A soft, fluffy whole wheat roll? Believe it! These honey wheat sourdough discard rolls are light, tender, and full of rich, nutty flavor. You'd never guess they're made with 100% whole wheat flour. The dough combines sourdough discard and a little yeast, so you get the best of both worlds, complex flavor and a quicker rise.
If you've tried my sourdough discard whole wheat sandwich bread, you already know that whole wheat bread can be just as soft and delicious as white bread. These rolls prove it again.
Perfect for a gathering or holiday dinner, they pair beautifully with honey butter or cultured butter. Round out your menu with the softest sourdough apple cake or sourdough pumpkin bundt cake, and you'll have a spread everyone will remember, right down to the last roll in the basket.
If you're not a whole wheat fan but you still want to use your sourdough discard to make delicious homemade dinner rolls, try my recipe for sourdough discard rolls or sourdough discard pumpkin rolls instead. Each one has its own flavor and texture, so you can't go wrong.
Ingredients and Substitutions
I used King Arthur Whole Wheat Flour to develop and test this recipe, but I've also tried it with Central Milling and Bob's Red Mill, and all produced great results. Avoid substituting other types of flour like rye, spelt, einkorn, or kamut, as they absorb moisture differently and may change the texture of your bread.
You can also use instant yeast for this recipe, feel free to skip the blooming step if you choose you do so.
Both active starter and sourdough discard work for this recipe. If you don't have a sourdough starter, add 56 grams flour and 56 grams water to your dough.
Honey adds a lovely flavor to these rolls, but you can easily substitute another sweetener like maple syrup or brown sugar if that's what you have on hand.
Butter adds richness and tenderness to these rolls. If you prefer to make them dairy-free, substitute the butter with oil. I like using olive oil or grapeseed oil for the best flavor and texture.
Can I make this recipe with active sourdough starter?
Absolutely! However, you'll need to adjust the fermentation time for the dough. Instead of a quick rise, the dough will take about 4 to 6 hours to double.
If you don't want to use commercial yeast, simply replace the sourdough discard in the recipe with an equal amount of active sourdough starter.
Step-by-step Instructions
Make the dough
Bloom the yeast. Combine the ingredients in a large mixing bowl and mix until a cohesive dough forms. Knead the butter into the dough until its fully absorbed.
Knead the dough
Turn the dough out on a clean surface and knead until smooth. Gather the dough into a tight ball.
First proof
Transfer the dough to a clean, lightly oiled bowl and proof until its well risen or doubled in volume, about 30 minutes to 1 hour (depending on the temperature of your kitchen).
Shape the dough
Divide the dough into 15 even portions. Round each portion into a tight ball. Arrange the rolls on a 9 by 13-inch baking pan. Cover the pan with plastic wrap to prevent the dough from drying out.
Final proof and bake
Allow the dough to proof until the rolls are puffy and well risen, it should fill the pan and they should slightly touch. Bake at 375 F for 20 to 25 minutes.
Mixer Instructions
- Combine the ingredients in the bowl of a stand mixer, using a dough hook stir the ingredients together until a cohesive dough forms.
- Continue mixing until the dough clings to the hook and away from pulls away from the sides of the bowl.
- Turn the dough out on a clean surface. Knead the dough for 1 to 2 minutes until smooth and pliable.
- Round the dough into a ball and place into a clean bowl.
- Then proceed with the recipe as instructed.
Notes from Hannah's Test Kitchen
- This recipe is a great way to use up sourdough discard, especially if you're still in the process of growing your first starter! It's a simple way to practice kneading and dough development while getting a better feel for proofing.
- I'll be giving time cues throughout this recipe, but think of them as a guide rather than a rule. Proofing can take more or less time depending on the temperature and your environment, so always pay attention to how the dough looks and feels.
- Spend a little bit of time kneading your dough to build strength and elasticity, it's what gives your bread its soft, airy texture once baked.
- When shaping your rolls, avoid using too much bench flour. The dough should have just enough tackiness to lightly stick to the surface this bit of drag helps create tension and seals the rolls properly.
How to Store or Make Ahead
These rolls are perfect to make ahead, helping you cut down on prep during busy holiday meals. They're also great to keep in the freezer for quick, fresh-baked bread anytime.
Room Temperature Storage
Once baked and cooled, store the rolls in a zip-top bag or airtight container at room temperature for up to 3 days.
Freezing Instructions
- Allow the rolls to cool completely.
- Wrap the rolls in aluminum foil and place them in a freezer-safe bag or container and freeze for up to 1 month.
- Bake the frozen rolls at 350°F for 15 to 20 minutes, or until warmed through. Keep them wrapped in aluminum foil to help them stay soft and prevent the crust from becoming too hard.
Did this recipe rise to the occasion?
★★★★★
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Honey Wheat Sourdough Discard Rolls
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Ingredients
Dough
- 282 grams water
- 42 grams honey
- 7 grams active dry yeast
- 113 grams sourdough discard
- 450 grams whole wheat flour
- 9 grams salt
- 56 grams unsalted butter softened
Egg wash
- 1 egg beaten
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk the yeast, water, and honey together in a large mixing bowl. Let the mixture sit until it looks foamy and bubbly, about 15 minutes.282 grams water, 42 grams honey, 7 grams active dry yeast
- Make the dough: Add the sourdough discard and dry ingredients into the yeast mixture and stir until a cohesive dough forms.113 grams sourdough discard, 450 grams whole wheat flour, 9 grams salt
- Knead the butter into the dough. The dough will feel greasy at first but will gradually feel less sticky as it is absorbed. Cover the bowl and let the dough rest for 15 minutes. This will allow the flour to hydrate fully and make the dough much easier to work with.56 grams unsalted butter
- Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 5 to 10 minutes. Round the dough into a tight ball and transfer it to a lightly greased bowl.
- Bulk ferment: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (depending on the temperature of your kitchen).
- Shape the rolls: Divide the dough into 15 even portions. Cover the dough with plastic wrap to prevent them from drying out.
- Working with 1 portion of dough at a time, flatten the dough into a rough rectangle. Fold the corners of the dough into the middle. Turn the dough over and drag it in a circular motion to seal the seam. Don't use flour on your work surface as it will prevent the seam from sealing properly.
- Repeat with the remaining portions of dough keeping the dough covered with plastic wrap to prevent the rolls from drying out.
- Prep: Preheat the oven to 375 F and line a 9 by 13-inch baking pan with parchment paper.
- Final proof: Cover the baking pan with plastic wrap and let the dough rise until puffy and almost touching, about 30 to 45 minutes.
- Bake: Brush the tops of the dough with egg wash. Bake for 20 to 25 minutes or until the crescent rolls are golden brown. These rolls are best served fresh out of the oven.1 egg
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is not expired before baking these rolls or your dough may not rise. Both instant yeast and active dry yeast will work to make this recipe.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Spend a little time making sure the dough is smooth and supple, it helps ensure your rolls bake up soft and fluffy.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Amy Swenson says
Is it possible to start the dough process using a bread machine on the dough cycle? Thank you for your time!
Hannah Dela Cruz says
Hi Amy! I am not super familiar with how a bread machine works. But several readers have reported back that they've tried my recipes in their bread machines and they worked just fine. I would try it and see how it goes.
Let me know if you do! I'd love to hear, and I am sure it will help others out!