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One-Hour Soft Sourdough Discard Rolls

Close-up of freshly baked, golden brown sourdough discard rolls, glistening with a melted butter glaze.
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Make soft, fluffy sourdough discard rolls quickly. This recipe uses your leftover starter discard and delivers tender rolls ready in about one hour, perfect for weeknight dinners.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed)
  • 1 cup warm water (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup whole milk, warmed slightly
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for brushing
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 large egg, beaten (for egg wash, optional)

Instructions

  1. In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until foamy. This shows the yeast is active.
  2. Stir the sourdough discard, warm milk, and 1/4 cup melted butter into the yeast mixture. Add the salt.
  3. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. You may not need all the flour.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be soft but not overly sticky.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm spot for 30 minutes, or until it has nearly doubled. This is your quick rise.
  6. Gently punch down the dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
  7. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a little space between them for them to touch as they bake.
  8. Cover the pan loosely and let the rolls rest for a second rise for 15 to 20 minutes while you preheat your oven to 375°F (190°C).
  9. Brush the tops of the rolls with the beaten egg wash (if using) or a little milk for color.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. While the rolls are hot, melt the remaining 2 tablespoons of butter. Brush the melted butter over the tops of the rolls immediately after removing them from the oven.
  12. Serve your soft dinner rolls warm.

Notes

  • For buttery dinner rolls flavor, mix 2 tablespoons of melted butter with 1 clove of minced garlic and a pinch of dried parsley to brush on after baking instead of plain butter.
  • If you skip the egg wash, the rolls will still brown nicely due to the sugar content.
  • This recipe works well for using up sourdough starter discard, giving you tangy sourdough rolls without a long fermentation time.

Nutrition

Find it online: https://kitchenslang.com/sourdough-discard-rolls-recipe/