Sourdough Discard Rolls

Name: Sourdough Discard Rolls
Prep time: 15 min
Cook time: 22 min
Total time: 142 min
Ingredients: 1/4 cup warm water ((90–95°F) 60g); 2 1/4 teaspoons active dry yeast (7 g); 2 tablespoons granulated sugar (25 g); 1/2 cup milk (120 g); 3 tablespoons olive oil (40 g); 1 cup sourdough discard (240 g); 2 eggs (100 g); 3 3/4 cups unbleached all-purpose flour (470 g); 1 teaspoon salt (6 g); 1 egg; Pinch of salt

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These sourdough discard rolls are soft, fluffy, and full of classic sourdough flavor. Easy to make and freezer-friendly, they’re the kind of cozy recipe you will make over and over.

Sourdough discard rolls in a pan with one on a plate.

If you’re looking for soft sourdough dinner rolls, but you don’t have time to wait, give this discard rolls recipe a try! The addition of yeast allows these rolls to be done in just a couple of hours.

Why You’ll Love Sourdough Discard Rolls

Simple Pantry Ingredients: This recipe uses simple ingredients that you probably already have in your pantry. If you have a sourdough starter, you’ll just need a few additional ingredients to make this sourdough discard rolls recipe.
Quick to Make: Unlike traditional sourdough artisan bread or sourdough sandwich bread that are long-fermented and use an active sourdough starter, these homemade rolls can be made in a couple of hours! That’s the beauty of sourdough discard recipes. If you’re looking for more quick sourdough discard bread recipes, try my sourdough Irish soda bread, sourdough cheddar biscuits, and sourdough blueberry bread.
Delicious Flavor: You’ll get all the flavor of sourdough bread without the hours usually required to allow sourdough to long-ferment.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Sourdough Discard: This recipe uses sourdough discard, so there’s no need to have your starter in its active and bubbly state. However, you can also use active starter. Just don’t omit the yeast, as it’s the key to making these discard rolls fast.
Yeast: You’ll need the equivalent of one packet of active dry yeast.
Milk: You can use any type of milk—whole milk, skim milk, or another type of milk. I haven’t tested this recipe with dairy-free milks, but they should also work as well.
Flour: Use all-purpose flour—unbleached is preferred, but any type of all-purpose flour is fine.

Equipment:

How to Make Sourdough Discard Rolls

Here are the step-by-step instructions for making sourdough discard rolls.

Collage of four photos showing steps 1-4 for making sourdough discard rolls.

Step 1: In a large mixing bowl (or bowl of a stand mixer), combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5–10 minutes until foamy (Photo 1).

Step 2: Add the remaining 1 tablespoon of granulated sugar, milk, and oil. Mix well. Add the sourdough discard. (Photo 2) Mix until everything is fully combined.

Step 3: Add the eggs, one at a time, mixing well in between each addition (Photo 3).

Collage of four photos showing steps 5-8 of how to make sourdough discard rolls.

Step 4: Add half the flour and salt (Photo 4), mixing until the flour is almost combined (Photo 5), then add the remaining flour (Photo 6). Mix well. If using a stand mixer, use the dough hook attachment; if mixing by hand, use a sturdy spoon or Danish dough whisk, and then knead.

Step 5: Mix until a shaggy dough forms, then knead for 8–10 minutes (or 6–7 minutes with a mixer) until the dough is smooth and elastic and forms a ball. If you are using a Danish dough whisk or a mixing spoon, it might be easier to finish kneading with your hands until the flour is fully incorporated. You can either do this right in the bowl, or you can turn the dough out onto a lightly floured surface.

Step 6: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm, draft-free place for 60-90 minutes or until the dough has doubled in size (Photo 7).

Step 7: Once the dough has doubled, punch down the dough (Photo 8).

Collage of four photos showing steps 9-12 for how to make sourdough discard rolls.

Step 8: Place the dough onto a clean surface and divide dough into 12 equal pieces (Photo 9). Roll each piece into a smooth ball and place in a greased 9×13-inch baking dish or on a parchment-lined baking sheet with sides touching (Photo 10).

