Easy Soft Sourdough Discard Dinner Rolls

Another day, another sourdough recipe. I am excited to share a new sourdough recipe here at Twelve On Main, where roads lead to all things home. Lets check out my new sourdough discard dinner rolls recipe below!

Sourdough

dinner rolls

FAQs about Sourdough Discard

Is sourdough bread healthy?

Overall sourdough bread is healthier than regular breads. Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than ‘regular’ white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread

What is sourdough discard?

When you are creating an active sourdough starter, almost daily you will need to discard some of that sourdough starter, in order to keep the correct. ratio of sourdough starter to new flour and water. If you do not discard, you will have to increase the amount of flour you use, which. can be wasteful. The portion that you take out is the sourdough discard.

In conclusion, sourdough discard is a byproduct of sourdough starter and plays an important role in maintaining a healthy and active starter. It can be used in various recipes, from baked goods to savory dishes, and is a great way to reduce waste in the kitchen

What else can you make with sourdough discard

You can make a multitude of amazing foods using your sourdough discard including muffins, english muffins, brownies, cookies, waffles, crepes, pancakes, pizza crust, flatbreads and more! I have a ton of great recipes here!

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Easy Sourdough Discard Dinner Rolls

This is a quick and easy way to use up your sourdough discard and make some amazing and soft dinner rolls in less than 2 hours.

4.34 from 15 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising Time 1 hour hr

Course bread, Side Dish

Cuisine American

Servings 12 rolls

Ingredients

  

1x2x3x

• 1 cup water
• 1/2 cup milk I like to use whole milk
• 2 tbsp butter
• 2 tbsp honey
• 1/2 tbsp yeast
• 4-5 cups all purpose flour you can use bread flour but I do not feel that it is necessary for this recipe.
• 1 tsp salt
• 1/2 Cup sourdough discard

Instructions

 

• Put the water, honey, milk, and butter in a microwave bowl.

  Heat in the microwave for 1 minute. Check to see how warm it is.

  You want the mixture to be warm enough for the yeast to bloom and not kill it. I end up usually heating it about 1 minute and 30 seconds, but I also add warm water when adding my ingredients.

  Once it is heated, add it to a stand mixer and pour your sourdough discard in. Let it sit while you gather your other ingredients.
• Add 2-3 cups flour and begin to mix the ingredients using a dough hook attachment on low speed until fully combined. Add in the yeast and continue to mix.
• Add the rest of the flour as well as the salt and continue to mix on medium speed until the dough is combined and it is elastic, and slightly sticky but holds together. You can knead it for 3-4 minutes. I find sometimes I need a bit more than 5 cups of flour, but with any flour it varies every time I make it.
• Let the dough rise in a large bowl that has been oiled and is covered. I like to use a kitchen towel. It usually takes about 30-45 minutes to rise. Just watch it. When it doubles, its time to shape your rolls.
• I divide my rolls into 2.4 oz dough balls. I measure them on my food scale. You can always eyeball them as well.
• Shape them into balls and place them in an 9 by 13 baking dish that has been oiled as well. You can use a lightly floured surface to shape your balls but I find that they are shaped easier if you use a lightly oiled surface. Find what works for you.
• Let them proof a second time in the pan until they have doubled in size, about 30-45 minutes.
• You can gently press a finger into the side of the roll and if the dough bounces back quickly it needs more rising time. If the indent stays, they are ready to be baked..
• Preheat your oven to 400 degrees while the rolls are rising.
• Bake them at 400 degrees for 25-30 minutes or until they are golden brown on top.
• Once they are baked, take them out of the oven and brush some butter onto the tops of the rolls.
• Serve warm with dinner or let them cool on a rack and store them in bread bags for later use.

Keyword dinner rolls, dinner rolls recipe, sourdough dinner rolls

Tried this recipe?Let us know how it was!

Soft sourdough dinner rolls are a big hit at our house. They are soft and pillowy because of the enriched dough. They take just an hour or two to make and are perfect for any weeknight dinner. Use them to make sandwiches as well!

The texture of these soft sourdough discard dinner rolls are fluffy, tender and soft.

More Sourdough Recipes

SEE ALL SOURDOUGH

From breads to poptarts, brownies, pancakes, waffles and more! I have oodles of amazing sourdough recipes to share with you~

Amazing Sourdough Baguette Recipe

How to Make Amazing Sourdough Pie Crust

Amazing Pumpkin Sourdough Bread

Incredible and Soft Sourdough Molasses Bread

Spiced Sourdough Pumpkin Waffles

Chocolate Chip Sourdough Bread

Make these soft sourdough dinner rolls for Thanksgiving this year. They are amazingly easy and will be a crowd pleaser. You can double or even triple this soft sourdough rolls recipe if needing a larger amount. If I double the recipe I will use a jelly roll sheet baking pan and you will get 24 decent sized rolls.

Tips & Tricks

• Want to get that amazing crust? Use a cast iron skillet to bake your dinner rolls.
• You can also brush an egg wash on the rolls prior to baking to get a nice golden brown crust. I prefer butter after.
• You can use whole wheat flour, the rise time may be longer and you should knead for an additional 4-5 minutes to develop the gluten.

More Sourdough Discard Recipes

Easy and Delicious Flakey Biscuits Using Sourdough Discard

How to Make Easy Sourdough Discard Sandwich Bread

The Perfect Sourdough Pumpkin Pancakes

The Best Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting

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