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
