Print

Amazingly Quick & Fluffy Sourdough Discard Dinner Rolls

A cluster of six golden-brown, glossy sourdough discard rolls served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your leftover sourdough discard to make these soft, fluffy dinner rolls fast. This recipe delivers homemade bread quality in about two hours, perfect for a weeknight side dish.

Ingredients

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

Instructions

  1. In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes until foamy.
  2. Stir the sourdough discard, sugar, salt, and melted butter into the yeast mixture.
  3. Gradually add the flour, one cup at a time, 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. Add only enough flour to prevent sticking.
  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 spot for 45 to 60 minutes, or until doubled in size. This is the fast proofing step.
  6. Gently punch down the risen dough. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
  7. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a small space between them for expansion.
  8. Cover the pan loosely and let the rolls rest for a second rise for 20 to 30 minutes. They should look puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Brush the tops of the rolls lightly with the beaten egg wash.
  11. Bake for 18 to 22 minutes, or until the tops are golden brown.
  12. Immediately brush the tops of the hot rolls with extra melted butter. Serve warm as an easy sourdough side dish.

Notes

  • For buttery dinner rolls flavor, brush the tops with melted garlic butter (2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder) immediately after removing them from the oven instead of plain butter.
  • If you want a slightly tangier bread recipe flavor, use a discard that has been refrigerated for several days.
  • You can make ahead dinner rolls by assembling them in the pan, covering tightly, and refrigerating for up to 12 hours before the final proof and baking.

Nutrition

Find it online: https://yumdrizzle.com/sourdough-discard-rolls-quick-fluffy-recipe/