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One-Hour Sourdough Discard Rolls: Quick, Soft Dinner Rolls

A stack of freshly baked, glossy sourdough discard rolls with a golden-brown crust on a white plate.
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Make soft, fluffy sourdough discard rolls the same day with this quick recipe. You can use your extra sourdough starter discard to create delicious, buttery dinner rolls in about one hour of active time, perfect for weeknight meals.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed or fed is fine)
  • 1 cup warm milk (about 105-115°F)
  • 2 tablespoons granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for brushing
  • 1 large egg, lightly beaten
  • 1 tablespoon water (for egg wash)

Instructions

  1. In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Stir the sourdough discard and the 1/4 cup of melted butter into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt.
  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 the dough for 5 to 7 minutes until it becomes smooth and elastic. You do not need a long rise time for these quick rolls.
  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 rest in a warm spot for 30 minutes. It will puff up slightly, but not double.
  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 9×13 inch baking dish, leaving a small space between them for them to expand.
  9. Cover the dish loosely and let the rolls rest for another 20 minutes in a warm place. They will become puffy.
  10. Preheat your oven to 375°F (190°C).
  11. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls lightly with the wash.
  12. Bake for 15 to 18 minutes, or until the tops are golden brown.
  13. Melt the remaining 2 tablespoons of butter. Immediately brush the hot rolls with the melted butter as soon as they come out of the oven.
  14. Serve your easy sourdough rolls warm.

Notes

  • Using sourdough discard means you skip the long fermentation, making these quick dinner rolls ready the same day.
  • For pull apart sourdough rolls, place the dough balls closer together in the pan.
  • You can substitute the milk with a non-dairy alternative if you prefer.

Nutrition

Find it online: https://cravybite.link/sourdough-discard-rolls-quick-soft-buns/