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Sourdough Discard Rolls Recipe

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4.3 from 6 reviews

These Sourdough Discard Rolls are soft, fluffy, and perfect for using up leftover sourdough starter discard. They combine instant yeast with sourdough discard to create a tender crumb with a subtle tang. With minimal hands-on time and a quick rise, these rolls bake up golden brown and delicious — perfect for sandwiches, dinner sides, or snacking fresh and warm.

  • Total Time: 1 hour
  • Yield: 12 rolls

Ingredients

Dough

  • 240 grams water, warmed (98-100ºF) (about 1 cup)
  • 15 grams instant yeast (about 1 1/2 Tablespoons)
  • 20 grams granulated sugar (about 2 Tablespoons)
  • 150 grams sourdough discard (scant 2/3 cup)
  • 1 large egg (about 50 grams)
  • 35 grams unsalted butter, melted (about 2.5 Tablespoons)
  • 12 grams salt (about 2 teaspoons)
  • 540 grams bread flour (about 4 cups)

Egg Wash

  • 1 egg
  • splash of water

Instructions

  1. Mix the starter and liquids. To the bowl of a stand mixer, add warm water (around 98-100ºF) and sourdough discard. Mix together quickly to combine. This ensures the cold discard warms up to aid yeast activation.
  2. Add sugar and yeast. Stir in the sugar and instant yeast. Wait a moment to observe the yeast activation, which is indicated by a yeasty aroma and clumping.
  3. Add egg, butter, and salt. Crack in the egg, add melted butter and salt, then mix to incorporate all wet ingredients evenly.
  4. Add flour and knead dough. With the dough hook running, add the bread flour gradually, reserving about half a cup. Knead for 5-7 minutes until the dough forms a smooth, elastic ball. If too sticky, incrementally add reserved flour until dough is tacky but not sticky. Alternatively, knead by hand for 7-8 minutes.
  5. Shape rolls. Turn dough onto a clean countertop. Divide into 12 equal pieces (~85-90 grams each). Shape each piece into a smooth, taut ball by pinching the sides under and rolling on the surface using your cupped hand to create tension.
  6. Arrange and proof. Nestle the shaped rolls close together in a 12-inch round or 9×13-inch baking pan lined with parchment paper if needed. Cover with a kitchen towel and let rise in a warm spot for about 30 minutes until the rolls have puffed and are touching.
  7. Preheat oven. Remove the rolls if proofing in the oven, then preheat the oven to 375ºF.
  8. Prepare egg wash and apply. Whisk together one egg with a splash of water. Lightly brush this mixture over the tops of the risen rolls for a glossy finish.
  9. Bake the rolls. Bake at 375ºF for about 20 minutes until golden brown and the internal temperature reaches 190ºF.
  10. Finish and cool. Optionally brush the warm rolls with melted butter for extra richness. Allow to cool slightly before serving.

Notes

  • Make sure the water temperature is between 98-100ºF to properly activate the instant yeast, especially if using cold sourdough discard.
  • Proofing times may vary depending on room temperature; keep the dough warm to encourage rising, using an oven with the pilot light on as a warm spot if necessary.
  • Use bread flour for best structure and chewiness; all-purpose flour can be substituted but may affect texture.
  • Egg wash is optional but gives a beautiful glossy crust and golden color.
  • These rolls freeze well after baking; thaw and warm before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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