If you're looking for some delicious, super soft dinner rolls, these Sourdough Discard Rolls are perfect for you! These rolls are made with sourdough discard, but you can also modify them to be made with active sourdough starter if you prefer. They're a great side dish with any meal, or for sliders or mini sandwiches!
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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
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!
- You might also love these Sourdough Discard Hawaiian Rolls and these Sourdough Discard Garlic Rolls.
- 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!
- Freezing a few bakes ahead of time? These Sourdough Discard Bagels also freeze well!
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.
- 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.
- Learn more about how to make a sourdough starter.
- 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.
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. To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- 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.
- You might also love these Sourdough Discard Pumpkin Dinner Rolls.
- Try a potato roll - Try these Sourdough Discard Potato Dinner Rolls for a potato roll version of this recipe!
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! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer and mix until a rough dough forms.
- Step 2: 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.
- Step 3: Divide the dough into 15 equal-sized pieces. I recommend using a kitchen scale here!
- Step 4: Using one palm for friction, roll the dough into a smooth ball with the seam side against your palm.
- Step 5: Place in the baking pan. Repeat until you have 15 rolls. Cover and let rise 1 hour.
- Step 6: Brush the rolls with 2 Tablespoons of melted butter.
- Step 7: Sprinkle the rolls with flaky sea salt.
- Step 8: 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!
- If you're looking for a few other sourdough discard recipes, check out these Sourdough Discard Cinnamon Rolls and these Sourdough Discard Pretzel Bites.
Can you pre-make dinner rolls ahead of time?
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!
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 FAQs
Yes! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You'll also need to increase 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.
If you're looking for a few other fun dinner ideas, try this Sourdough Discard Pizza Dough or these Sourdough Discard Tortillas!
Yes! There is a section above with notes on how to make and freeze these rolls ahead of time (perfect for the holidays). I highly recommend baking fully, freezing, then reheating when you're ready to serve.
More Sourdough Discard Rolls
If you tried these Sourdough Discard Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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
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.
Erin says
I made these Wednesday Nov 26, the day before Thanksgiving 2025.
This was my first attempt at making anything sourdough.
I purchased an Organic starter on FB marketplace about 10 days ago.
The bottle said there was 75g of starter. I put it on my kitchen counter and started feeding it once a day in the evening. I started with a one to one to one. 75 g starter, 75 g flour, 75 g water.
After several days of reading about sourdough rolls on a bunch of websites and watching some YouTube videos I increased my amount of my starter to 113 g, and started using 113 g flour, 113 g water to feed it. My starter is 1:1:1
I kept it going every day like this until yesterday (Wednesday Nov 26).
I wanted to make the rolls only using the active starter.
On Wednesday I got up and fed my starter in the morning and then waited for it to almost double in size. Once it had doubled I started to make the rolls using Jess's instructions for using the active starter.
It took about double the rise time for both times the dough needed to rise.
My rolls were not ready to eat until about 8:00 pm so I guess if you wanted to eat them earlier in the day, you would want to start very early in the morning.
I left them on the kitchen counter in the 9 x 13 pan I made them in and once they were cooled off I covered them with foil. When I looked at them this morning the tops were definitely less crusty than they were when I took them out of the oven fresh.
I plan to gently reheat them with more butter on top to serve with Thanksgiving dinner.
One thing I wish there was a weight measurement for the flour. The recipe says 3 1/2 cups, but not a gram weight. I used this method to measure the flour in cups "spoon it into the measuring cup from the bag or container, overfill it slightly, and then level off the excess with a straight edge like a knife".
Now in the comments I see Jess said a cup of flour in her kitchen weighs 148 grams. I guess I could use the measuring method to figure out what one cup of flour weighs in my kitchen, then I will know for future reference. I used organic unbleached flour from King Arthur.
Does bread flour weigh different than unbleached flour? (just curious about this)... I supposed different types of flour have different weights for volume right? like whole wheat would weigh different than unbleached white and so on...
Happy Thanksgiving everyone!
Jessica Vogl says
Thank you for your detailed notes! There are metric measurements listed in the recipe card. There is a button you can toggle between Metric and US Customary measurements at the top of the ingredients list. I hope that helps! Also, bread flour and AP flour have the same weight. Whole wheat flour weighs a little bit less.
Abby says
I haven’t tried this but if wanted to prep this and then place in the fridge, then just pull it out to rise for the last 60 minutes, do you think that would work?
No worries if not, I’m just going to be on a time crunch day of and wanted to see if prep was an option with this recipe!
Jessica Vogl says
I'm not sure how much extra time you need, but you could do the first rise in the fridge overnight, then shape / second rise / bake the next day.
If that isn't the timing you're looking for, you could shape the rolls, pop them in the fridge, and then let them come to room temperature and complete the second rise. That will probably take about 2 hours (for the dough to come to room temp, then rise as needed). Hope that helps!
