Julie Clark
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Sourdough Rolls
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Discover the magic of quick sourdough rolls with our top-rated sourdough discard rolls recipe. Bake golden brown, fluffy dinner rolls that’ll become your go-to every time.
In the world of bread-making, there’s something uniquely satisfying about mastering the art of sourdough. Did you know you can transform your sourdough discard into golden brown dinner rolls?
Many sourdough enthusiasts often wonder what to do with their discard, but our solution is both delicious and straightforward. This Sourdough Rolls Recipe guarantees a tangy twist to traditional dinner rolls. If you’ve ever been hesitant about baking with sourdough, let this guide reassure and inspire you. Let’s bring these sourdough discard rolls to life.
About this Sourdough Rolls Recipe:
- Flavor: The sourdough dinner rolls with have a slightly tangy sourdough flavor, thanks to the 1 cup of sourdough discard mixed in the dough.
- Texture: Fluffy and tender, the rolls rise tall! Use bread flour for sturdier, more chewy roll and all-purpose flour for softer rolls.
- Method: Prepare the dough in a stand mixer, bread machine or by hand. We’ve done all 3 and they work perfectly. This recipe makes 12 dinner rolls to fill a 9×13″ baking dish. If you need more, roll them smaller (anywhere from 15-20) and bake in the same size pan.
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Joan says, “Your search is over….this the THE recipe for buns! You make me look good Lizzy! I get so many compliments on these buns. Sometimes I add a little more sugar. Depends on what they’re getting used for. Have made them like a dinner roll (in a 9×13) or more separate like hamburger /sandwich buns. They ALWAYS get devoured or people ask to take them home. Thank you so much for this staple recipe in our house.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Susan says, “Great easy recipe. I wanted small dinner rolls so I weighed the dough and got 26 rolls out of dough balls weighing 1.4-1.6 ounces. Baked the same time. They were a huge hit! Thanks!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Nancy says, “I’ve been married for 32 years and this is the first time ever baking homemade dinner rolls. This was so easy for me being a beginner! They taste so good and look beautiful. Mine came out a little crumbly so I’ll research that, But for my first try….This was definitely the recipe for me!! Thanks!!”
This is one of our most popular Christmas and Thanksgiving recipes with readers!
What I’ve learned about sourdough:
I’ve been testing and working with sourdough for over 10 years, however in 2020, I finally had a healthy starter and continued success in making artisan sourdough breads.
When I was still learning, I ended up with a lot of sourdough discard. And if there’s one thing I learned, sourdough discard recipes are just as good as active sourdough recipes. You can that old-fashioned sourdough flavor in no time at all. Just like this whole wheat sourdough bread.
And that’s where this sourdough discard dinner rolls recipe comes in. They’ll be ready in about 2 hours, most of which is hands off rise time.
Ingredients
A few notes:
- Sourdough starter discard. This is a lazy sourdough which means you do not have to use bubbly, active sourdough in this recipe. Use the discard. The yeast will help it rise.
- Flour. I choose bread flour when making breads and dinner rolls so that they are sturdy and have a little bit of chewiness to them. Use all-purpose flour for softer texture.
- Yeast. An instant yeast is easy to use, but active dry yeast works well. Read our guide to yeast types, and how to make dough rise faster.
How to Make Sourdough Rolls
This is one of the easiest yeast bread recipes I make. Use a stand mixer to mix and knead yeast dough, but don’t worry if you don’t have one. You can knead the dough by hand. Or if you’re lucky and have a bread machine, knead the dough using the “dough” setting. That is the easiest yet.
Here are a few hints:
- Be sure that your water isn’t too hot when you add the yeast. It should be around 110-115 degrees Fahrenheit.
- These rolls rise twice, so be sure to plan ahead for that. The second rise is only about 20 minutes.
- We normally use granulated sugar in this recipe, but we’ve also used coconut sugar and honey. Choose whichever you’d like.
- Use eggs that are at room temperature so it doesn’t affect the yeast.
- Also make sure your sourdough starter is at room temperature. It does not have to be active.
- Add the flour slowly! The exact amount you need will depend on everything from the sourdough starter to the temperature/humidity outside. If you add too much, your rolls will be dry.
- Brush the rolls with an egg wash for shiny golden brown domes. Read our complete guide to bread washes to choose your favorite look. If you don’t want a golden brown crust, leave this off.
How do you keep dinner rolls warm?
