These sourdough discard dinner rolls are soft, buttery, and pull apart in fluffy pieces, with just a hint of sourdough flavor.
A little instant yeast does the rising, so they go from bowl to table in a little over 3 hours, and you can make them ahead for a holiday.
I compared the most popular discard roll recipes and read through what bakers said in the comments.
The same problems kept showing up: rolls that came out dry or dense from too much flour, rolls that tasted flat, and plenty of questions about how to make them ahead. This version weighs the flour, uses enough salt, and covers every make-ahead option the recipe developers themselves have answered.
Bakers who’ve made the recipe this one is adapted from report good results. One said the dough came together without needing any extra flour, rose quickly, and baked in exactly 22 minutes.
Another did a Thanksgiving test run and got a thumbs-up from her taste testers. A third made a double batch, turning half into burger buns and garlic knots and freezing the knots for the holidays.
Why Discard Rolls Need Yeast
Sourdough discard is the starter you pour off before feeding. It isn’t active enough to raise a dough on its own, so these rolls use a little instant yeast for a reliable rise. The discard brings flavor and moisture.
You can use active starter instead of discard, but keep the yeast. This recipe is built around it.
What Makes Them So Soft
Three things: warm milk, melted butter, and 2 tablespoons of cornstarch. The cornstarch softens the crumb the way cake flour would, while the bread flour keeps the rolls tall and springy.
Ingredients
- Sourdough discard. This recipe uses discard fed equal weights of flour and water. Older discard tastes tangier; fresher discard is milder.
- Milk. Whole or 2%. A non-dairy milk works too.
- Instant yeast. Active dry yeast works if you let it foam in the warm milk first.
- Sugar. Just 2 tablespoons. Honey works in the same amount.
- Unsalted butter. Melted and cooled.
- Salt. Don’t skip it. It’s what keeps the rolls from tasting flat.
- Cornstarch. For softness. Potato flakes work in its place, or use the same amount of flour.
- Bread flour or all-purpose flour. Bread flour gives springier, slightly chewier rolls. All-purpose works; you may need a little extra.
How to Make Sourdough Discard Dinner Rolls
- Wake up the yeast. In a stand mixer bowl, stir together the discard, warm milk, sugar, and yeast. Let it sit a minute or two until it smells yeasty and a few bubbles show.
- Mix the dough. Add the melted butter, salt, cornstarch, and all but about 1/2 cup (100 g) of the flour. Mix, then add the reserved flour a little at a time, only until the dough is tacky and pulls away from the bowl.
- Knead. Knead 5 to 7 minutes in the mixer, or 7 to 10 minutes by hand, until smooth and springy.
- First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
- Shape. Divide the dough into 16 pieces (or 12 for bigger rolls). Pinch each into a ball, then roll it under a cupped hand to make it tight and smooth.
- Second rise. Nestle the rolls into two parchment-lined 8- or 9-inch round pans (or one 9×13 pan for 12 rolls). Cover and let rise until doubled, about 1 hour.
- Bake. Bake at 350°F for 22 to 25 minutes, until golden on top and 205 to 210°F in the center.
- Butter the tops. Brush or rub the hot rolls with butter and serve warm.
How to Tell They’re Ready to Bake
Go by the dough, not the clock. Risen rolls look puffy and about double their original size. Press one gently with a fingertip: it should spring back slowly.
If they don’t look and feel that way yet, give them more time.
Cold discard straight from the fridge works, but it slows the rise, so expect it to take longer.
Why Rolls Come Out Dense
Almost always one of two things: too much flour, or not enough rise. Weigh your flour if you can, and add the last bit only until the dough feels tacky.
Then make sure the rolls fully double before they go in the oven.
How to Make Them Ahead for Thanksgiving or Christmas
The recipe developer behind the base recipe has answered every one of these in her comments:
- Overnight in the fridge (easiest). Shape the rolls, cover the pan, and refrigerate overnight. Bake straight from the fridge if they’ve doubled. If not, let them sit at room temperature until they have.
- Chill the dough, shape later. Refrigerate the dough after mixing for up to 12 hours. Shape, let rise at room temperature, and bake. Plan an hour or two for that last rise.
