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Ultra Soft One-Hour Sourdough Discard Dinner Rolls

A plate of golden brown sourdough discard rolls, one split open showing the fluffy interior and shiny glaze.
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Make soft, fluffy dinner rolls quickly using your sourdough discard. This easy recipe requires no mixer and is ready in about one hour, perfect for weeknight sides.

Ingredients

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

Instructions

  1. In a large bowl, combine the warm milk, sugar, and instant yeast. Let stand for 5 minutes until slightly foamy.
  2. Whisk the sourdough discard, melted butter, and egg into the yeast mixture until combined.
  3. In a separate bowl, whisk together the flour, salt, and baking soda.
  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 until the dough is smooth and elastic. It will be slightly sticky.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 30 minutes, or until it has nearly doubled in size.
  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 8×8 inch baking pan, leaving a small space between them for them to touch as they bake.
  9. Cover the pan loosely and let the rolls rest for a second proof for 15 minutes. Preheat your oven to 375°F (190°C) during this time.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Immediately brush the tops of the hot rolls with melted butter. Serve warm.

Notes

  • For a vegan option, substitute the milk with unsweetened plant-based milk and use melted vegan butter or oil instead of dairy butter.
  • If you prefer a slight tang, use discard that is 12 to 24 hours old.
  • You can easily turn these into pull-apart rolls by placing them closer together in the pan before the final proof.

Nutrition

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