This post contains affiliate links. Please read our disclosure policy.
If you love our sourdough rolls recipe but need a roll with a shorter ferment, these sourdough discard rolls are for you! Made with sourdough discard, yeast, flour, butter, and honey, these soft sourdough dinner rolls come together in just a couple of hours, with no long ferment, for a side the whole family will love.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
Biscuits vs. rolls, biscuits vs. rolls….
It’s a debate within families worldwide.
Most people will accept either one, but way down deep, they have a preference. I told y’all in my post about sourdough buttermilk biscuits that I’m a biscuit girl. I’ve always been a biscuit girl.
I will die a biscuit girl, and they will serve biscuits at my very upbeat funeral.
But, sometimes the event calls for rolls. In this instance, we have two choices:
- Rely on a family member to bring dinner rolls they found in the freezer at the grocery store (gasp).
- Make the softest darm sourdough discard rolls anyone has ever had and deliver them to the family function in a thrifted basket.
You can guess which one we’re going to talk about, aren’t you?
Sourdough discard rolls are a recipe that should be in every baker’s back pocket. They’re soft, tangy, delicious, and they come together in just a couple of hours, so no one can trick you into eating scary rolls from the grocery store. No long-ferment or fancy ingredients required here, folks.
Sourdough discard rolls are also great for sourdough beginners who are trying to use up the discard accumulating in their fridge. So, if that’s you, you’ve come to the right place.
Allow me to tell you all about sourdough discard rolls.
Why You’ll Love These Sourdough Discard Rolls
Whether you are team biscuits or dinner rolls, you’re going to love these simple sourdough dinner rolls because:
- They’re a soft, fluffy way to use up sourdough discard without needing a long fermentation.
- They have a mild sourdough flavor that pairs perfectly with just about anything.
- This recipe is simple enough for sourdough beginners but still feels homemade and special.
- They’re perfect for holidays, weeknight dinners, or sandwich sliders.
- The dough is forgiving and works with a stand mixer or kneading by hand.
Ingredients You’ll Need for Sourdough discard Rolls
- Warm milk to activate the yeast and create a soft crumb.
- Active dry yeast to help the rolls rise quickly.
- Sourdough discard for flavor and extra nutritional benefits.
- Bread flour for extra structure and a soft, chewy roll, but all-purpose flour works well too if that’s what you have on hand.
- Honey to lightly sweeten and feed the yeast.
- Salt to balance the sweetness and enhance the flavor.
- Melted butter for richness and tender rolls.
- Egg (for brushing) to give the tops a golden finish.
How to Make Sourdough Discard Rolls
Step 1: Activate the yeast. In a large bowl, whisk together the warm milk and yeast. Set aside for 10 minutes, or until foamy.
Step 2: Mix the dough. Add the sourdough discard, bread flour (or all-purpose if using), honey, salt, and melted butter to the yeast mixture and mix until a shaggy dough forms.
Step 3: Knead the dough
If using a stand mixer: Knead with the dough hook on medium speed for 5–7 minutes, until the dough is soft, smooth, and elastic.
If kneading by hand: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
Step 4: First rise. Place the dough in a greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
Step 5: Shape the rolls. Gently punch down the dough, divide it into 12 equal pieces, and roll each piece into a smooth ball. You can do this by rolling it between your hands and the counter, or by tucking the ends underneath and placing them seam-side down.
Step 6: Second rise. Arrange the dough balls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes. Meanwhile, preheat the oven to 375°F.
Step 7: Bake. Brush the rolls with beaten egg, then bake for 25–30 minutes, or until golden brown and baked through.
Tips for Soft, Fluffy Rolls
- Make sure your milk is warm, not hot, to avoid killing the yeast. Think of the temperature you’d use for a baby’s bottle.
- Don’t add too much flour; a softer dough leads to softer rolls.
- Allow the dough to rise fully during both rises for the best texture. It’s tempting to rush the second rise, but it’s worth the wait!
