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Quick Soft Sourdough Discard Dinner Rolls

A white bowl filled with golden brown, soft sourdough discard rolls stacked high, sitting near a window.
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Make soft, fluffy dinner rolls quickly using your excess sourdough discard. These rolls require minimal rise time and are beginner-friendly.

Ingredients

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  • 1 cup sourdough discard (unfed)
  • 1/2 cup warm milk
  • 2 tablespoons melted butter
  • 1 large egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons melted butter (for brushing)

Instructions

  1. Combine the sourdough discard, warm milk, 2 tablespoons melted butter, egg, sugar, salt, and baking soda in a large bowl. Mix until just combined.
  2. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
  5. Place the dough balls close together in a greased 9×9 inch baking pan for pull-apart rolls, or spaced slightly apart for individual rolls.
  6. Cover the pan loosely with plastic wrap or a clean towel. Let the rolls rest in a warm spot for 30 minutes. They will puff slightly.
  7. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Bake for 15 to 18 minutes, or until the tops are golden brown.
  9. Immediately brush the tops of the hot rolls with the remaining 2 tablespoons of melted butter.
  10. Serve warm.

Notes

  • For extra soft rolls, cover them immediately after brushing with butter and let them steam for 5 minutes before serving.
  • If you prefer a slightly tangier flavor, use discard that is 12 to 24 hours past its peak feeding time.
  • You can make these into pull-apart rolls by placing the shaped dough balls touching in the pan.

Nutrition

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