Soft Sourdough Discard Rolls (Perfect for Any Meal!)
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.
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Servings: 0
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
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.