Sourdough Discard Rolls

Why You’ll Love This Recipe

Sourdough Discard Rolls are soft, fluffy, and packed with a slight tang from the sourdough starter discard. These rolls are the perfect way to reduce waste while creating delicious homemade bread. They pair wonderfully with soups, dinners, or can be used as sandwich rolls. With their pillowy texture and golden crust, these rolls are a satisfying addition to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursourdough starter discard (unfed)warm milksugardry active yeastunsalted buttersalt

directions

Warm the milk slightly (not hot) and combine it with sugar and yeast in a bowl. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the sourdough discard, milk mixture, melted butter, and salt.

Gradually add flour, mixing until a soft dough forms.

Knead the dough for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape into rolls and place on a greased or parchment-lined baking sheet or dish.

Cover and let rise again for 30-45 minutes until puffy.

Preheat oven to 375°F (190°C). Brush the tops of the rolls with melted butter or egg wash.

Bake for 20-25 minutes or until golden brown.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 12 rolls.
Preparation time: 15 minutes
First rise time: 1-2 hours
Second rise time: 30-45 minutes
Baking time: 20-25 minutes
Total time: 2.5 to 3 hours

Variations

Add herbs like rosemary, thyme, or chives for an aromatic touch.
Sprinkle sesame or poppy seeds on top before baking.
Use whole wheat flour for a heartier version.
Add shredded cheese into the dough for a savory twist.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm in the oven at 300°F (150°C) for 5-10 minutes or microwave for 15-20 seconds.

FAQs

Can I use sourdough discard straight from the fridge?
Yes, as long as it’s not overly acidic or has been sitting too long.

Do I need to feed the starter first?
No, this recipe uses unfed discard.

Can I make these rolls overnight?
Yes, let the dough rise overnight in the fridge, then shape and bake the next day.

Can I make them vegan?
Yes, substitute the butter with plant-based butter and use a non-dairy milk.

Can I add sweet fillings?
Absolutely, try adding cinnamon and sugar before shaping for a sweet roll version.

Why didn’t my rolls rise?
Your yeast may be inactive or the environment too cold. Make sure your milk is warm and not hot.

Can I use instant yeast instead?
Yes, reduce the quantity slightly and skip the proofing step.

Can I double the recipe?
Yes, it scales well for larger batches.

Are these rolls tangy?
They have a mild tang from the discard, but not overpowering.

What flour works best?
All-purpose flour gives the softest texture, but bread flour works too for chewier rolls.

Conclusion

Sourdough Discard Rolls are a smart and tasty way to make use of excess starter. With a tender crumb and versatile flavor, they’re ideal for everyday meals or special occasions. Simple to make and customizable, these rolls might just become a staple in your baking routine.

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