Sourdough Discard Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast
one packet
- 3/4 cup warm water
177 g
- 1/2 cup sourdough discard
142 g
- 1/4 cup sugar
50 g
- 1/4 cup butter)
melted and cooled (56 g
- 1/2 teaspoon salt
2 g
- 2 1/2 cups all-purpose flour
350 g
- Egg
for egg wash
Directions
- 1
Begin by whisking warm water and yeast in your stand mixer bowl. Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.
- 2
Add sourdough discard, sugar, cooled butter, salt, and flour. Using a dough hook attachment, mix on low speed for 2 minutes.
- 3
Increase to level 2, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. It should pass the windowpane test. This will take around 5-10 minutes.
- 4
You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
- 5
Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
- 6
Let the dough rise at room temperature for 60-90 minutes or until doubled.
- 7
After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
- 8
Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
- 9
Place each roll into a greased 9x13 or 8x8 baking dish, the size determined by your preferred placement of the rolls - touching or separated.
- 10
Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
- 11
Preheat oven to 375℉.
- 12
Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls.
- 13
Bake in the oven for about 25-30 minutes, or until they are golden brown.
- 14
Remove from oven and top with melted butter, if desired.
- 15
Cool them and enjoy!
Sourdough Discard Rolls
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About this Recipe
Craving a warm, fluffy roll that tastes like a labor of love but comes together surprisingly easily? These Sourdough Discard Rolls are your answer, turning a common kitchen byproduct into something truly delightful.
This recipe works by harnessing the subtle tang and depth of sourdough discard alongside the reliable lift of active dry yeast. The combination results in a beautifully tender, sweet, and buttery roll that avoids the lengthy proofing times often associated with pure sourdough, giving you incredible flavor in a more accessible timeframe.
What you'll experience is a truly luxurious roll: incredibly soft and airy, with a gentle sweetness that's perfectly balanced by the rich butter. The sourdough discard lends a complex, nuanced flavor that elevates these beyond your everyday dinner roll, without being overtly sour. They're designed to be a fluffy, melt-in-your-mouth treat, perfect for any meal or as a standalone snack.
While these rolls are wonderfully sweet and buttery as written, you can easily adjust the sugar content to suit your preference for a less sweet profile. For an extra touch of richness, brush the baked rolls with a little additional melted butter immediately after they come out of the oven. Experiment with shaping; classic round rolls are always welcome, or try pulling them apart for a rustic tear-and-share presentation.
These sweet sourdough rolls are perfect for serving alongside a comforting dinner, gracing your breakfast table, or simply enjoyed as a wholesome snack. They pair beautifully with a pat of butter, a dollop of your favorite jam, or even as a unique accompaniment to a savory meal.