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Quick Sourdough Discard Dinner Rolls: Soft, Fluffy, and Ready in Under 90 Minutes

A white baking dish filled with shiny, golden brown sourdough discard rolls, brushed with butter.
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Use your sourdough discard to create these soft, fluffy sourdough discard rolls quickly. This easy recipe delivers delicious homemade dinner rolls the same day, perfect for weeknight meals or last-minute additions to your table.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed starter)
  • 1 cup warm milk (about 105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let it sit for 5 minutes until foamy.
  2. Whisk the sourdough discard, sugar, 1/4 cup melted butter, and egg into the yeast mixture until combined.
  3. In a separate bowl, whisk together 3 cups of the flour and the salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes, adding the remaining 1/2 cup of flour as needed until the dough is smooth and slightly tacky, but not sticky.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm spot for 30 minutes. This is a quick rise, not a long proof.
  7. Gently punch down the dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
  8. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a small space between them for expansion.
  9. Cover the pan loosely and let the rolls rest in a warm place for another 20 minutes. They will puff up slightly.
  10. Preheat your oven to 375°F (190°C).
  11. Bake the rolls for 18 to 20 minutes, or until they are golden brown on top.
  12. Immediately brush the tops of the hot rolls with the 2 tablespoons of melted butter.
  13. Serve these soft sourdough discard dinner rolls warm.

Notes

  • For pull-apart rolls, place the dough balls closer together in the pan.
  • If you prefer a slightly tangier flavor, use discard that is 12-24 hours old.
  • These rolls are best eaten the day they are made for maximum fluffiness.

Nutrition

Find it online: https://www.unfoldrecipes.com/sourdough-discard-rolls/