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These super soft sourdough discard rolls couldn’t be easier to make! With a warm place to rise, you can have them ready in just a few hours! They’re a great way to use up excess sourdough discard (although you can use active starter too if you prefer). These delicious rolls have a soft, pillowy texture, perfect for casual family dinners or the perfect Thanksgiving side!
Why You’ll Love This Recipe!
Tried and Tested – this sourdough discard dinner rolls recipe is based on my popular sourdough discard sandwich bread recipe, which has been made thousands of times so you know this roll recipe will work first time, every time!
Pull Apart or Individual Rolls – I have chosen to shape these sourdough discard rolls into “pull apart rolls” but if you’d prefer individual rolls, you can place them further apart on a baking tray and allow them to rise.
Flavor – even though these sourdough discard rolls have a quick rise time, they aren’t lacking any flavor!
Ingredients
- Sourdough Discard – I’ve developed this recipe using 100g of sourdough discard and instant yeast to make them a quick and easy recipe, but as always you can use active sourdough starter if you prefer.
- Bread Flour – I recommend using bread flour, however you can use all purpose flour if you prefer. You might want to hold back some of the liquid, just in case. It’s easier to add it in than take it out! You can substitute whole wheat flour for some of the bread flour. You could also try this recipe for whole wheat sourdough rolls.
- Water – use warm water to speed up the rise time even further.
- Salt
- Sugar
- Butter – you’ll need softened butter for making the dough and then some melted butter to brush them with once they’re out of the oven.
- Instant Yeast – I’ve used instant yeast, but you can use active dry yeast if you prefer.
How To Make Sourdough Discard Rolls
These rolls are super simple to make. Using commercial yeast along with sourdough discard allows you to have these on the table in record time. Over the years I have made and retested this recipe so many times, I have made a few adjustments to make this recipe even faster for you to make at home.
Start by combining your sourdough discard with water, then adding the bread flour, sugar, instant yeast, flour and butter to the bowl of a stand mixer, using your dough hook to bring it together into a shaggy dough (you can even just use a spatula to bring it together at this stage). Giving it a short rest at this stage makes a big difference. This pause allows the flour to fully hydrate, which means less kneading later and a softer finished roll. After resting the dough for 10 minutes, use your dough hook to knead the dough and transform it into a silky, elastic dough that pulls away cleanly from the sides of the bowl.
While a stand mixer with a dough hook attachment makes achieving that smooth dough easier (especially when incorporating butter), you can absolutely make these by hand, just add the butter gradually as you knead to help it incorporate more easily.
Because this recipe uses instant yeast, the dough rises much faster than traditional sourdough. You’re looking for it to double in size during the first rise, then become noticeably soft and puffy after shaping.
Don’t rush this second rise because it’s the key to getting those light, fluffy rolls rather than dense ones. Cover the rolls with plastic wrap (press n seal spread with a tiny bit of olive oil is perfect for this). Place the shaped rolls in a warm spot, they should only take around 30 minutes to proof.
In the photos in this post, I’ve placed the rolls into a 12″ round cast iron skillet, but this recipe also works in a USA Pan Sheet Cake Pan measuring 9″ x 13″ or any baking dish or baking pan of that size. I always use parchment paper when using a skillet, but you don’t necessarily need it.
I like to spray the top of the dough with water before placing these sourdough discard rolls into the oven to bake. This helps to keep them soft while baking (and is much better than an egg wash in my opinion). Once baked until golden brown, brushing the tops with melted butter while they’re still warm gives them that irresistible soft finish.
Kate’s Pro Tips
Shaping Tips for Perfect Rolls
Use a digital kitchen scale to weigh out the dough into equal pieces when you’re shaping for that uniform look. Precise measurements also means the rolls will cook evenly. I use my bench scraper to cut the dough cleanly and then weigh each piece individually.
Use your hands to gently roll the each piece of dough into a tight ball on the countertop using a cupping motion. This creates tension in the top of the dough and gives you that beautiful round shape when they bake.
What To Serve With Sourdough Discard Rolls
These quick sourdough discard rolls are the perfect accompaniment to pretty much anything! They’re at home on your Thanksgiving or Christmas table, but also easy enough to whip up for a last minute side to accompany your favorite soup or saucy casserole! I love making these as a snack for my boys and pairing them with our favorite jams and spreads like spicy sweet jalapeño butter, whipped honey butter or small batch strawberry jam.