- Brush the rolls with egg wash right before baking for a bakery-style finish.
Make-Ahead & Storage Options
- These rolls can be shaped and refrigerated overnight, then baked fresh the next day for easy dinner prep.
- Store baked rolls in an airtight container at room temperature for up to 2 days.
- Freeze baked rolls for up to 2 months and rewarm before serving.
Serving Suggestions for Sourdough Discard Rolls
- Serve warm with butter, honey, or jam (my husband’s favorite!).
- Use them as slider buns for sandwiches or breakfast sliders.
- Dip into our healthy potato soup, healing chicken soup, or homemade bone broth.
- They’re especially great alongside eggs, sausage, or roasted meats.
- Serve alongside our Instant Pot whole chicken.
FAQs About Sourdough Discard Rolls
Do these rolls need active sourdough starter?
Nope. These rolls use sourdough discard for flavor only and rely on yeast for the rise, which makes them much faster and more predictable than traditional sourdough rolls. If you want to try a recipe with active starter, check out our sourdough rolls recipe!
Can I use unfed or cold sourdough discard?
Absolutely! Unfed discard works perfectly, even if it’s been refrigerated.
Can I substitute water for the milk in These Rolls?
You can, but milk produces a softer, more tender crumb and richer flavor. Water will work in a pinch, but the rolls may be slightly less soft (but still yummy!).
What kind of flour works best for Sourdough Discard rolls?
Bread flour gives the best structure and crumb, but all-purpose flour can be used if that’s what you have. The rolls may be slightly softer with all-purpose flour.
Can I make these rolls ahead of time?
You sure can! You can prepare the dough, shape the rolls, cover, and refrigerate them overnight. Let them sit at room temperature for about 30–45 minutes before baking.
Sourdough Discard Rolls
Ingredients
- 187 grams sourdough discard (a level 3/4 cup)
- 7 grams active yeast (2 tsp)
- 210 grams warm milk (3/4 cup + 2 tbs)
- 550 grams bread flour (3 cups)
- 2 tbs honey
- 1 tsp salt
- 4 tbs melted butter
- 1 egg beaten, for egg wash
Instructions
- Activate the yeast: In a large bowl or the bowl of a stand mixer, whisk together the warm milk and yeast. Let it sit for about 10 minutes, until foamy.
- Mix the dough: Add the sourdough discard, flour, honey, salt, and melted butter to the yeast mixture.If using a stand mixer: Mix on low speed with the dough hook until combined, then increase to medium and knead for 6–8 minutes, until the dough is soft, smooth, and elastic.If kneading by hand: Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until soft and elastic.
- First rise: Transfer the dough to a greased bowl. Cover and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- Shape the rolls: Gently punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. You can do this by rolling the dough in a circular motion between your hands and the counter, or by tucking the edges beneath the ball and placing it seam-side down.
- Second rise: Arrange the dough balls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes, until puffy.
- Prepare oven: Preheat the oven to 375 degrees Fahrenheit.
- Egg wash: Brush the tops of the rolls with the beaten egg for a golden finish.
- Bake: Bake for 25–30 minutes, or until golden brown and baked through.
- Serve: Remove from the oven and let the rolls cool slightly before serving warm.
Sourdough Rolls Didn’t Turn out Quite Right? Try:
Why is My Sourdough Not Rising?
Why is My Sourdough Bread Gummy? (And How to Fix it)
Why is My Sourdough Starter Not Rising?
Why is My Sourdough So Sticky? (And How to Fix it!)
Sourdough Discard Rolls will be a Family Staple!
It’s hard for me to write this as a devout biscuit eater, but these sourdough discard rolls are just as good as biscuits. My husband says they’re the best rolls I’ve ever made, and his standards for bread (all food, really) are sky high. So, I encourage you to give this recipe a try, and then brace yourself for the praises that will follow. Happy baking, friend!
[…] Sourdough discard rolls […]