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Quick Sourdough Discard Dinner Rolls (Under 2 Hours)

A stack of golden brown, shiny sourdough discard rolls with a soft, fluffy interior visible.
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Make soft, fluffy dinner rolls using your sourdough discard in under two hours. This easy recipe yields pillowy rolls with a golden crust, perfect for a weeknight side dish.

Ingredients

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

Instructions

  1. In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy.
  2. Whisk in the sourdough discard, melted butter, egg, and salt into the yeast mixture until combined.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. 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.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 45 minutes, or until doubled in size.
  6. Gently punch down the risen dough. Divide the dough into 12 equal pieces. Roll each piece into a tight ball.
  7. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a small space between them for spreading.
  8. Cover the pan loosely and let the rolls rest for a second proof for 20 minutes. They should look puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Whisk the milk and the remaining egg together to create an egg wash. Brush the tops of the rolls lightly.
  11. Bake for 15 to 18 minutes, or until the tops are golden brown.
  12. Immediately brush the tops of the hot rolls with extra melted butter. Serve warm.

Notes

  • For a vegan option, substitute the butter with a plant-based alternative and use a plant-based milk for the egg wash.
  • If your kitchen is cool, place the dough in your oven with just the light on to create a warm proofing spot.
  • These rolls are best eaten the day they are made for the softest texture.

Nutrition

Find it online: https://delishsymphony.com/sourdough-discard-rolls-quick-soft-dinner/