If you're looking for some delicious, super soft dinner rolls, these Sourdough Discard Rolls are perfect for you! They're a great way to use up some of your sourdough discard and make some tasty rolls that are great as a side dish with any meal, or even to make sliders or mini sandwiches.
If you're looking for a few other variations of these rolls, check out these Sourdough Discard Garlic Rolls, Sourdough Discard Hawaiian Rolls and Sourdough Discard Pumpkin Dinner Rolls!
If you're looking for other sourdough discard recipes, check out this Sourdough Discard Pizza Dough, these Sourdough Discard Cinnamon Rolls, and these Sourdough Discard Pretzel Bites.
And if you're new to working with sourdough, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter. I also have a Sourdough Starter Recipe if you're looking for one!
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Why you'll love this recipe
- These soft and fluffy dinner rolls are brushed with butter for a delicious flavor. And the sprinkle of flaky sea salt really finishes them off!
- Their smaller size makes them a perfect side dish. They're also a great size for sliders or small sandwiches!
- This is an easy to make, same-day recipe and you'll have these Sourdough Discard Rolls on the table in just a few hours!
- You can easily modify this recipe to use active sourdough starter instead of discard, if you prefer.
- These rolls freeze well, so you can enjoy some now, and freeze the rest for later!
Ingredients
As long as you have sourdough discard, you're halfway there! You'll only need a few ingredients to make these Sourdough Discard Rolls.
- Non-dairy milk: I typically use almond milk, but any unflavored non-dairy milk will work. You can also make this recipe with regular dairy milk.
- Sourdough discard: You'll want the discard to be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed the starter, it's with 1 part flour and 1 part water). If your sourdough starter uses a different ratio, you'll need to adjust some of the ingredients in this recipe.
- All-purpose flour: Using all-purpose flour makes a fluffy, soft roll. If you were to use bread flour, you would get a chewier, crustier roll.
- Instant yeast: Even though we're using sourdough discard, we still need to use yeast to ensure the dough rises in a predictable way.
- Unsalted butter: You'll use about 5 Tablespoons of unsalted butter, melted. 2 Tablespoons will be mixed in the dough, about 1 Tablespoon will be used to grease the baking pan, and the remainder will be used to brush the rolls before and after baking.
- Flaky sea salt: This is optional, but I like to sprinkle some flaky sea salt (like Maldon Sea Salt) on the rolls before they bake.
See full recipe below for detailed directions.
These are a new family favorite. I’ve made them several times and they always come out perfect. My family gets excited when they see I’m making these!
- Barbara
Substitutions & Variations
This is a very adaptable recipe and I'd encourage you to make it your own! A few variations that I like to try include:
- Use active sourdough starter - If you'd like to use active sourdough starter, you can omit the yeast. The rise times will be longer, and this isn't something I have tested, so I do not have final rise times for you.
- Add toppings - After the second rise, brush the rolls with an egg wash (1 egg yolk mixed with 1 Tablespoon water), and sprinkle the rolls with poppy seeds, sesame seeds, or everything bagel seasoning. Bake as directed.
- Add herbs - Mix in chopped fresh herbs such as rosemary or parsley for a different flavor. Add 1-2 Tablespoons chopped fresh herbs when you are mixing the dough ingredients together.
- Use dairy milk - This recipe is written using non-dairy milk, but you could also use regular dairy milk.
- If you're looking for a few other variations of these rolls, try these:
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Rolls
There are two rises to make these Sourdough Discard Rolls, so you'll need some patience, but the steps to make the recipe are very easy!
Combine all ingredients in the bowl of a stand mixer and mix until a rough dough forms.
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be soft, smooth and not sticky. Place the dough in a large, oiled bowl and let rise for 90 minutes.
Divide the dough into 15 equal-size pieces. I recommend using a kitchen scale here!
Using one palm for friction, roll the dough into a smooth ball with the seam-side against your palm.
Place in the baking pan. Repeat until you have 15 rolls. Cover and let rise 1 hour.
Brush the rolls with 2 Tablespoons of melted butter.
Sprinkle the rolls with flaky sea salt.
Bake until golden. Remove the rolls from the oven and brush again with melted butter (optional) before serving.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be soft and smooth when you place it in the bowl for the first rise. The dough should not be sticky.
