Sourdough Discard Dinner Rolls
Soft, pillowy dinner rolls with a subtle tang from sourdough discard. Ready in about 2 hours with just one rise, these beginner-friendly rolls bake up golden brown with a tender pull-apart interior.
Equipment
- Stand mixer with dough hook - or large mixing bowl for hand kneading
- 9x13-inch baking dish - or rimmed baking sheet
- Instant-read thermometer - for milk temperature and roll doneness
- Kitchen scale - strongly recommended for accuracy
- Pastry brush - for applying melted butter
- Plastic wrap - or clean kitchen towel for covering dough
- Bench scraper - or sharp knife for dividing dough
- Wire cooling rack
Ingredients
- 120 g sourdough discard - 1/2 cup, at room temperature, unfed is fine
- 240 ml whole milk - 1 cup, warmed to 100-110°F / 38-43°C
- 57 g unsalted butter - 4 tablespoons / 1/2 stick, melted and cooled slightly, plus extra for brushing
- 1 large egg - at room temperature
- 50 g granulated sugar - 1/4 cup
- 9 g instant yeast - 1 tablespoon, also called rapid-rise or bread machine yeast
- 10 g fine salt - 1 3/4 teaspoons
- 560 g bread flour - 4 1/2 cups, plus a little extra for dusting
- flaky sea salt - optional but highly recommended, for topping
Instructions
- Warm milk to 100-110°F (38-43°C). Combine with sourdough discard, melted butter, egg, and sugar in mixer bowl.
- Add instant yeast, salt, and bread flour. Mix with dough hook until a shaggy dough forms.
- Knead 8-10 minutes on medium-low speed until dough is smooth, elastic, and passes the windowpane test.
- Place dough in lightly greased bowl, cover, and let rise in warm spot for 60-75 minutes until doubled in size.
- Punch down dough. Divide into 12 equal portions (about 90-100g each). Shape into smooth balls and place seam-side down in greased 9x13-inch baking dish.
- Cover and proof for 30-45 minutes until puffed and just touching. Preheat oven to 375°F (190°C).
- Bake on center rack for 20-25 minutes until golden brown and internal temperature reaches 190-200°F (88-93°C).
- Brush generously with melted butter immediately after removing from oven. Cool 5 minutes before serving.
Notes
- Measure by weight: Weighing flour and all ingredients gives the most consistent results. A kitchen scale is the best investment for bread baking.
- Milk temperature: Aim for 100-110°F (38-43°C). If the milk is too hot (above 115°F / 46°C), it will kill the yeast and the rolls won't rise.
- Room temperature discard: Take your discard out of the fridge about 30 minutes before starting. Cold discard slows fermentation and is harder to incorporate.
- Windowpane test: Stretch a small piece of dough between your fingers. If it stretches thin enough to see through without tearing, the gluten is sufficiently developed.
- Warm proofing spot: If your kitchen is cool, place the covered bowl in the oven with just the oven light on, or next to a warm stovetop.
- Make ahead: Shape the rolls, place in the baking dish, cover tightly, and refrigerate overnight (up to 16 hours). Bring to room temperature and proof for 45-60 minutes before baking.
- Freezing: Wrap individual baked rolls tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight or reheat directly from frozen.
- Reheating: Microwave a roll wrapped in a damp paper towel for 15-20 seconds, or reheat at 300°F (150°C) for 8-10 minutes covered with foil.
- Double butter brush: Brush with butter before baking for color, and again immediately after baking for that signature soft, shiny top.
- Dough consistency: Sourdough discard varies in hydration. If dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.