These sourdough discard dinner rolls are soft, warm, and full of good flavor. They use leftover sourdough starter, so you waste less and get a tasty bread. The rolls are fluffy on the inside, golden on the outside, and smell like home. This recipe is a simple crowd-pleaser, easy to shape, and great for family dinners or small parties. They pair well with soups, salads, or a roast, and are even delicious on their own with butter, or alongside an autumn chicken dinner with roasted vegetables. Get ready to pull these warm rolls from the oven and watch everyone smile.
how to prepare Sourdough Discard Dinner Rolls
- Mix 1 cup sourdough discard, 1/2 cup warm milk, 2 tablespoons sugar, and 1 beaten egg in a bowl. Stir to combine.
- Add 2 cups all-purpose flour, 1 teaspoon salt, and 2 teaspoons active dry yeast. Stir until the dough forms.
- Turn dough to a floured surface and knead 5 to 7 minutes until smooth and soft. If dough is sticky, add a little flour.
- Place dough in a greased bowl, cover with a towel, and let it rest in a warm spot for 30 to 45 minutes, until it has grown a bit.
- Divide dough into 12 equal pieces. Shape each into a round roll and place them in a greased 9×13 pan.
- Cover the pan and let the rolls rise 20 to 30 minutes, until puffy.
- Preheat oven to 375°F, brush rolls with melted butter or egg wash, and bake 15 to 20 minutes until golden brown.
- Brush hot rolls with more butter, let cool a few minutes, then serve warm.
Why You’ll Love Sourdough Discard Dinner Rolls
- They use sourdough discard, so you save the starter and cut waste.
- The rolls are soft, tender, and have a mild, tangy flavor that everyone likes.
- This recipe is quick and simple, so you can make fresh rolls without a long wait.
- You can change the rolls easily, adding herbs, cheese, or garlic for more taste.
tips for success
- Use warm milk, not hot, to help the yeast wake up.
- If your discard is very thick, stir in a little water to loosen it before mixing.
- Keep dough slightly sticky, it makes the rolls softer. Add flour slowly, only if needed.
- Let the rolls rise in a warm spot, like near a warm oven or on top of the fridge.
- Watch the rolls in the oven, baking times can change by a few minutes with different ovens.
- Brush with butter right after baking, it gives a soft crust and good shine.
Serving Suggestions
- Serve warm with salted butter or honey for simple comfort.
- Pair with soups like tomato or chicken noodle for a cozy meal.
- Use as a side for roast chicken or pork, they soak up gravy well.
- Make small sandwiches with ham, cheese, or leftover turkey for lunch.
- Add garlic butter and bake a few minutes for quick garlic rolls.
FAQs
Q: What is sourdough discard, and can I use any starter?
A: Sourdough discard is the extra starter you remove when you feed it. You can use any fed or unfed starter, it will add mild tang and good texture.
Q: Do I need to add yeast if I use discard?
A: Yes, this recipe uses a small amount of yeast to help the rolls rise faster and stay light.
Q: Can I make these ahead and freeze them?
A: Yes, bake the rolls, cool them, then freeze in a bag. Reheat in the oven or microwave when ready to eat.
Q: How do I make them dairy free?
A: Use plant milk and a dairy-free butter or oil for brushing, the rolls will still turn out soft.
Q: Can I add seeds or cheese on top?
A: Yes, sprinkle seeds or shredded cheese before baking for extra flavor and texture.
Conclusion
These sourdough discard dinner rolls are simple, soft, and a smart way to use leftover starter, they make dinner feel special without extra work. For a fast, tested take on discard rolls you can compare with, see One Hour Sourdough Discard Rolls – Amy Bakes Bread.
Sourdough Discard Dinner Rolls
Ingredients
Method
- In a bowl, mix the sourdough discard, warm milk, sugar, and beaten egg until well combined.
- Add the all-purpose flour, salt, and active dry yeast. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and soft.
- If the dough is sticky, add a little flour as needed.
- Place the dough in a greased bowl, cover with a towel, and let it rest in a warm spot for 30 to 45 minutes, until it has grown.
- Divide the dough into 12 equal pieces and shape each piece into a round roll.
- Place the rolls in a greased 9x13 pan.
- Cover the pan and let the rolls rise for 20 to 30 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Brush the rolls with melted butter or egg wash.
- Bake for 15 to 20 minutes until golden brown.
- Brush the hot rolls with more butter, let cool for a few minutes, and serve warm.
