Soft, fluffy, and full of flavor, these sourdough discard rolls are perfect for any meal. Made with simple pantry ingredients and enriched with butter, milk, and eggs, they’re a great way to use up extra sourdough starter. Whether served warm with dinner, split for sandwiches, or enjoyed with butter and jam, these rolls stay soft for days and freeze beautifully.

Close-up of freshly baked soft sourdough discard rolls with a golden brown crust and fluffy interior.

If you love my Super Soft and Fluffy Sourdough Dinner Rolls Recipe, The Best Sourdough Hot Cross Buns Overnight Recipe, or Milled Whole Wheat Sourdough Discard Hot Cross Buns, you’ll want to add these fluffy sourdough discard dinner rolls to your list.

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They’re a great way to use up sourdough discard without waiting for a long ferment. Thanks to instant yeast (a commercial yeast that works quickly), these soft sourdough discard rolls have a short rise time and a beautifully light texture.

Overhead view of pre-measured ingredients for soft sourdough discard rolls, including flour, eggs, butter, milk, yeast, sugar, and salt.

Ingredients You’ll Need

2 ½ cups all-purpose flour (300g purpose flour – measure with a kitchen scale)
3 tablespoons sugar
1 teaspoon salt
2 ½ teaspoons instant yeast
½ cup sourdough discard (or active sourdough starter)
½ cup warm milk (warmed to about 100°F)
1 large egg (room temperature)
⅓ cup unsalted butter, room temperature
1 egg (for egg wash)

Step-by-Step Instructions

Frothy yeast mixture activating in a small ceramic bowl for soft sourdough discard rolls.

Proof your yeast. Combine yeast into warmed milk with a pinch of sugar. Allow to sit for a few minutes.

Mixing flour, butter, egg, sourdough discard, and other ingredients in the bowl of a stand mixer for soft sourdough rolls.

In the bowl of a stand mixer with a dough hook attachment, whisk together the cups of flour, sugar, salt, and milk with yeast proofed in it. Add the sourdough discard, egg, and room temperature butter.

Dough mixing in a stand mixer with a dough hook attachment for homemade sourdough discard rolls.

Mix on low speed until a shaggy dough forms, scraping the sides of the bowl as needed. Continue kneading for about 5–7 minutes until smooth and elastic.

Smooth ball of dough after kneading, ready for the first rise in a glass bowl

Place dough into a greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled, about 30–45 minutes.

Hands pressing and shaping risen dough on a floured wooden board to prepare for dividing.

Turn out onto a lightly floured surface. Flatten out with your hands to create a small rectangle.

Dough being cut into equal pieces with a bench scraper to form sourdough discard rolls.

Divide into 8 equal pieces.

Hands shaping dough into round rolls on a floured wooden board.

Shape each piece of dough into smooth shaped rolls.

Shaped dough balls in a glass baking dish before baking sourdough discard rolls.

Arrange in a greased baking pan or parchment-lined baking sheet. Cover and let puff for 30 minutes.

Shaped dough balls brushed with egg wash in a glass baking dish before baking sourdough discard rolls.

Preheat oven to 375°F (190°C). Brush tops of the rolls with egg wash. Bake until golden brown—18-20 minutes. Cool slightly on a wire rack.

Store cooled rolls in an airtight container at room temperature for up to 3 days, or in a freezer bag for longer storage.

Tips for Perfect Soft Sourdough Discard Rolls

Use room temperature ingredients – Cold eggs, butter, or milk can slow the dough rise and affect texture.

Measure flour correctly – Spoon flour into your measuring cup and level off to avoid dense rolls.

First rise matters – Let the dough double in size during the first rise for the softest crumb.

Check dough consistency – It should be smooth, elastic, and slightly tacky after kneading. Adjust with a sprinkle of flour or a teaspoon of milk if needed.

Divide into equal pieces – This ensures even baking and consistent roll size.

Egg wash for golden brown tops – Brush lightly before baking for a beautiful bakery-style finish.

Second rise is crucial – Let shaped rolls puff up before baking for a light, fluffy texture.

Use instant yeast or active dry yeast properly – If using active dry yeast, proof it in warm water before adding to the dough.

Bake until golden brown – Rolls should sound hollow when tapped on the bottom.

Store in an airtight container – Keeps rolls soft for 2–3 days, or freeze for up to 2 months.

Frequently Asked Questions

Can I make these rolls with active sourdough starter instead of discard?

Yes! Simply replace the sourdough discard with the same amount of active starter. You can also reduce the instant yeast slightly since your starter contains wild yeast.

Can I use bread flour instead of all-purpose flour?

Yes—bread flour will give your rolls more chew. If you switch, you may need to add a little bit more warm milk to keep the dough soft.

Can I refrigerate the dough overnight?

Yes—after the first rise, shape the rolls, cover tightly, and refrigerate. Bring to room temperature before the second rise and baking.

How do I keep rolls soft after baking?

Store in an airtight container or wrap in plastic wrap while still slightly warm to retain moisture.

Can I freeze these rolls?

Yes—freeze baked and cooled rolls in a freezer bag for up to 2 months. Reheat in the oven for 8–10 minutes at 325°F.

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!

Soft Sourdough Discard Rolls (Perfect for Any Meal!)

Print Pin

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Active Sourdough Starter, bowl, bread, discard, dough, flour, recipe, rolls, Sourdough, warm, yeast

Servings:

Ingredients

2 ½ cups all-purpose flour 300g purpose flour – measure with a kitchen scale
3 tablespoons sugar
1 teaspoon salt
2 ½ teaspoons instant yeast
½ cup sourdough discard or active sourdough starter
½ cup warm milk warmed to about 100°F
1 large egg room temperature
⅓ cup unsalted butter room temperature
1 egg for egg wash

Instructions

Proof your yeast. Combine yeast into warmed milk with a pinch of sugar. allow to sit for a few minutes.
In the bowl of a stand mixer with a dough hook attachment, whisk together the cups of flour, sugar, salt, and milk with yeast proofed in it. Add the sourdough discard, egg, and room temperature butter.
Mix on low speed until a shaggy dough forms, scraping the sides of the bowl as needed. Continue kneading for about 5–7 minutes until smooth and elastic.
Place dough into a greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled, about 30–45 minutes.
Turn out onto a lightly floured surface. Flatten out with your hands to create a small rectangle.
Divide into 8 equal pieces.
Shape each piece of dough into smooth shaped rolls.
Arrange in a greased baking pan or parchment-lined baking sheet. Cover and let puff for 30 minutes.
Preheat oven to 375°F (190°C). Brush tops of the rolls with egg wash. Bake until golden brown—18-20 minutes. Cool slightly on a wire rack.
Store cooled rolls in an airtight container at room temperature for up to 3 days, or in a freezer bag for longer storage.

Notes

Tips for Perfect Soft Sourdough Discard Rolls