How To Store and Freeze
These sourdough discard rolls freeze really well! I have frozen them as a whole “pull apart” without breaking them into individual rolls. I’ve also frozen a few leftover rolls on their own. They have both frozen successfully wrapped in foil or simply placed into a freezer-safe bag (I love using large ziplock bags).
Allow them to come to room temperature before using. You can zap them in the microwave to make them soft again if you need to.
I don’t recommend freezing unbaked rolls. Always bake them first and allow them to cool before freezing.
Other Sourdough Rolls & Buns To Try
Frequently Asked Questions
Yes you can make this recipe dairy free by using vegan butter or your choice of oil (olive oil works really well). You can use the exact same weight as listed for butter in the recipe.
Yes you can omit the commercial yeast, but you will need to use active, fed sourdough starter instead of discard. You’ll need to let the dough rise for a lot longer to ensure they are soft and pillowy when you bake them. Because it’s an enriched dough, it will take quite a while to bulk ferment. If you are wanting to use active starter, try these sourdough dinner rolls.
Sourdough Discard Rolls Recipe
Equipment
- Stand Mixer
- Digital Scales
- Cast Iron Skillet or Baking Tray
Ingredients
- 100 g Sourdough Discard
- 250 g Water
- 500 g Bread Flour
- 10 g Salt
- 20 g Sugar
- 60 g Butter, (softened)
- 7 g Instant Yeast
- 50 g Melted Butter, (for brushing after baking)
Instructions
- I recommend using a stand mixer for this recipe, but you can knead by hand if you want to (see notes below for hand kneading).
- Add the sourdough discard, instant yeast, water, sugar, bread flour, salt and soft butter to the bowl of your stand mixer and combine until it forms a rough, shaggy dough (I generally just do this with a spatula). Leave the dough to rest for 10 minutes.
- After this short rest, use the dough hook attachment to knead the dough for around 3 to 6 minutes on low speed.You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this.
- Now you need to cover your dough and let your dough rise. You are using instant yeast as the leavening agent in this recipe so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
- Once the dough has doubled, tip it out onto the counter top. Divide the dough into equal pieces. You'll need to use a set of scales to get them exactly weighted – or you do it by sight if you prefer. For this recipe I did 11 rolls at 86g each. If you want 12 rolls, you'd need to make them 78g.
- Shape each piece of dough into a ball and place the balls of dough into a 12" cast iron skillet or 9" x 13" baking pan.
- Now you need to let the rolls rise again. Cover them with plastic wrap (I like to use some press n seal spread with a tiny bit of olive oil) and leave them to proof for around 30 minutes to 1 hour. It's really important to make sure their soft and puffy before you bake them! The warmer your home, the faster they will proof.
- When you're ready to bake, preheat the oven to 180ºC/350ºF.
- Spray the top of the sourdough discard rolls with water and bake them at 180ºC/350ºF for around 30 minutes or until they are golden brown.
- Remove from the oven and while they're still in the skillet, use a pastry brush to brush them in melted butter. Once the butter has soaked in, remove them from the skillet and allow to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Can I use active dry yeast instead of instant yeast for this recipe?
I rarely review recipes but I have to say, this one is perfection. I’ve made it about 10 times now and the rolls are perfect every time. The weird thing is that I live at 8600 ft elevation! We eat half with dinner while hot and use the other half for sliders the next day. GREAT recipe!
I love all of the positive comments. Can’t wait to try this –question –what size cast iron pan please?
Can you do the second rise in the refrigerator (Step 6)? I want to prepare the dough in the morning and bake for dinner. If so, do I need to adjust the bake time?
I see the instructions for freezing after they are baked, but is there a way to freeze the dough before it is baked?
Thank you so much for this wonderful recipe. It came out perfect. Soft and fluffy. I prepped them in the morning and after the rose in the cast iron I placed them in the fridge. Baked when I got home. Hot bread and homemade soup for a late dinner after soccer practice!
