Sourdough Discard Dinner Rolls (with Yeast)
These soft and fluffy sourdough discard dinner rolls are everything homemade bread should be—golden on the outside, pillowy soft on the inside, and absolutely delicious served warm with a little butter! Made with sourdough discard, active dry yeast, honey, and a handful of simple ingredients, these homemade rolls are perfect for family dinners, cozy soups, weekend suppers, and holiday gatherings. My family loved how wonderfully soft these turned out, and they're such a delicious way to put extra sourdough discard to good use!
Equipment
- Stand mixer with dough hook attachment
- mixing bowl
Ingredients
- 1 cup warm milk
- 2 ½ tbsp honey
- 2 ¼ tsp active dry yeast
- ½ cup sourdough discard
- 1 large egg
- 1 tsp salt
- 4 tbsp unsalted butter, softened
- 3 ½ cups bread flour
- 1-2 tbsp melted butter for brushing over the warm rolls
Instructions
Activate the Yeast
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and honey. Gently stir/mix and let the mixture sit for 5–10 minutes, until the yeast becomes foamy and bubbly.
- Be sure the milk is warm, not hot, so it doesn't damage the yeast.
Mix the Dough
- Add the sourdough discard and egg to the yeast mixture. Stir until well combined.
- Add the bread flour and salt. Mix until a shaggy dough begins to form.
- Add the softened butter and continue mixing until the butter is incorporated into the dough.
Knead Until Smooth and Elastic
- Knead the dough using a stand mixer fitted with a dough hook for approximately 6–8 minutes, or knead by hand for 8–10 minutes.
- The dough should become smooth, soft, and elastic. It may feel slightly tacky, but it shouldn't be excessively sticky.
- Avoid adding too much extra flour, as this can make your finished dinner rolls dense rather than light and fluffy.
Let the Dough Rise
- Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Place the bowl somewhere warm and allow the dough to rise until noticeably puffy and approximately doubled in size, about 45–60 minutes.
- The exact rising time will depend on the temperature of your kitchen.
Shape the Dinner Rolls
- Once the dough has risen, gently press it down to release excess air.
- Divide the dough into 16 equal portions, approximately 55 grams each.
- Shape each portion into a smooth ball by gently stretching the dough underneath itself and pinching the seam closed.
- Arrange the rolls in a greased baking dish, leaving a little space between them to expand.
Allow the Rolls to Rise Again
- Cover the shaped rolls loosely with a clean kitchen towel and let them rise for approximately 20–30 minutes, or until noticeably puffy.
- While the rolls are rising, preheat your oven to 350°F.
Bake Until Golden Brown
- Place the rolls in the preheated oven and bake for approximately 20–25 minutes, or until the tops are beautifully golden brown.
- For extra confidence, check that the center of a roll reaches approximately 190°F.
Brush With Butter and Serve
- Remove the dinner rolls from the oven and brush the tops with melted butter, if desired.
- Allow them to cool for a few minutes before serving.
- Enjoy these soft, fluffy sourdough discard dinner rolls warm with butter, alongside homemade soup, or as part of your favorite family dinner!
Notes
Sourdough Discard: This recipe uses unfed sourdough discard for flavor. The active dry yeast provides the main rise, so you don't need an active, bubbly sourdough starter.
Milk Temperature: Warm the milk to 100–110°F to help activate the yeast. Milk that is too hot can damage the yeast.
For Soft and Fluffy Rolls: Avoid adding too much flour when kneading. A soft, slightly tacky dough helps produce tender, fluffy dinner rolls.
Salt: Salt weight varies by brand. Measuring 3–5 grams is more reliable than using a teaspoon measurement.
Rising Times: Dough rises faster in a warm kitchen and more slowly in a cool one. Watch the dough rather than relying only on the clock.
Storage: Store completely cooled dinner rolls in an airtight container at room temperature for up to 2–3 days.
Freezing: Freeze cooled rolls in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and gently reheat before serving.
Make Ahead: The dough can be refrigerated after the first rise and shaped the following day. Allow additional time for the chilled dough to rise before baking.
Serving Suggestions: These rolls are wonderful with crockpot chicken, creamy soups, homemade stews, holiday dinners, or simply warm with butter and honey.