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Freshly baked sourdough discard dinner rolls on a wooden table.

Sourdough Discard Dinner Rolls

These soft and fluffy sourdough discard dinner rolls are easy to make and perfect for family dinners. They have a mild tangy flavor and pair well with various dishes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Appetizer, Side Dish
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard Use any type of sourdough starter
  • 1/2 cup warm milk Ensure the milk is warm, not hot
  • 2 tablespoons sugar
  • 1 large beaten egg
Dry Ingredients
  • 2 cups all-purpose flour Add flour as needed if the dough is sticky
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast Helps the rolls rise
For Baking
  • 2 tablespoons melted butter For brushing before and after baking

Method
 

Mixing
  1. In a bowl, mix the sourdough discard, warm milk, sugar, and beaten egg until well combined.
  2. Add the all-purpose flour, salt, and active dry yeast. Stir until a dough forms.
Kneading
  1. Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and soft.
  2. If the dough is sticky, add a little flour as needed.
First Rise
  1. 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.
Shaping
  1. Divide the dough into 12 equal pieces and shape each piece into a round roll.
  2. Place the rolls in a greased 9x13 pan.
Second Rise
  1. Cover the pan and let the rolls rise for 20 to 30 minutes until puffy.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Brush the rolls with melted butter or egg wash.
  3. Bake for 15 to 20 minutes until golden brown.
  4. Brush the hot rolls with more butter, let cool for a few minutes, and serve warm.

Notes

You can customize the rolls by adding herbs, cheese, or garlic. Let the rolls rise in a warm spot for the best results.