead And Freeze
These dinner rolls are perfect for making ahead and having homemade bread whenever you want, without the hassle of starting from scratch. Simply follow the recipe instructions as written, roll the dough into balls, and place them on a baking sheet. Freeze for 1 hour, then transfer the rolls to a freezer-safe bag and store them for up to four months. When you’re ready to bake, pull the frozen rolls out, place them on a parchment-lined baking sheet, defrost, brush with an egg wash, and bake.
Other Easy Bread Recipes
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Sourdough Discard Rolls
Ingredients
For the dough:
- 1½ cups whole milk
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons granulated sugar
- ½ cup sourdough discard
- 2¼ teaspoons packet dry active yeast
- 3½-4 cups all-purpose flour divided
- 2 teaspoons salt
For the egg wash:
- 1 large egg room temperature
- 1 tablespoon water
Instructions
- To a saucepan over medium heat, add the milk, butter, and sugar stirring to bring the mixture to 90°F or until the butter just starts to melt. You want the mixture to be warm but not hot so it will not burn the yeast.1½ cups whole milk, ¼ cup (½ stick) unsalted butter, 2 tablespoons granulated sugar
- Transfer the milk mixture to the bowl of your stand mixer and double-check to make sure it isn’t above 100°F before going to the next step.
- Using the paddle attachment of your stand mixer add the sourdough discard and yeast. Stir on low to combine.½ cup sourdough discard, 2¼ teaspoons packet dry active yeast
- To the mixture, add 2 cups of all-purpose flour and the salt. Stir on low to incorporate the flour.3½-4 cups all-purpose flour, 2 teaspoons salt
- Switch out the paddle attachment for the dough hook.
- Slowly add in the rest of the flour ⅓ cup at a time, stopping to incorporate the flour with each addition, until the dough has come together and is pulling away from the sides of the bowl.
- Once all the flour has been added, set your mixer to medium and allow it to knead for 5 minutes.
- Turn the dough out onto a clean, dry surface.
- Grease the bowl with a drizzle of oil or baking spray. Place the dough back into the bowl. Cover and allow it to sit in a warm place for 1 ½ hours or until it has doubled in size.
- Line a baking sheet with parchment paper and set aside.
- After the dough has doubled in size, turn the dough out onto a clean dry surface and divide the dough into 12 equal portions.
- Roll the dough piece into a ball.
- Transfer to a parchment-lined baking sheet and cover for 15 minutes.
- Preheat the oven to 375 degrees F.
- Prepare the egg wash by adding the egg and water to a small bowl and whisking until well combined.1 large egg, 1 tablespoon water
- Brush the tops of the rolls with the egg wash and allow them to sit for 15 more minutes.
- Transfer to a preheated oven and bake for 20 minutes at 375°F or until golden brown.
- Once baked, remove the dinner rolls from the oven and allow them to cool for 10 minutes before serving.
Jenn’s Notes
- Leftover sourdough discard dinner rolls can be stored in an an airtight container at room temperature, in a cool dry place, for 1-2 days. They will also stay fresh in the refrigerator for up to a week. Any longer than that and you’ll want to move them to the freezer for up to 4 months.
- To reheat, wrap the rolls in foil and warm them in the oven at 350°F for 10-15 minutes to prevent drying out. Alternatively, for a quick option, microwave them with a damp paper towel for about 20-30 seconds.
- If you don’t have parchment paper to line your baking pan, you can use either cooking spray or oil to prevent the rolls from sticking while baking. Spray or brush a bit of oil before placing in your dinner rolls. You can be liberal with oil but avoid the oil pooling onto the pan.
- Ensure your dough has the right hydration—too little water can result in dry, dense rolls. A dough that’s slightly tacky (but not too sticky) is ideal for softness. You will need to adjust your flour and water ratio based on the consistency of your sourdough discard.
- For soft, airy rolls, give the dough time to rise. I like to let it rise for at least 1-2 hours at room temperature or until it’s nearly doubled in size. A longer rising time (overnight in the fridge) can enhance flavor and softness while developing a more forgiving dough.
- I do not recommend you substitute more than 250 grams of the flour for whole wheat flour in sourdough discard recipes. Using whole wheat flour will make the rolls more dense and less fluffy than if they were made using only all-purpose flour or bread flour.
- Avoid over-baking, which can dry out the sourdough dinner rolls. Bake at 375°F for 20-25 minutes or until golden brown, but check them early to prevent them from becoming too dark or dry.
