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sourdough discard rolls
Natacha

Soft Sourdough Discard Dinner Rolls

Fluffy one-hour dinner rolls made with sourdough starter discard, butter, and honey.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Side Dish
Cuisine: American
Calories: 219
Ingredients Equipment Method Notes

Ingredients
  

Roll Dough
  • 1 cup sourdough discard, unfed 240 g
  • ½ cup warm water 120 ml
  • 2.25 tsp instant yeast 7 g
  • 2 tbsp honey 42 g
  • 1 large egg 50 g
  • 4 tbsp unsalted butter, softened 57 g
  • 1 tsp fine sea salt 6 g
  • 3 cups bread flour 360 g
Honey Butter Glaze
  • 2 tbsp melted butter 28 g
  • 1 tbsp honey 21 g

Equipment

  • Stand mixer with dough hook
  • 9×13 inch baking dish
  • Whisk
  • Pastry brush

Method
 

  1. Whisk warm water, sourdough discard, instant yeast, and honey in stand mixer bowl.
    1/2 cup warm water, 2.25 tsp instant yeast, 2 tbsp honey
  2. Add egg, softened butter, salt, and bread flour, mixing with dough hook.
    1 large egg, 4 tbsp unsalted butter, softened, 1 tsp fine sea salt, 3 cups bread flour
  3. Knead for 6 minutes on medium speed until smooth and elastic.
  4. Divide dough into 12 equal portions and shape each into a smooth ball.
  5. Place rolls in a buttered 9x13-inch baking dish and rest 20 minutes.
  6. Heat oven to 375 degrees Fahrenheit and bake rolls 18 to 20 minutes until golden.
  7. Brush hot rolls with melted honey butter and serve warm.
    2 tbsp melted butter, 1 tbsp honey

Notes

Use unfed sourdough discard straight from the refrigerator.
Brush the rolls with honey butter immediately out of the oven for a tender crust.