Sourdough Discard Rolls

5 from 1 vote

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.

Prep Time15

Cook Time22

Rising Time1 45

Total Time2 22

Course: Bread, Sourdough

Cuisine: American

Servings:

Calories: 224kcal

Author: Joy Kincaid

Equipment

Stand Mixer optional
9 x 13 baking dish

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

Egg Wash

1 egg
Pinch of salt

Instructions

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.
Add the remaining 1 tablespoon of granulated sugar, milk, and oil. Mix well.
Add the sourdough discard. Mix until everything is fully combined.
Add the eggs, one at a time, mixing well in between each addition.
Add half the flour and salt, mixing until the flour is almost combined, then add the remaining flour. 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.
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.
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.
Once the dough has doubled, punch down the dough and divide it into 12 equal pieces.
Roll each piece into a smooth ball and place in a greased 9x13-inch baking dish or on a parchment-lined baking sheet, spaced slightly apart.
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.
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.
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.

Notes

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 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.

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