- Every sourdough discard is different. If you find the dough is too wet or too dry as you're kneading, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Use a kitchen scale to divide your dough. This will help ensure you have 15 equal-sized pieces. For me, each roll was about 67g each.
- The rise time will vary depending on the temperature of your room. If your room is cooler, you may need to let the dough rise longer. If your room is warmer, you may not need as much time. Keep an eye on your dough and have patience!
- Brushing the rolls with melted butter adds wonderful flavor - don't skip it!
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard this (in the trash or compost) or use it in sourdough discard recipes like this one.
This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
If you are new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Can you pre-make these rolls ahead of the holidays?
I've done a few freezer tests, and I find that freezing-then-baking doesn't work well. The best option: make the rolls fresh. But, if that isn't an option for you, and you know you're baking to freeze them, this is what I recommend:
- Bake: Bake the rolls completely, but omit the flaky sea salt on top of the rolls (you'll add this later when you reheat).
- Freeze: Once the rolls have cooled, transfer them to an airtight bag or container and freeze (for up to 3 months).
- Reheat: When you're ready to serve the rolls, let them thaw at room temperature (can take 1-3 hours). Then brush the rolls with melted butter, sprinkle with flaky sea salt, and reheat the rolls in the oven at 350 degrees F for 10 minutes.
They will taste almost as good as fresh-baked rolls!
Equipment
I like to mix the dough in a stand mixer (I use a KitchenAid 5-Quart Stand Mixer), but you don't have to. You can also make the dough in a large mixing bowl with a wooden spoon (and knead by hand). I recommend using a kitchen scale to weigh the sourdough discard and to divide the dough for your rolls.
You'll need a large mixing bowl to let the dough rise, and a 9x13-inch baking dish. Use a silicone brush to brush the melted butter in the pan and on the rolls.
kitchen essentials
My Favorite Kitchen Scale
Perfect for measuring the size of these rolls and more!
Storage
Room Temperature Storage: If you plan to eat these rolls within 1-2 days, store them in an airtight container at room temperature. You can reheat them in the microwave for 30 seconds to make them warm and soft again.
Freezer Storage: Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag and freeze for up to 3 months. You can freeze individual rolls, or the full tray of rolls.
- To reheat individual rolls: Reheat individual rolls in the microwave for 30-60 seconds (no need to let them thaw).
- To reheat the whole tray of rolls: Let the rolls thaw at room temperature. Brush the rolls with melted butter, sprinkle with flaky sea salt, then reheat in the oven at 350 degrees F for 10 minutes.
Recipe FAQ
Yes! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You'll also need to adjust the rise times.
Sourdough discard is inactive, so you need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably. If you don't want to use commercial yeast, you can make this recipe with active sourdough starter instead of discard.
Yes! These rolls would be perfect buns for sliders or small sandwiches. You could also divide the dough into fewer pieces to make larger buns or rolls.
Yes! There is a section above with notes on how to make and freeze these rolls ahead of the holidays.
Sourdough Discard Rolls
Ingredients
- ¾ cup non-dairy or regular dairy milk 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
Instructions
- 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 speed to medium and mix until a rough dough forms, about 2 minutes.
- 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.
- Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Brush a 9x13-inch baking pan with 1 Tablespoon melted butter and set aside.**
- Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces. This doesn't have to be exact, but if you do 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.
- Cover the baking dish with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
- 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.
Liz says
Can I sub for the butter for a dairy free option?
Jessica Vogl says
Yes, that will work!
Barbi says
Can you make these without the yeast?
Jessica Vogl says
Yes, you can use active starter instead of discard and then omit the yeast.
Kimmy says
Oh my goodness, these buns came out sooo beautiful thanks so much to this lovely recipe i was able to create them, i didn’t have instant yeast but i had active dry yeast and it still worked out just amazing! I wish i could just post a picture!
Jillian Smith says
I made these for thanksgiving and they were absolutely amazing. I was nervous they would be dry because when I went to shape them they were not sticky at all…. But they turned out so good. Thank you for the recipe.
Megan says
I followed the recipe to the T and they’re coming out like biscuits:( I even had to add more milk to get a soft workable dough.
Jessica Vogl says
Thank you for the feedback! Out of curiosity, were you using metric or cups measurements? I think I'll need to add some more step-by-step shaping instructions, so adding that to the list!