Amber Flores says
These were very easy!! They turned out just amazing and delicious!! I made the yesterday to have today for thanksgiving, they were so good they are half gone even my picky 6 year old who only eats papa John’s breadsticks when we order any pizza liked them! They were fluffy and the taste was restaurant quality! My discard is from a more 1:5:5 than a 1:1:1 and I didn’t change anything and also used an active yeast as I don’t have instant. I used king Arther all purpose flour and wow I am just so happy to have found your recipes! HAPPY Thanksgiving
Shirl Scanlon says
If using active starter, how long should the rise time be?
Jessica Vogl says
Unfortunately I don't have those times for you since this was designed to be a discard recipe!
Lexie says
Is there any way you could put the exact grams along with the cups measured to help me figure out the exact grams you used. I use a scale so it’s hard for me to do the measurements you used!
Jessica Vogl says
Grams measurements are listed! In the recipe card you can toggle between Metric measurements and US Customary measurements (there is a button at the top of the ingredients list).
Erin says
I used an active starter. I got up early in the morning and fed my starter, waited for it to almost double in size. Then started making the rolls using Jess's instructions. I at least doubled all the times for the dough to rise and for the rolls to rise. My rolls turned out perfect. I did not have them ready to eat though until 8:00 pm in the evening.
I made them on Wednesday before Thanksgiving. Once they were baked I let them cool and then left them in the 9 x 13 pan on the kitchen counter and covered them with foil. I plan on gently reheating them today for Thanksgiving dinner, I will add more butter on the top too.
Mayra says
My dough ends up to dry? What can I do?
Jessica Vogl says
Add more milk (1 Tablespoon at a time) to reach your desired dough consistency! I also highly recommend using the metric measurements, at least for measuring the flour and sourdough discard.
Jill Daly says
Hi Jess! Could I make these a day before Thanksgiving? If so what would yiubatore them in?
Jessica Vogl says
Hi! If you want to make them the day before, I'd recommend doing the first rise in the fridge overnight, then shape / second rise / bake on Thanksgiving. Alternatively, you can also bake them, then freeze (and then you can make them farther in advance, too). There are directions in the post above on reheating, etc!
Tamara Bojanovic says
Hi!
I made this recipe and the flavor was amazing! I do think my dough was a little dry (I did have my 2&1/2 year old twins helping me) when I was kneading but I wasn’t 100 % sure so I didn’t end up adding any liquid- I likely would next time if the texture was similar. Didn’t really matter because they tasted and looked great!
My question is, think I could half the size and make double? I wanted to make them for thanksgiving but I’m afraid- since they are pretty hearty- with everything else, they are too big and a lot of people wouldn’t eat the whole thing! Would love to know your thought. Guess I’m worried it would change the consultancy/ moisture.
Thanks again!
Jessica Vogl says
Glad you liked them! It sounds like you could definitely add a bit more liquid (I also recommend measuring the flour in grams for the most accurate measurements). Yes, if you wanted to make 30 rolls instead of 15, you could! You could still use the 9x13-inch baking pan. I'd bake them the same amount of time, but check on them a few minutes early just in case they're done earlier!
Lina says
The rolls are great, I’ve baked them several times. Unfortunately, the flour measurements are pretty inaccurate, I used 2-2.5 cups of flour instead of 3.5 cups as in the recipe.
Jessica Vogl says
Hi Lina! I highly suggest measuring at least the flour and discard in metric measurements. Cups can be so different. I use the metric measurements in my own kitchen (and for me in my kitchen, 1 cup = 148g of flour). Hope that helps!
Coco says
Dying to make these. I’ve got lots of discard but my feeding ration is
30 starter
125 water
140 flour
Any tips on what to adjust in the recipe for successful rolls?
Jessica Vogl says
Your discard has slightly more flour than water in it, compared to what I used (with a 1:1 starter, your discard is 50% water and 50% flour). With that, I'd slightly decrease the amount of flour you add to the recipe to start. When kneading, adjust as necessary with more flour / water until you have the desired dough consistency. You could figure out precise percentages and grams measurements if you like, but I'd personally go by feel!
Danean Boyer says
Wow, these were easy to make and off the chain delicious!
Can I make them ahead and freeze? Have you done that before?
Jessica Vogl says
So glad you liked them! 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.
Susan Harstrick says
Can this recipe be made with bread flour or wheat bread flour
Jessica Vogl says
You could use bread flour (the rolls will be a bit chewier / crustier). For whole wheat, you should be able to do 50% AP flour and 50% whole wheat flour without having to change anything else in the recipe, but I haven't tried it. If anything, might need a bit more liquid (whole wheat flour generally needs more liquid).
Sydney says
Planning to make these tomorrow for Thanksgiving. If my active starter is 1:3:3 (50g starter, 150g water, 150g flour), should I still add the full amount of flour?
Jessica Vogl says
Your starter still uses the same amount of flour as water, so you can use the recipe as written! I highly recommend measuring the starter and flour by weight and not cups for the recipe.
Sylwia Vaclavek says
Hey Jess, can I make them (shape and all) the night before, store them in the fridge overnight, and bake them the next morning?
Jessica Vogl says
I haven't tried that! You could certainly let the first rise happen in the fridge overnight, then shape / second rise / bake in the morning, but I'm not sure if doing the second rise overnight would work (my hesitation is that it may be too much time and they might end up falling flat).
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!