Sourdough Discard Rolls

Sourdough discard dinner rolls baked to golden perfection in a white dish.

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Turn your sourdough discard into soft and buttery sourdough discard dinner rolls! Perfectly pillowy inside and out. Serve them warm from the oven with a smear of butter and jam!

Prep Time15

Cook Time20

Rise time2

Total Time2 35

Course: Side Dish

Cuisine: American

Servings: dinner rolls

Calories: 203kcal

Author: Jennifer Fishkind

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.

Notes

Storage :

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.

Tips :

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.

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