Fluffy Sourdough Discard Dinner Rolls Recipe

If you have some sourdough starter discard sitting in your fridge and are wondering what to do with it, this Fluffy Sourdough Discard Dinner Rolls Recipe is an absolute game-changer. These rolls come out irresistibly soft, tender, and perfectly golden, thanks to a clever blend of sourdough discard, yeast, and simple kitchen staples. The incredible fluffiness paired with a subtle tang from the starter makes them the perfect side for any meal or just a delight to enjoy by themselves fresh from the oven. Once you try these rolls, you’ll be hooked on using your sourdough discard in the best possible way.

Ingredients You’ll Need

Every ingredient in this recipe plays an important role—from the flour that builds structure to the butter that adds richness, and the milk that softens the crumb. These simple pantry staples come together effortlessly, making it easy for you to whip up the fluffiest rolls in no time.

• 4 cups all-purpose flour: Provides the foundation for soft, elastic dough; bread flour works well for added fluffiness.
• 1.5 teaspoons salt: Balances flavor and strengthens gluten for that perfect texture.
• 1.5 cups warmed milk (110°F): Activates the yeast and keeps the dough soft and tender.
• 1 tablespoon sugar: Feeds the yeast and adds a slight hint of sweetness; honey can be swapped in if preferred.
• 0.5 cups sourdough starter (active or discard): Brings a subtle tang and natural fermentation that enhances flavor and texture.
• 2.25 teaspoons dry active yeast (one 7g packet): Works alongside the starter for a reliable rise and extra fluffiness.
• 4 tablespoons unsalted butter (softened): Adds richness and helps create a tender crumb inside the rolls.

How to Make Fluffy Sourdough Discard Dinner Rolls Recipe

Step 1: Warm the Milk

Start by gently heating the milk over low to medium heat until it reaches about 110°F. This temperature is perfect to wake up the yeast without killing it, helping ensure a lively, airy dough.

Step 2: Activate Yeast and Starter

Stir together the dry yeast, sourdough discard, and sugar into your warm milk. Let this mixture sit for a few minutes until it becomes frothy, signaling that the yeast is happily buzzing to work its magic.

Step 3: Mix the Dry Ingredients

In a stand mixer fitted with a dough hook, combine the flour and salt. Slowly pour the frothy milk mixture into the flour while mixing on low speed. Keep going for about 7 minutes, until the dough is soft, slightly sticky, and wonderfully elastic—this is where the magic of gluten development happens.

Step 4: Incorporate Butter

Next, add your softened butter to the dough. Continue mixing until the butter is fully absorbed and the dough feels smooth, silky, and no longer sticky—this step brings incredible richness that you’ll love.

Step 5: First Rise

Cover the bowl with plastic wrap or a damp towel and place it in a warm location. Let the dough rise for about an hour, or until it has grown roughly 50% larger. This rest allows the dough to develop great flavor and springy texture.

Step 6: Prepare Your Baking Pan

Lightly grease a 9×13 inch baking pan with cooking spray or butter. Setting this aside now means you’re ready when it’s time to shape your rolls.

Step 7: Divide the Dough

Gently deflate the dough and divide it into 12 equal pieces, about 97 grams each for uniform rolls that bake evenly.

Step 8: Shape the Rolls

Roll each piece into a smooth ball by stretching and pulling the dough’s sides underneath, then pinching the seam at the top. This technique creates a taut surface that browns beautifully in the oven.

Step 9: Arrange Rolls in Pan

Place the shaped balls in the prepared pan in a 4 by 3 grid. Spacing them evenly ensures they will bake into perfect, soft rolls that pull apart with ease.

Step 10: Second Rise

Cover the rolls again with plastic wrap and let them rest for another 30 minutes. They’ll puff up slightly more, promising that pillowy final product.

Step 11: Preheat the Oven

While your rolls are rising, preheat your oven to 375°F. This heat level will bake the rolls thoroughly without drying them out.

Step 12: Bake to Golden Perfection

Remove the plastic wrap and bake your rolls for 30 to 35 minutes. Once they’re golden brown on top and smell irresistible, pull them out and prepare to taste pure fluffiness and buttery delight.

How to Serve Fluffy Sourdough Discard Dinner Rolls Recipe

Garnishes

These dinner rolls are wonderful brushed with melted butter right after baking, giving them a shiny, rich finish. For an extra touch, sprinkle flaky sea salt or herbs like rosemary or thyme on top before baking to add a fragrant, savory note.

Side Dishes

Fluffy sourdough dinner rolls pair perfectly with hearty soups, stews, or your favorite roast. They’re fantastic for soaking up sauces or making small sliders filled with meats, cheeses, or even a quick veggie spread.

Creative Ways to Present

For a charming dinner table, arrange these rolls on a basket lined with a colorful cloth napkin. You can also slice them in half and toast lightly for sandwiches, or serve alongside a dipping bowl of garlic butter or olive oil infused with herbs for an inviting appetizer.

Make Ahead and Storage

Storing Leftovers

Place any leftover dinner rolls in an airtight container or resealable plastic bag at room temperature for up to two days. Keeping them sealed prevents drying out while preserving their tender crumb.

Freezing

You can freeze fully cooled rolls by wrapping them tightly in plastic wrap and then placing in a freezer bag. These rolls keep well for up to 3 months, making them perfect for a busy week when you want a quick fresh-baked bread feel.

Reheating

To refresh frozen rolls, thaw overnight at room temperature and warm in a preheated 350°F oven for 5 to 10 minutes, or until heated through. You can also microwave briefly, but the oven method keeps that lovely crust intact.

FAQs

Can I use active sourdough starter instead of discard?

Yes! Both active sourdough starter and discard work well in this recipe. Active starter may add a little more rise and tang, but discard is perfect if you want to reduce waste and still enjoy those amazing flavors.

Do I need to use both yeast and sourdough starter?

Using yeast alongside the sourdough discard helps guarantee a reliable, fluffy rise especially if the discard isn’t very active. It’s the perfect balance of natural fermentation and consistent leavening power.

Can I substitute milk with a non-dairy alternative?

Absolutely! Unsweetened almond milk, oat milk, or soy milk heated to 110°F can be swapped in. Just keep in mind that it might slightly change the flavor or richness, but the rolls will still be delicious.

How can I make these rolls gluten-free?

Gluten-free baking can be tricky with sourdough, especially for fluffy rolls like these. It’s best to consult gluten-free bread recipes specifically designed for sourdough discard, as the flour blend and technique will be different.

Can I add herbs or cheese to the dough?

Yes! Mixing in fresh or dried herbs, shredded cheese, or even garlic powder during the dough phase adds delicious complexity. Just reduce any salt slightly if your cheese is salty.

Final Thoughts

These Fluffy Sourdough Discard Dinner Rolls Recipe truly transform your sourdough discard into something amazing and irresistible. They’re soft, flavorful, and easy to make, perfect for sharing with family or impressing guests. Give them a try—you might just find your new favorite way to use sourdough starter, turning simple ingredients into unforgettable homemade bread rolls that brighten any meal.

Print