Step 9: Cover the rolls with plastic wrap or a damp towel, and let them rise again for 30–45 minutes in a warm, draft-free place, until puffy and nearly doubled (Photo 11).

Step 10: While the rolls are rising, preheat the oven to 350 degrees F. In a small bowl, whisk the egg and add a pinch of salt. Just before baking, brush the top of the rolls with the egg wash for a shiny, golden crust (Photo 12).

Collage of two photos showing sourdough discard rolls in a baking pan, before and after baking.

Step 11: Bake in the preheated oven for 20-22 minutes or until the buns are golden brown and the internal temperature is 190 degrees F. Cool in the pan for 3-4 minutes.

Pan of sourdough discard rolls after baking, with one roll being lifted up on a spatula for serving.

Serve and enjoy these fluffy sourdough discard dinner rolls.

Sourdough discard roll on a plate with butter on both halves.

How to Store

Store sourdough discard rolls at room temperature in an airtight container or bread bag for 2-3 days. They freeze well for up to 2 months.

How to Freeze

You can either freeze the fully-baked rolls by putting them in a freezer bag or freezer container and storing for a month or two, or you can freeze the unbaked rolls.

To freeze sourdough discard rolls before baking, follow the recipe up to the point where you shape each roll into a ball. Put the shaped rolls on a parchment-lined baking sheet (making sure the rolls aren’t touching) and flash freeze the rolls a few hours, or until the rolls are frozen solid. Transfer the frozen rolls to a freezer bag and seal. Put in the freezer and store for up to 3 weeks.

When ready to bake the frozen rolls, remove from the freezer and place them on a greased baking pan, leaving space between them to allow them to rise. Cover and allow them to thaw and rise for 4-8 hours, or until they have doubled in size. If you put them in a warm spot (like a bread proofer), the time will be shorter. If your kitchen is on the cooler side, it will take longer. After they have doubled in size, bake according to the recipe instructions.

Tips

For additional flavor, add some garlic and herbs to the dough, or add some cheddar to the dough before rolling into balls. Or, sprinkle the tops of the rolls with sesame seeds or homemade everything bagel seasoning after brushing with egg wash.
Brush the dough with the egg wash before baking for golden crust. This is optional. You can bake without the egg wash and brush with butter as soon as the rolls are baked and out of the oven.
This recipe uses unfed or discarded sourdough starter. So it is the perfect recipe to make right before you have to feed the starter again.

Sourdough discard rolls piled up in a bread basket for serving.

Tips for Kneading in the Bowl by Hand

For kneading right in the bowl: Use one hand (or both) to fold and press the dough against the sides of the bowl. Rotate the bowl as you go, folding the dough over itself and pressing it down repeatedly.
Continue for 8–10 minutes, adding just a sprinkle of flour if it’s sticking too much to your hands — but resist the urge to add too much, or the rolls will be dry.
You’re done kneading when: The dough is smooth and slightly tacky (not sticky like batter), and it bounces back when lightly pressed with a finger.
Use a plastic dough scraper or bowl scraper to help fold and turn the dough — it’s very helpful for keeping things tidy.
Let the dough rest for 5 minutes midway through kneading if it’s resisting; this relaxes the gluten and makes it easier to work.
Lightly oil your hands if the dough is very sticky.

Recipe FAQs

Is sourdough discard bread the same as sourdough bread?

Sourdough discard bread (and these sourdough discard rolls) is a bit different from long-fermented sourdough bread, because instead of using the wild yeast from an active starter, it uses store-bought commercial yeast. However, you’ll still enjoy the flavor of sourdough bread in these delicious rolls.

Is sourdough discard bread still healthy?

Sourdough discard bread still contains sourdough starter, which is full of probiotics, which are useful for gut health.

Why can’t you make bread with sourdough discard?

If your sourdough starter hasn’t been fed and in its active state, it may not have the power to make your bread dough rise. That’s why we’re adding yeast to this recipe. The commercial yeast will act as the leavening agent that causes these soft sourdough discard rolls to rise.