SOURDOUGH DISCARD DINNER ROLLS

The Sourdough Discard Dinner Rolls recipe makes pillowy soft, luscious, and fluffy homemade rolls with that special sourdough tang. They have a special flavor & texture thanks to a healthy dose of sourdough starter.

Homemade rolls are so much better than store-bought. Plus, better for you without preservatives, etc. In my opinion, they’re best when served warm with butter alongside a heaping helping of cheesy pasta, Stuffed Turkey Breast, or for sliders.

SOURDOUGH DISCARD DINNER ROLLS

For years, I was ‘scared’ to use yeast. The few times I tried it, the recipes didn’t work out. I enjoy cinnamon rolls so much that I wanted desperately to be able to make them so I was determined to master making bread and rolls with yeast. There are a few simple tips for working with yeast that I’ll outline below. As well, patience is important. The weather and/or temperature of your house will determine in part how quickly the dough rises.

Everyone should have a basic homemade yeast roll recipe. I hope you’ll save it and try this one. It is easy to make.

This recipe assumes you have a sourdough starter. As well, it uses the discard of your sourdough starter. 

If you don’t have a sourdough starter and don’t have a friend to give you one, you can make a starter using this recipe: How to Make Sourdough Starter. Another resource is Sourdough Starter with Atta, which is Indian whole wheat flour.

WHAT IS DISCARD?

A sourdough starter is a fed and active sourdough starter, while the discard is an unfed and inactive sourdough starter. The starter is generally harvested 4-6 hours after a feeding when the sourdough host is bubbly and at its most active, discard is harvested when the sourdough host is hungry and before it’s fed again.

A starter that has at least doubled in size and is active can leaven bread, while a nearly inactive discard cannot. However, discard can be used in recipes with a secondary leavening agent, like baking soda, baking powder, or yeast. This recipe is a way to use the discard and not waste it.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• Warm water. Warm water helps the yeast activate. Read your package of yeast to determine the best temperature for your product.
• Active dry yeast. Yeast comes in packets and jars. If you buy the packets/envelopes of yeast, they are 0.4 oz or 2 ¼ teaspoons. Considering 1 tablespoon = 3 teaspoons, you will be fine with 1 packet. However, you may need to wait longer for the first rise. I have done both, and both are excellent, 1 tablespoon is a bit more fluffy.
• Granulated sugar. Sugar helps activate the yeast.
• Eggs. Get size large and they need to be at room temperature.
• Butter, melted and cooled. This is important because if you add warm butter, it may be too hot and kill your yeast and/or curdle the eggs. Also, you can replace it with olive oil or any vegetable oil you like. Keep in mind the butter gives your rolls another level of richness. 
• Sourdough discard. (in the morning, before I feed the starter, I discard 1 cup; this is what I use)
• Salt.
• Unbleached all-purpose flour. (You may need to add more, possibly up to an extra ½ cup. As well, weather affects bread making.)

FREQUENTLY ASKED QUESTIONS FOR SOURDOUGH DINNER ROLLS

• Why do I have to use yeast for my sourdough rolls? Because we are making a quick bread, within the same day, the yeast helps give the bread a lift and be more fluffy. Also if your starter is young it helps as well. When I make sourdough bread, it is usually an overnight process and the yeast has time to develop from my starter to create the lift needed. However, don’t worry, these Sourdough Discard Dinner Rolls have a sourdough texture and taste.
• The sourdough discard should be slightly bubbly on top, but no liquid or Hooch visible. 
• This dinner roll has a soft crust. It is not baked in a Dutch oven or has moisture in the oven for the crust.
• If you want, you can brush on an egg wash before baking. I chose not to because I like the fluffy, light texture of the bread with the body of sourdough. If you add egg wash, take 1 egg + 1 tablespoon of water. Beat with a fork and gently brush over the buns with a pastry brush before putting them in the oven.
• One thing we noticed, they rewarm in the microwave for 20-25 seconds or air fryer at 350 degrees F for 2 to 3 minutes.
• Enjoy Sourdough Discard Rolls as is, with butter or jam,  use as a sandwich, on a charcuterie board.
• You can also freeze them. What I do is when I roll the dough into balls, I place them, not touching, on a parchment-lined cookie sheet and freeze them for 30 minutes. Then transfer to a freezer-safe bag. When thawing, place them in the fridge overnight, and in the morning place them in the baking dish on the counter while heating up the oven. (they should be completely thawed by then). Don’t keep it in the freezer for longer than 60 days.

Can I freeze yeast dough?

Yes. Read all the information about freezing yeast dough in this article I wrote: Freezing yeast bread dough.

HOW TO STORE SOURDOUGH DISCARD DINNER ROLLS

Keep Sourdough Discard Rolls in a zippered bag or covered container in a cool dry place, and they’ll stay fresh for up to 5 days. Freeze baked and cooled rolls on a cookie sheet and then place them in a zippered bag with the date labeled on the outside. They’ll keep in the freezer indefinitely, but are best if used within 3 months. Let frozen rolls thaw at room temperature before serving.

TOOLS FOR SOURDOUGH DISCARD ROLLS

• Stand mixer: Cuisinart  5.5 Quart Stand Mixer
• Pastry Mat: Silicone OXO Good Grip silicone mat
• Bakeware: Staub 9 x 13 dish
• Clear mixing bowls: Anchor and Hockings Glassware

MORE LOVE FROM THE OVEN

1. Naan
2. Pizza Dough Cheesy Breadsticks
3. Soft Fluffy Yeast Rolls
4. Bacon Jalapeno Popper Cheesy Bread
5. Brioche Dinner Rolls
6. Foolproof Quick Dinner Rolls

As well, these Sourdough Discard Rolls make great sliders. Try my Baked Cheddar Roast Beef Sliders, Bacon Chicken Ranch Pull-Apart Sliders, and Hawaiian Rolls Strawberry Cheesecake Sliders.