One-Hour Sourdough Discard Rolls: Quick, Soft Dinner Rolls
Why make this recipe
One-Hour Sourdough Discard Rolls are the perfect solution for those looking to use up leftover sourdough discard while still creating delicious, fluffy rolls. In just one hour, you can enjoy soft, warm dinner rolls that are perfect for any meal. They are quick to prepare and require minimal rising time, making them a great choice for busy weeknight dinners or last-minute gatherings. Plus, their rich, buttery flavor complements any dish.
How to make One-Hour Sourdough Discard Rolls
Ingredients:
- 1 cup active sourdough discard (unfed or fed is fine)
- 1 cup warm milk (about 105-115°F)
- 2 tablespoons granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted, plus 2 tablespoons for brushing
- 1 large egg, lightly beaten
- 1 tablespoon water (for egg wash)
Directions:
- In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
- Stir the sourdough discard and the 1/4 cup of melted butter into the yeast mixture.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. You do not need a long rise time for these quick rolls.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm spot for 30 minutes. It will puff up slightly, but not double.
- Gently punch down the dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Arrange the dough balls in a greased 9×13 inch baking dish, leaving a small space between them for them to expand.
- Cover the dish loosely and let the rolls rest for another 20 minutes in a warm place. They will become puffy.
- Preheat your oven to 375°F (190°C).
- Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls lightly with the wash.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Melt the remaining 2 tablespoons of butter. Immediately brush the hot rolls with the melted butter as soon as they come out of the oven.
- Serve your easy sourdough rolls warm.
How to serve One-Hour Sourdough Discard Rolls
These rolls are best served warm. You can enjoy them straight out of the oven with a pat of butter, or use them to scoop up soups and stews. They are also great for sandwiches or as a side for your favorite pasta dishes.
How to store One-Hour Sourdough Discard Rolls
To store your leftover rolls, let them cool completely. Place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Wrap each roll in plastic wrap and place them in a freezer bag. They can last for up to 3 months in the freezer. To reheat, you can bake them from frozen at 375°F (190°C) for about 10-15 minutes.
Tips to make One-Hour Sourdough Discard Rolls
- Make sure your milk is warm but not too hot. If it’s too hot, it can kill the yeast.
- Adjust the flour amount as needed, as different brands can absorb moisture differently.
- Knead the dough until it’s smooth for the best texture in your rolls.
- If you want a sweeter roll, you can add a bit more sugar to the mix.
Variation
You can add herbs or cheese to the dough for extra flavor. For a garlic bread version, mix in minced garlic and some dried herbs before baking.
FAQs
Can I use cold milk?
No, warm milk is important to activate the yeast properly.
Can I refrigerate the dough?
This recipe is designed for quick rolls and should be used fresh. Refrigerating the dough can affect its texture.
What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can replace it with an equal amount of all-purpose flour and water mixed to achieve a similar consistency.
One-Hour Sourdough Discard Rolls
Ingredients
Method
- In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy.
- Stir the sourdough discard and the 1/4 cup of melted butter into the yeast mixture.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rest in a warm spot for 30 minutes.
- Gently punch down the dough. Divide it into 12 equal pieces and roll each piece into a smooth ball.
- Arrange the dough balls in a greased 9×13-inch baking dish, leaving a small space between them.
- Cover loosely and let the rolls rest for another 20 minutes.
- Preheat your oven to 375°F (190°C).
- Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls lightly with the wash.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Melt the remaining 2 tablespoons of butter and brush it on the hot rolls as soon as they come out of the oven.
Notes
