Sourdough Discard Soft White Rolls

Sourdough baking doesn’t have to mean tossing away your discard every time you feed your starter. Instead, put it to good use with these pillowy Sourdough Discard Soft White Rolls. They’re easy to make, deliciously fluffy, and carry that subtle tangy depth from the discard — all without the need for an extended ferment or complex shaping.

These rolls are perfect for everyday meals. Serve them warm with butter, alongside soups or stews, or even use them for sliders and sandwiches. They’re soft and light inside, with just the right amount of chew. Because they use commercial yeast along with the discard, they rise quickly and bake up beautifully every time.

This recipe is ideal for anyone who bakes with sourdough and hates waste. It’s a fantastic way to repurpose discard, and the flavor it adds makes these rolls more interesting than typical white dinner rolls. Once you try them, they might become a staple in your kitchen!

🕒 Cooking Time and Serving

• Prep Time: 20 minutes

• First Rise: 1 hour

• Second Rise (After Shaping): 30–40 minutes

• Bake Time: 20–25 minutes

• Total Time: ~2.5 hours

• Servings: 12 soft white rolls

🧾 Ingredients

Here’s what you need to make these soft sourdough discard rolls:

• ½ cup (120g) sourdough discard (unfed, room temp)

• ¾ cup (180ml) warm milk (whole or 2%)

• 2 ¼ tsp (1 packet) instant yeast or active dry yeast

• 2 tbsp (25g) granulated sugar

• 3 tbsp (43g) unsalted butter, melted

• 1 tsp salt

• 2 ¾ – 3 cups (330–360g) all-purpose flour (start with less and add as needed)

• 1 tbsp butter for brushing, optional

👩‍🍳 How to Make Sourdough Discard Soft White Rolls

Step 1: Activate the Yeast (if using active dry)

If using active dry yeast, dissolve it in the warm milk with the sugar and let sit for 5–10 minutes until foamy. Skip this step if using instant yeast.

Step 2: Mix Wet Ingredients

In a large mixing bowl (or stand mixer), combine sourdough discard, warm milk, sugar, melted butter, and yeast. Mix until well combined.

Step 3: Add Dry Ingredients

Add salt and gradually mix in the flour, starting with 2 ¾ cups. Knead by hand or with the dough hook for about 8–10 minutes, adding a little more flour if needed. The dough should be soft and slightly tacky but not sticky.

Step 4: First Rise

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Shape the Rolls

Punch down the dough gently and divide it into 12 equal pieces. Shape each into a smooth ball and place them in a greased 9×13-inch baking pan or onto a parchment-lined baking sheet, spaced slightly apart.

Step 6: Second Rise

Cover and let the rolls rise for another 30–40 minutes, until puffy and touching each other (if using a pan).

Step 7: Bake

Preheat oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown on top.

Step 8: Finish and Serve

Optional: Brush the tops with melted butter while still warm for a soft, glossy finish. Let cool slightly before serving.

📝 Notes

• Flour: Start with less flour and add more as needed. Over-flouring can lead to dense rolls.

• Sourdough Discard: Make sure it’s not overly acidic or too old; discard that’s 1–3 days old (refrigerated) works best.

• Make Ahead: After shaping, the rolls can be refrigerated overnight. Let them come to room temp and rise before baking.

• Flavor Boost: Add garlic powder, herbs, or shredded cheese to the dough for variation.

❓ FAQs

Q: Can I use whole wheat flour?
Yes, you can replace up to 1 cup of all-purpose flour with whole wheat. Note the rolls may be denser.

Q: Can I make these vegan?
Yes! Use plant-based milk, vegan butter, and skip the egg wash. The texture will still be soft and fluffy.

Q: What if my discard is a bit old or sour?
If the discard smells very acidic or strong, it may overpower the flavor. Try using fresher discard or balance it with a little extra sugar.

Q: Can I freeze the rolls?
Yes, baked rolls can be frozen for up to 2 months. Thaw at room temperature and reheat in the oven to serve.

🍽️ Nutrition Information

Estimated per roll (based on 12 rolls):

Nutrition may vary based on specific ingredients used.

⚠️ Disclaimer

These sourdough discard rolls are a delicious addition to your table, but like all baked goods, they should be enjoyed in moderation as part of a balanced diet. This recipe contains gluten and dairy, which are common allergens. Always double-check ingredient labels, especially if serving to guests with dietary restrictions or allergies.