Sourdough Discard Dinner Rolls

5 from 42 votes

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.

Course any meal, bread, Side Dish

Cuisine American

Keyword bread, rolls, sourdough, yeast

Prep Time 10

Cook Time 20

1st rise 60 minutes 2nd rise 60 minutes 2

Total Time 2 30

Servings servings

Calories 175kcal

Author Paula

Ingredients

½ cup warm water Warm water helps the yeast to activate. Best temperature is around 95°F
1 tablespoon active dry yeast The packets/envelopes, 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 leave it a bit longer for the first rise. I have done both, and both are excellent, 1 tablespoon is a bit more fluffy in my opinion.
1 tablespoon granulated sugar sugar helps activate the yeast
2 large eggs room temperature
3 tablespoons butter, melted and cooled This is important because if you add warm butter, it may exceed 110°F & kill your yeast & curdle the eggs. If you forget, you can also replace it with olive oil or any vegetable oil. Keep in mind the butter gives your rolls another level of richness.
1 cup sourdough discard Before I feed the starter, I discard 1 cup, this is what I use
1 teaspoon salt
3 cups all-purpose flour depending where you are at, you may need to add an extra ½ cup

Instructions

In a bowl of a stand-up mixer, pour the water, yeast and sugar. Slightly mix it and set aside for 4 to 5 minutes until it froth/foam up.
Add the eggs, cooled melted butter, salt, and the sourdough discard. Mix until combined.
Add half the flour. Mix until all incorporated.
Add the remaining flour. Mix until the ingredients are forming a ball. As soon as it forms a ball you will see it looks dry. Keep mixing until the dough separates from the side of the bowl, 2-3 minutes. the dough will look lumpy, not smooth like playdoh. It’s ok. The dough should be sticky, when you push with your fingers it feels cold and sticky but won’t leave residue on your fingers. If it leaves residue on your fingers add ¼ cup of flour.
*NOTE* If you want, but don’t have to, you can place the dough on a lightly floured surface and knead the dough for 2 to 3 minutes. I have done it, and even without doing this step I still have a light and fluffy roll.
Transfer the dough to an oiled bowl (I used a large mixing bowl and added approximately 1 tablespoon of olive oil). Turn the dough in it so the dough is coated in oil. Place a plastic wrap on top.
Let the dough rise in a warm, draft-free place for approximately 60 minutes. (I like to put mine in the microwave) until the dough has doubled.
Place the dough on a lightly floured surface. I used my silicone pastry mat from OXO Good Grip, and added about 1 tablespoon of flour.
Cut the dough into 12 equal pieces.
Roll them into a ball.
Place them into a buttered (gives the crust a better taste) 9 x 13 bakedish.
Cover with a dish towel and let it rise for 45 minutes in a warm, draft-free place. (Yep, back in the microwave!)
Preheat your oven to 350 degrees F.
Once the oven has reached the temperature, bake the buns for 20 to 22 minutes or until golden. internal temperature should be around 190 degrees F
Once it is out of the oven, let it cool. I personally like to take 1 tablespoon of cold butter, put it at the end of a fork and brush it all over the top.

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