I decided to try baking these in my cast iron skillet-they weren’t even slightly brown at 30 minutes, I had to leave them in much longer to get a mildly golden brown top. I have made these before, on a baking sheet and in an aluminum cake pan and they browned better but never quite as deeply brown as in the pictures. I suspect that the cast iron skillet takes a bit longer to get hot. I have tested my oven temperature and if anything, it runs about 25 degrees hot. How did you get such nicely browned rolls?
How big is your skillet? I am trying to figure out which size to use. Cheers 😁
Oh my goodness. These rolls are so delicious and easy! I was amazed with how fluffy they were and the sourdough tang was perfect. I was so proud of myself with how they turned out. Amazing! I think I’ll bring these to thanksgiving dinner.
Hi! Can these be frozen after shaping? Then thaw & rise & bake? If yes, any tips? Never done it before but would be much more convenient for my schedule prepping for a Thanksgiving lunch. Thank you for the recipe!!
Can you provide instructions to freeze? Would it be better to freeze after they’ve been cooked or can you freeze the dough and at what point in the process would you put the dough in the freezer? Would it need to be thawed and allowed to rise further prior to baking?
Can you put these in the fridge or freezer the day or 2 before baking and then pull out and then bake and they still turn out well?
I’ve made these a couple of times now and they were fantastic. I want to make them for Christmas. Can I freeze the dough after shaping and before the second rise? I was thinking I could take them out Christmas morning and let them thaw/rise for late lunch/early dinner. Do you think that would work? Thank you!
Can this be made with active starter? Also how can this be made without a stand mixer?
Yes you can make it with active starter, you just need to omit the yeast and allow the dough plenty of time to bulk ferment and proof. You can definitely knead by hand 🙂
What size of cast iron skillet do you use?
These are now my go-to dinner rolls! They turn out perfect every time. I’ve made them plain and as cheesy garlic herb rolls (with melted butter, minced garlic, herbs/seasonings, and shredded cheese added after baking, and then put back into the oven for a couple minutes to melt the cheese). Tonight I’m using this recipe but I divided the dough into 6 large balls instead of 12 smaller ones and I’m making hamburger buns out of them. 😋
I made these for Thanksgiving. The best rolls I’ve EVER made!! They were a huge hit with everyone, carnivores and vegans alike!
I can’t stand throwing away the discard & am thankful for your wonderful discard recipes!
How should I reheat these in the oven. Thank you!
This is my several time a week go to discard recipe!
I’ve got a question though- could you make these as a loaf if you needed to? How would I need to change the baking temp and time?
Thanks so much!
This is the loaf version 🙂
Sourdough Discard Sandwich Loaf Recipe
Thank you so much!
These look amazing! Do you need to let the discard sit out of refrigerator to warm up before making? If so about how long? Thank you!
Can you freeze the rolls before baking? if so, how long to let them rise when taken out of the freezer
Could your freeze the raw proofed dough then thaw and bake?
These are super easy to make, we love them and this will always be my go to for sourdough rolls!!
My first batch is on its second rise. They look delicious already and i love the feel of the dough. Did you use a 12″ skillet for yours?
Hi Kate! These rolls look so delicious!! I want to make them today. I’m assuming the nutritional information is for the entire recipe? Just checking because I’m currently on a low cal, low carb diet.
I love your website and thanks so much to all your information!! I’m new to the art of sourdough bread making but trying to move into a more healthier lifestyle.
Thank you!!
I made these today, and they were very good, but they looked like cathead biscuits instead of rolls. Would you happen to know why?
Thanks!
Absolutely divine! I’ve never made rolls before and they came out perfectly. Thank you!
I would love to make these with some wholewheat and bread flour. What combination would work well. Thank you
I make these pull-apart, discard rolls at least twice a week for my partner and our son. Used for sausage patty and cheese sandwiches for breakfast and turkey/ham/or roast beef sliders for lunch. The other favorite recipe is the sourdough Hawaiian rolls.
Hands down, a constant hit at Friday Family Dinners. Highly requested a d very much enjoyed. Thank you for sharing this great recipe.
If I were to freeze these, could I do so after forming the rolls and before second rising?
Thank you again!
I think that I must have over kneaded them in the mixer. They tasted good but were super dense ☹️ Will definitely try again!