Sourdough Discard Rolls
These soft, pillowy sourdough discard rolls are lightly tangy with a gorgeous golden-brown top. The combination of unfed starter and commercial yeast gives you reliable, quick-rising dinner rolls with that unmistakable sourdough flavor, all in about 90 minutes from start to finish.
Equipment
- Stand mixer with dough hook attachment - optional, can be made by hand
- Large mixing bowl - if kneading by hand
- Measuring cups and spoons
- Kitchen scale - highly recommended for accuracy
- Instant-read thermometer - for checking water and yeast activation temperature
- 9x13 inch baking pan - or 12-inch cast iron skillet
- Parchment paper - optional
- Plastic wrap or clean kitchen towel - for covering during rise
- Wire cooling rack
- Pastry brush - for buttering the tops
Ingredients
- 1 cup sourdough discard - 240g, unfed and at room temperature
- 0.5 cup warm water - 120ml, 100-110°F / 38-43°C
- 2.25 tsp active dry yeast - 7g, or instant yeast, one standard packet
- 2 tbsp granulated sugar - 25g
- 1 large egg - at room temperature
- 3 tbsp unsalted butter - 42g, melted and cooled slightly
- 1 tsp salt - 6g
- 3.5 cup bread flour - 360-420g, plus extra for dusting
- 2 tbsp unsalted butter - 28g, softened, for brushing after baking
- Maldon sea salt flakes - optional, for sprinkling on top
Instructions
- Combine warm water (100-110°F), sugar, and yeast in the mixer bowl. Let stand for 5-10 minutes until foamy.
- Add sourdough discard, room-temperature egg, and cooled melted butter to the yeast mixture. Stir until roughly combined.
- Add salt and 3 cups bread flour. Mix until a shaggy dough forms. Add additional flour 1 tablespoon at a time if needed, up to 3 1/2 cups total.
- Knead with dough hook on medium-low for 7-9 minutes, or by hand for 10-12 minutes, until dough is smooth, elastic, and springs back when poked.
- Shape dough into a ball, place in a greased bowl, turn to coat. Cover and let rise in a warm spot for 45-60 minutes until doubled in size.
- Punch down the dough. Divide into 12 equal portions (about 70-80g each). Shape each into a smooth, tight ball by pulling edges to the center and rolling against the counter.
- Place shaped rolls into a greased 9x13 inch pan. Cover and let rise for 30-45 minutes until puffy and expanded. Preheat oven to 375°F (190°C).
- Bake for 18-22 minutes until deep golden brown. Tent with foil if browning too quickly. Tops should be golden and a roll from the center sounds hollow when tapped on the bottom.
- Remove from oven and immediately brush generously with softened butter. Let cool in the pan for 5-10 minutes before serving warm.
Notes
- Use room temperature ingredients for best results - cold egg, discard, or butter can slow down yeast activity.
- Don't over-flour the dough; slightly tacky dough produces softer rolls.
- Let the second rise finish completely - rushed proofing is the most common cause of dense rolls.
- Test your yeast before starting: if it doesn't foam within 10 minutes, it's dead and you need fresh yeast.
- Brush with butter immediately out of the oven for the best sheen and flavor.
- Weigh your flour for the most consistent, accurate results every time.
- Store cooled rolls in an airtight container at room temperature for up to 3 days.
- Freeze fully baked rolls for up to 3 months; reheat wrapped in a damp paper towel in the microwave for 15-20 seconds.
- For overnight rolls: after shaping, place in the fridge covered for up to 16 hours. Let come to room temperature and proof for 1-1.5 hours before baking.
- All-purpose flour works in place of bread flour for a slightly softer, less chewy roll.