Soft, fluffy, and golden brown, these sourdough discard dinner rolls are one of my favorite ways to use up leftover starter. They have a light texture, a subtle tang, and a rich, buttery finish—perfect for pairing with soups, salads, or any comforting dinner. Best of all, I can make these rolls without the need for a long fermentation, thanks to a touch of yeast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough discard (unfed)
3/4 cup warm milk (about 100°F)
1 tablespoon honey or sugar
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons unsalted butter, melted
1 large egg
3 cups all-purpose flour (plus extra for kneading)
1 teaspoon salt
1 tablespoon melted butter (for brushing after baking)
Directions
I start by combining the warm milk, honey, and active dry yeast in a large bowl. After stirring, I let it sit for about 5–10 minutes until it becomes foamy.
Then I add the sourdough discard, melted butter, and egg, whisking everything together until smooth.
I mix in the flour and salt until a shaggy dough forms.
On a lightly floured surface, I knead the dough for 6–8 minutes until it feels smooth and elastic. When I’m short on time, I use a stand mixer with a dough hook.
I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, until it doubles in size.
Once it’s risen, I punch down the dough and divide it into 12 equal pieces. I shape them into balls and arrange them in a greased 9×13″ baking dish.
After covering them again, I let them rise for another 30–45 minutes, until puffy.
I preheat the oven to 375°F (190°C) and bake the rolls for 18–22 minutes until they turn golden brown.
While they’re still warm, I brush the tops with melted butter.
Servings and timing
Servings: 12 rolls
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 30 minutes (including rising time)
Calories: Approximately 185 kcal per roll
Variations
Whole Wheat Twist: I sometimes swap out 1 cup of all-purpose flour for whole wheat flour to add some nuttiness and fiber.
Herbed Rolls: For extra flavor, I mix in dried herbs like rosemary, thyme, or garlic powder.
Cheesy Rolls: A handful of shredded cheddar or parmesan added to the dough gives these rolls a savory, cheesy bite.
Sweet Version: If I want a sweeter roll, I increase the sugar to 2 tablespoons and add a dash of cinnamon.
Mini Rolls: I make smaller portions to turn them into mini slider buns—great for parties or snacks.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a zip-top bag for up to 3 months. To reheat, I wrap the rolls in foil and warm them in a 300°F oven for about 10 minutes, or until soft and heated through. If they’re frozen, I thaw them at room temperature before reheating.
FAQs
How sour do these rolls taste?
They have a very mild sourdough flavor, which comes from the discard. It adds a subtle tang without being overpowering.
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise slowly in the fridge overnight. I bring it back to room temperature before shaping and baking.
Do I have to use honey, or can I substitute it?
I can use sugar instead of honey with no issue. Both add a touch of sweetness and help feed the yeast.
What if my dough isn’t rising?
If the dough doesn’t rise, the yeast may be expired, or the room might be too cold. I try placing the bowl near a warm oven or inside a turned-off microwave with a cup of hot water.
Can I use sourdough starter instead of discard?
Yes, but the starter should be unfed to keep the balance of liquid in the recipe. Fed starter will make the dough wetter and might require extra flour.
Conclusion
These sourdough discard dinner rolls are the perfect blend of simplicity and flavor. I love that they help me avoid waste while delivering bakery-quality results right from my kitchen. Whether I’m serving them for a holiday dinner or alongside a weeknight soup, they always make a warm and delicious addition to the table.
📖 Recipe:
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Sourdough Discard Dinner Rolls
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Soft, fluffy, and golden brown, these sourdough discard dinner rolls are a delicious way to use up leftover starter. With a light texture, subtle tang, and rich buttery finish, they pair perfectly with any comforting meal.
Ingredients
1 cup sourdough discard (unfed)
3/4 cup warm milk (about 100°F)
1 tablespoon honey or sugar
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons unsalted butter, melted
1 large egg
3 cups all-purpose flour (plus extra for kneading)
1 teaspoon salt
1 tablespoon melted butter (for brushing after baking)
Instructions
- In a large bowl, combine the warm milk, honey (or sugar), and active dry yeast. Stir and let sit for 5–10 minutes until foamy.
- Add the sourdough discard, melted butter, and egg. Whisk until smooth.
- Mix in the flour and salt until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape into balls and arrange in a greased 9×13″ baking dish.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the rolls for 18–22 minutes until golden brown.
- Brush the warm rolls with melted butter before serving.
Notes
Use room temperature ingredients for best rise.
Can substitute sugar for honey with no issues.
Dough can be made ahead and refrigerated overnight for a slow rise.
To reheat, wrap in foil and warm at 300°F for 10 minutes.
Freeze baked rolls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 185
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
