These Sourdough Discard Rolls are so unbelievably soft, pillowy and plush, they might steal the show at your next dinner celebration. You’ll love how easy these rolls are to make. By using a combination of sourdough discard and instant yeast, you can have delicious, flavorful rolls on your dinner table in less than 2 hours.
Why I love this recipe
Sourdough rolls are delicious. The long fermentation imparts an incredibly deep, nuanced flavor that really can’t be beat. However, naturally leavened enriched bread could take upwards of 16 hours to make. That’s because enrichments like butter, milk and eggs which impart the cloud-like texture we know and love slow down fermentation.
I love the convenience of this recipe, it comes together so quickly and is perfect for a holiday meal or dinner parties when I have a lot of other dishes to prep. Great for when I want the flavor of sourdough at the last minute and don't want to settle for store bought bread.
Why use commercial yeast with sourdough discard?
Commercial yeast is much more efficient at making bread rise than a sourdough starter. That’s because it converts starches into sugars and carbon-dioxide at a much faster rate. The result is bread that is ready in a manner of hours instead of days.
However, in exchange for convenience you’ll have to give up the rich flavors and nutritional benefits that accompany long fermentation. While you won’t get the intense flavor development of a two-day fermentation, adding sourdough discard to your sourdough discard bread rolls will add a more nuanced, intense flavor than by just using commercial yeast.
Baking with sourdough discard
These Sourdough Discard Rolls use instant yeast as the main leavener instead of sourdough starter. In this case, sourdough discard is only providing flavor and does not need to be activated or fed. You can use your sourdough discard straight from the refrigerator. If you’re using sourdough that’s been in the fridge for weeks it will add more acidity to your loaf, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.
What you need
Ingredients
All-purpose - with its lower protein content, all-purpose flour will impart the fluffy texture that you want in these rolls
Whole wheat flour - the perfect amount of whole wheat flour adds another dimension of flavor but won’t compromise the texture of this bread (feel free to substitute any other type of wheat, such as Kamut, spelt or einkorn or just use all-purpose if you don’t have whole wheat flour in your pantry)
Sourdough discard - adds a depth of flavor in rolls that you can’t achieve with just commercial yeast
Commercial yeast - the main leavener for this recipe, both active dry or instant yeast will work
Milk - the main source of moisture, adds richness and softness to these rolls
Egg - imparts richness and tenderness to dough
Butter - coats the flour in fat, this impedes gluten development and tenderizes the crumb
Honey - adds flavor and sweetness
Salt - brings out the flavor in bread and strengthens the gluten strands in the dough
Equipment
Kitchen scale
Mixing bowl
Spatula
9 by 13 baking pan
Pastry brush
Instant read thermometer
Step-by-step instructions
- Combine the ingredients until the mixture forms a shaggy dough
- Knead the dough until smooth
- Let the dough proof until doubled in volume
- Divide the dough into 15 portions
- Shape the dough and arrange them in a baking pan
- Let the dough rise until the rolls almost fill the pan
- Brush with egg wash
- Bake for 15 to 20 minutes
Bake until golden brown and register at least 190 F when probed with an instant read thermometer
How to shape bread rolls
1 Flatten the dough into a rough rectangle
2 Fold corners towards the center
3 Place the dough in your palm and pinch the seam shut
4 Flip the dough over and round it on your work surface until the seam shuts
5 Arrange the rolls on your baking pan in a 5 by 3 pattern
Frequently Asked Questions
Commercial yeast has a shelf life. Make sure your yeast is not past its expiration date before you make these rolls.
Absolutely, just make sure you bloom your active dry yeast in the milk and sugar before mixing into the dough.
Yes! Use the following substitutions to make vegan rolls:
Milk: apple juice, water, plain plant-based milk
Egg: applesauce, pumpkin puree or cooked, mashed potato
Butter: olive oil, vegetable oil, coconut oil or vegan butter
Egg wash: melted butter and maple syrup
Honey: maple syrup or sugar
Dough handling can really depend on the baker. Feel free to use your mixer if you’re not totally comfortable with handling sticky dough.
To use a mixer: combine the ingredients in the bowl of a stand mixer, use a paddle attachment to stir the ingredients together. Once the dough appears cohesive, switch to a dough hook and mix until the dough clings to the hook and away from the pulls away from the sides. Round the dough into a ball and proof.
These rolls are a great side for Thanksgiving or Christmas. You can also serve them with bbq, grilled meats, or as the base for breakfast sandwiches or sliders.
Sourdough Discard Rolls
Ingredients
Dough
- 420 grams all-purpose flour
- 60 grams whole wheat flour
- 10 grams salt
- 7 grams instant yeast
- 113 grams sourdough discard
- 169 grams milk
- 1 large egg
- 56 grams unsalted butter softened
- 28 grams honey
Egg wash
- 1 egg
- Pinch of salt
Instructions
- Make the dough: Combine the ingredients in a large mixing bowl. Stir with a spatula or wooden spoon until the mixture forms a shaggy dough and no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes, this rest period will make the dough much easier to work with.
- Knead the dough: Turn the dough out on a clean work surface (you shouldn’t need to flour your surface, but if your dough feels too sticky feel free to use a little bit of bench flour). To knead the dough, hold the bottom of the dough with your fingertips, fold the dough over itself, then push it out using the heel of the palm of your hand. Repeat until the dough looks cohesive and smooth.
- Let the dough rise: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour.
- Shape the dough: Punch the dough down to release the air. Divide the dough into 15 approximately equal portions. Round each portion into a tight ball, arrange the balls in a parchment-lined baking sheet in a 5 by 3 pattern.
- Final proof: Cover the baking sheet with plastic wrap and let the dough rise until the rolls fill the baking pan most of the way, about 30 to 45 minutes.
- Prep: When your rolls are close to being fully proofed, preheat your oven to 350 F.
- Egg wash: Beat the egg and pinch of salt together. Using a pastry brush, brush the tops of your dough with egg wash.
- Bake: Bake the rolls for 20 to 25 minutes or until the rolls are golden brown and register at at least 190 F when probed with an instant read thermometer.
Notes
Nutrition
Did you make this recipe? Do you have questions? Let me know!