Got sourdough discard piling up and wondering what to do with it? Don’t toss it! Let’s turn it into something magical—fluffy, buttery dinner rolls that are so easy to make, they’ll quickly become a family favorite. If you love the tangy goodness of sourdough but don’t have the time for long fermenting and proofing, this recipe is for you! I used my Bosch mixer, which I adore, but you can use whatever you have, or even your hands, to whip these rolls up in no time. Perfect for weeknight dinners, special occasions, or even as a snack with butter and jam. Let’s get baking and make the most of your sourdough discard!
No Fuss Sourdough Discard Rolls
Soft, buttery dinner rolls that use up sourdough discard, with no long ferment required.
- Prep Time: 25
- Rise Time: 120
- Cook Time: 25
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup sourdough discard, room temperature
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons (1 packet) active dry yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons melted butter, plus extra for brushing
- 2½ cups all-purpose flour
Instructions
- Combine the warm milk, yeast, and sugar in the mixer bowl. Let it sit 5 to 10 minutes until foamy.
- Add the sourdough discard, salt, and melted butter. Mix on low until combined.
- With the dough hook, add 2 cups of flour and mix on low. Add more flour ¼ cup at a time until the dough pulls away from the sides and is soft but not sticky. Knead 5 to 6 minutes.
- Lightly grease the bowl, return the dough to it, cover with a towel, and let it rise in a warm place for 1 to 1½ hours, until doubled.
- Punch down the dough and divide it into 12 pieces. Shape into balls and place in a greased 9×13 dish or a cast iron skillet. Cover and let rise 30 to 45 minutes, until puffy.
- Preheat the oven to 375°F. Brush the rolls with melted butter and bake 20 to 25 minutes, until golden brown.
- Brush again with butter after baking for extra softness. Serve warm.
Notes
A cast iron skillet gives the rolls a nice crust.
Wasn’t that easy? These sourdough discard dinner rolls are a game-changer—soft, fluffy, with just the right hint of sourdough tang. Whether you’re pairing them with a hearty stew, serving them as a side for a holiday meal, or enjoying one straight out of the oven with a swipe of butter, they’re sure to impress. Baking with sourdough doesn’t have to be complicated, and this recipe proves it! If you give these a try, let me know how they turn out—I’d love to hear your thoughts. And don’t forget to save this recipe for the next time you have discard to use. Happy baking!
The same discard also makes English muffins, and if you want a real loaf, here is my easy sourdough bread.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