- Freeze the shaped rolls. Freeze them right after shaping. Thaw, let rise until doubled, and bake.
- Par-bake. Bake just until the rolls are set but not browned, then finish and brown them before dinner. She hasn’t tested an exact time, but suggests about 15 to 18 minutes.
- Bake and freeze. Cool fully, bag, and freeze baked rolls for up to 3 months. Thaw and warm before serving.
Keeping Rolls Warm on the Table
Warm a cloth bag or kitchen towel of dry rice or beans, set it in the bottom of your bread basket, line the basket with a towel, and cover the rolls.
To reheat leftovers, brush them with butter and warm at 350°F for 5 to 7 minutes, or wrap them in foil.
How to Store Them
Once cool, keep the rolls in an airtight bag at room temperature for up to a day, or freeze them for up to 3 months.
Variations
- Shiny tops. Brush with egg wash (1 egg plus 1 tablespoon water or milk) before baking.
- Burger buns. Shape 8 larger pieces and bake them on a sheet pan.
- Half whole wheat. Swap up to half the bread flour for whole wheat. The rolls will be a little less fluffy.
- Garlic knots. One reader turned a batch into garlic knots and froze them for the holidays.
So save your discard this week, and these rolls will be ready for the table. Bake them the day of, or make them ahead and have one less thing to do on the big day.
For a different twist, try “potato rolls” that stay soft and flavorful long after baking.
Soft Sourdough Discard Dinner Rolls
Equipment
- Stand mixer with dough hook (optional)
- two 8- or 9-inch round pans or one 9×13 pan
- Parchment paper
- Instant-read thermometer optional)
Ingredients
- 225 g 1 cup sourdough discard, 100% hydration
- 165 g 2/3 cup milk, warmed to about 98 to 100°F
- 30 g 2 tablespoons granulated sugar
- 8 g 2 teaspoons instant yeast
- 55 g 4 tablespoons unsalted butter, melted and cooled, plus more for brushing
- 12 g 2 teaspoons salt
- 20 g 2 tablespoons cornstarch
- 350 g 2 1/2 cups bread flour or all-purpose flour
Instructions
- In the bowl of a stand mixer, combine the discard, warm milk, sugar, and yeast. Let sit 1 to 2 minutes, until it smells yeasty and a few bubbles appear.
- Add the melted butter, salt, cornstarch, and all but about 100 g (1/2 cup) of the flour. Mix with the dough hook until combined.
- Add the remaining flour a little at a time, only until the dough is tacky and pulls away from the sides of the bowl. Knead 5 to 7 minutes in the mixer (7 to 10 by hand) until smooth.
- Shape into a ball, place in a lightly oiled bowl, and turn to coat. Cover and let rise in a warm spot until doubled, about 1 hour.
- Line two 8- or 9-inch round pans with parchment (or use a 9×13 pan for 12 rolls). Divide the dough into 16 equal pieces (or 12), shape each into a tight ball, and nestle them into the pans.
- Cover and let rise until doubled and puffy, about 1 hour. A gently pressed roll should spring back slowly.
- Heat the oven to 350°F. Bake 22 to 25 minutes, until golden on top and 205 to 210°F in the center.
- Brush the hot rolls with melted butter. Serve warm.
Notes
• Cold discard: Works fine, but the rise will take longer. Go by doubling, not the clock.
• Make ahead: Shape, cover, and refrigerate overnight; bake once doubled (let them finish at room temperature if needed). Or refrigerate the dough up to 12 hours, then shape and rise. Shaped rolls can be frozen before the second rise; thaw, rise, and bake.
• Par-bake: Bake until set but not browned (about 15 to 18 minutes, untested estimate), then finish in the oven before serving.
• Storage: Airtight at room temperature up to 1 day; freeze baked rolls up to 3 months.
• Swaps: Honey for sugar (same amount). Potato flakes or flour for the cornstarch. Up to half whole wheat flour.
For more roll inspiration, check out “these easy homemade dinner rolls” that are perfect for any holiday meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.