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 and Sourdough Discard Hawaiian Rolls!
If you're looking for other sourdough discard recipes, check out this Sourdough Discard Pizza Dough, Sourdough Discard Cinnamon Rolls, and these Sourdough Discard Pretzel Buns.
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!
Why you'll love this recipe
- These soft and fluffy dinner rolls are brushed with butter for a delicious flavor.
- Their 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.
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: Use unflavored non-dairy milk for this recipe (generally unflavored almond milk). If you prefer, you can also use regular dairy milk for these 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.
- All-purpose flour: Using all-purpose flour makes these a more of a fluffy, soft roll than if you use bread flour (which will give you a 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.
- If you're looking for a few other variations of these rolls, check out these Sourdough Discard Garlic Rolls and Sourdough Discard Hawaiian Rolls!
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 smooth and only slightly tacky.
Place the dough in a large, greased bowl and cover with plastic wrap. Let rise for 90 minutes, until doubled in size.
Turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. Place the dough rolls seam-side down into a greased 8x11-inch baking dish.
Cover the dish with plastic wrap or a kitchen towel and let the dough rise for 60 minutes until the rolls have doubled in size.
Brush the rolls with 2 Tablespoons of melted butter.
Sprinkle the rolls with flaky sea salt (optional, but recommended!).
Bake until golden. Remove the rolls from the oven and brush again with melted butter (optional).
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 be slightly tacky, but not 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 the desired consistency.
- When dividing the dough, the pieces do not have to be exactly equal-sized. If you do want them to be perfectly equal (for identically sized rolls), weigh your dough and then divide by 12. This will tell you how much the dough for each of the 12 rolls should weigh.
- 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.
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.
You'll need a large mixing bowl to let the dough rise, and an 8x11-inch baking dish (often a lasagna dish is the perfect size). 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. When you're ready to serve, let the rolls thaw at room temperature, then reheat in the microwave for 30-60 seconds.
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.
Sourdough Discard Rolls
Ingredients
- ½ cup + 1 teaspoon non-dairy or regular dairy milk warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 ¾ cups 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 shaggy 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 just slightly tacky (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 an 8x11-inch baking dish with 1 Tablespoon melted butter and set aside.**
- Turn the dough onto a smooth work surface and divide into 12 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 12. For me, each roll weighs about 68 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 12 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 20-25 minutes until golden brown. If desired, brush with additional melted butter before serving.
Aletha
Can I use my Kitchen-Aid mixer with the dough hook attachment instead of hand kneading?
Jessica Vogl
I like to start my dough with the stand mixer and then knead by hand. I find that you get a better dough and final product that way.
Mila
I made this and everyone loved it! Only mine were a little bit dry maybe bc of too much flour or too long of a rise? i don’t know. They were fluffy and good!
Teri Ansevin
I'm looking forward to trying this recipe, however my discard is the following ratio, 50grams starter, 100 grams water, 100 grams flour. What adjustments do I need to make?
Jessica Vogl
You're still feeding it with a 1:1 ratio (same amount of flour and water), so you can use the recipe as written.
Kendra LeVieux
I have regular yeast granules, not “instant” yeast. Can that be used?
Jessica Vogl
Do you mean active dry yeast? You could use that, but the yeast will need to bloom until foamy (about 5 minutes) on the warmed milk before you continue adding the other ingredients.
Lauren
I think I didn’t knead my dough long enough. They smell amazing but they’re quite pale. Definitely a cross between a roll and a biscuit. I will definitely try again! It was an easy recipe to follow.
Tanya
My husband tried them and said “these are nice biscuits” if that doesn’t tell you how they turned out…
They didn’t look like rolls, the dough was very dry and the rolls were bumpy, I followed the recipe. Not sure what happened?
Jessica Vogl
Interesting. It sounds like the dough wasn't kneaded long enough, as it should be completely smooth and soft before the first rise (my guess is that's where you were getting some lumps that hadn't fully been incorporated). Thank you for the feedback!
Raven
This recipe is insanely easy and so yummy.
I have a starter my dad gave me a couple years ago and I haven’t actually made any sourdough bread with it! I have tried and failed a few times, so I have been apprehensive about trying new recipes. This one could not have been easier to try and turned out perfect at every step. We used them to make sliders for dinner and they were awesome! I will absolutely be making these regularly!
Jessica Vogl
Amazing! So glad you loved them (and got to use your sourdough starter)!
Jesslyn
These are amazing! I’m so glad I came across your recipe. Easy and the most delicious rolls I’ve had. I'm making them again, the dough is rising as we speak 🙂
Barbara
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! Plus I love using up my discard! It’s a beautiful win-win recipe. Thanks for sharing it with us!
Jessica Vogl
I'm so glad you love them! Thank you for sharing!
Kira
Have you made them without the instant yeast?
Jessica Vogl
You can do that if you use active sourdough starter instead of discard. There are some notes on this in the "substitutions" section above!
Dami
Wonderful results! Mine were not very sourdough-y, but that's not the fault of the recipe. They are soft, tender, and just look beautiful. The only thing I would change would be to use a larger pan. I don't have an 8x11, so I used my 7x11. I think next time (and there will definitely be a next time) I'll use my 9x13.
As for the recipe, I think having all ingredients with metric amounts would be awesome.
Thanks!
Jessica Vogl
Thanks for the feedback, Dami!