Go Back
one hour sourdough discard rolls quick soft dinn 2026 04 02 173508 683x1024 1

One-Hour Sourdough Discard Rolls

Quick and easy sourdough discard rolls that are fluffy, delicious, and perfect for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 rolls
Course: Baking, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough discard (unfed or fed is fine)
  • 1 cup warm milk (about 105-115°F) Ensure milk is warm but not too hot.
  • 2 tablespoons granulated sugar Adjust for sweeter rolls if desired.
  • 1 packet active dry yeast (2 1/4 teaspoons) Make sure the yeast is active.
  • 1 large egg, lightly beaten For egg wash.
  • 1 tablespoon water For egg wash.
Dry Ingredients
  • 3.5 cups all-purpose flour, plus more for dusting Adjust flour amount as needed.
  • 1 teaspoon salt
Fat
  • 1/4 cup unsalted butter, melted Plus 2 tablespoons for brushing.

Method
 

Preparation
  1. In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy.
  2. Stir the sourdough discard and the 1/4 cup of melted butter into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rest in a warm spot for 30 minutes.
Shaping
  1. Gently punch down the dough. Divide it into 12 equal pieces and roll each piece into a smooth ball.
  2. Arrange the dough balls in a greased 9×13-inch baking dish, leaving a small space between them.
  3. Cover loosely and let the rolls rest for another 20 minutes.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls lightly with the wash.
  3. Bake for 15 to 18 minutes, or until the tops are golden brown.
  4. Melt the remaining 2 tablespoons of butter and brush it on the hot rolls as soon as they come out of the oven.

Notes

Serve rolls warm with butter, or use for sandwiches and sides. Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months.