Sourdough Discard Rolls

Why make this recipe

Sourdough Discard Rolls are a clever way to use leftover sourdough discard and minimize waste. They are soft, fluffy, and have a wonderful taste that pairs well with any meal. Making these rolls not only helps reduce food waste but also gives you a delicious homemade bread that everyone will love.

How to make Sourdough Discard Rolls

Ingredients:

• ¾ cup + 1 teaspoon milk (non-dairy or regular dairy) (warmed to 110℉)
• 1 ½ teaspoons instant yeast
• 2 teaspoons granulated sugar
• 3 ½ cups + 1 Tablespoon all-purpose flour
• 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
• 1 egg (lightly beaten)
• 1 teaspoon kosher salt
• 5 Tablespoons unsalted butter (melted and divided)
• Flaky sea salt (for topping)

Directions:

1. Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low, slowly pour in 2 Tablespoons of melted butter. Increase the speed to medium and mix until a rough dough forms, about 2 minutes.
2. Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft, and not sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
3. Transfer the dough to a large oiled bowl and cover it with plastic wrap. Let it rise for 90 minutes or until doubled in size.
4. Brush a 9×13-inch baking pan with 1 Tablespoon melted butter and set aside.
5. Turn the dough onto a smooth work surface and divide it into 15 equal-sized pieces. This doesn’t have to be exact, but if you want perfectly identical rolls, weigh the dough on a kitchen scale and divide that number by 15. For me, each roll weighs about 67 grams. Roll each piece of dough into a ball in the palm of your hand, then place the rolls into the prepared baking dish. Repeat until you have 15 rolls.
6. Cover the baking dish with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
7. Preheat the oven to 375℉. Brush the rolls with 2 Tablespoons melted butter, then sprinkle with flaky sea salt. Bake for 25-28 minutes until golden brown. If desired, brush with additional melted butter before serving.

How to serve Sourdough Discard Rolls

These rolls are perfect for serving alongside soups, salads, or as a side for a main dish. They can also be enjoyed with butter, jam, or any spread of your choice.

How to store Sourdough Discard Rolls

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and place them in the freezer. Reheat frozen rolls in the oven for a few minutes before serving.

Tips to make Sourdough Discard Rolls

• Ensure your milk is warm but not hot, around 110℉, to activate the yeast properly.
• Knead the dough well for a smooth consistency. If it feels sticky, add a little more flour.
• For extra flavor, you can add herbs or cheese to the dough before baking.

Variation

Feel free to add ingredients like garlic, cheese, or herbs to give these rolls a unique twist.

FAQs

Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate it in warm water first before adding it to the recipe.

What can I do with leftover sourdough discard?
Sourdough discard can be used in pancakes, waffles, muffins, and, of course, these rolls!

How can I make these rolls sweeter?
To make the rolls sweeter, simply increase the amount of sugar in the recipe.

Sourdough Discard Rolls

These soft and fluffy rolls are a delicious way to use leftover sourdough discard and make the perfect accompaniment to any meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 2 hours hrs 38 minutes mins

Servings: 15 rolls

Course: Bread, Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• ¾ cup ¾ cup + 1 teaspoon milk (non-dairy or regular dairy) Warmed to 110℉
• 1 ½ teaspoons 1 ½ teaspoons instant yeast
• 2 teaspoons 2 teaspoons granulated sugar
• 3 ½ cups 3 ½ cups + 1 Tablespoon all-purpose flour
• 200 grams 200 grams (about ¾ cup) sourdough discard Unfed, at room temperature
• 1 large 1 egg Lightly beaten
• 1 teaspoon 1 teaspoon kosher salt
• 5 Tablespoons 5 Tablespoons unsalted butter Melted and divided
• Flaky sea salt For topping

Method

 

Preparation

1. Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
2. Add the flour, sourdough discard, beaten egg, and salt.
3. With the mixer on low, slowly pour in 2 Tablespoons of melted butter.
4. Increase the speed to medium and mix until a rough dough forms, about 2 minutes.
5. Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes.
6. The dough should be smooth, soft, and not sticky. If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
7. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let it rise for 90 minutes or until doubled in size.

Baking

1. Brush a 9×13-inch baking pan with 1 Tablespoon melted butter and set aside.
2. Turn the dough onto a smooth work surface and divide it into 15 equal-sized pieces.
3. Roll each piece of dough into a ball in the palm of your hand, then place the rolls into the prepared baking dish.
4. Cover the baking dish with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
5. Preheat the oven to 375℉. Brush the rolls with 2 Tablespoons melted butter, then sprinkle with flaky sea salt.
6. Bake for 25-28 minutes until golden brown.
7. If desired, brush with additional melted butter before serving.

Notes

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and place them in the freezer. Reheat frozen rolls in the oven for a few minutes before serving. Ensure your milk is warm but not hot to properly activate the yeast.