This is our favorite way to keep rolls warm:
- Heat dry rice or beans in a cloth bag or kitchen towel. Do this right before serving.
- Take the cloth of rice or beans and place it in the bottom of the bread basket. Then line the basket with a pretty towel.
- Place the rolls in the basket and use any extra cloth material from the towel to cover the rolls.
How do you reheat rolls without drying them out?
Here’s how to do it.
- Preheat the oven to 350ºF.
- Place the rolls on a baking sheet and brush them with butter (this prevents them from drying out). Warm them for 5-7 minutes (or for as long as it takes to heat them).
- You can also wrap the rolls in foil, then place them in the oven. This method works great for reheating and is so easy.
Frequently Asked Questions
How do I make a sourdough starter?
We’ve got a complete guide on how to make sourdough starter.
Does sourdough bread taste sour?
To some extent you can control the “sourness” of your sourdough bread. How long you ferment the starter and when the starter was actually started can all play a part in the flavor of the bread. You can also add a touch of sugar to take down the “tang” level.
You can also make a loaf of sourdough bread with discard or sourdough pizza crust recipe.
Sourdough Rolls
Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough.
Servings 12
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Ingredients
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 package Red Star Platinum Baking Yeast (2 ¼ teaspoons)
- 2 large eggs (room temperature)
- 3 tablespoons vegetable oil
- 1 cup sourdough starter (at room temperature)
- 1 teaspoon salt
- 3-4 cups all-purpose flour (slightly adjust this based on differing starters)
Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- In the bowl of a stand mixer, pour in the warm water and sugar.
- Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. (Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)
- Add the eggs, oil, starter and salt. Mix on low speed until combined. Note: You do not need an active sourdough starter. It can be sourdough discard.
- Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, ¼ cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 ½ cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
- Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn't feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or kneading by hand! Just be careful not to add too much flour.*
- Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
- On a lightly floured surface, divide the dough into 12 balls. (Or if you want smaller rolls, make 15.) Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13 baking pan.
- Allow the dough to rise again until almost doubled.
- In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
- Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
Video
Notes
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 216kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 11mg | Iron: 2.1mg
Other Sourdough Recipes
- Sourdough Bread
- Sourdough Pancakes
- Egg Breakfast Casserole with Sourdough Bread
- Amish Friendship Sourdough Starter
- Amish Friendship Bread Recipe
Has anyone tried making these and freezing the dough?
Really tasty and easy rolls
SO I made these and completely read the recipe wrong and did 3 eggs instead of 2. They are still delicious and all the rises looked great – I can’t wait to try it with only 2! I also didn’t roll them right; I was trying to follow as directed and rolled them in my hands, Next time I think I’ll try to pull and pinch them to give them a bit of a taught surface first. Still, absolutely delicious.
Another great recipe–thank you! I used 2 cups all purpose flour and subbed 1.5 cups whole wheat flour (and added 3 tsp water). They turned out great. I LOVE your sourdough discard recipes!
Made these yesterday for the first time and they came out perfectly. Would recommend to anyone with leftover discard.
I kept the quantities the same but made 8 (very) generous sized rolls. I reckon 10 would make the perfect sized roll for me, but each to their own. I use a rye starter and found I needed 3.25 cups of flour. Have frozen half.
Cheers Lizzy!
Delicious rolls! They looked just like your photo and were soft and fluffy!
Absolutely amazing! I’ve been working with sourdough for a couple months, but hadn’t made rolls. These were absolutely fabulous and not as hard as I was expecting. My family and I loved them. I doubled the recipe and it worked perfectly.
I made this recipe this evening and I am completely impressed with the results! I followed the recipe as it was written. I used Fleischmann’s Rapid Rise yeast, 3.5 cups of APF and baked them for 18 minutes. They turned out just like the picture above!!! This is a terrific way to use-up sourdough discard. Thank you!!
Love this recipe. I’m always trying to find good recipes for sourdough discard. Will definitely make them again. I made 1 & 1/2 recipe because I was feeding a large group. Turned out perfectly!
omg these are the best rolls I have ever tasted, super easy to make and delicious!
Made these today, they are delicious!!! I used only 5g of yeast (a packet has 9g) and used my starter that I had fed earlier. The roll rose a lot, but I actually liked it big, husband is planning on making sandwiches! The texture is superb, next time I will add more salt, I like them with a little more salty taste. I baked it for 15 min and then covered with foil and bake it another 10min. Thanks for sharing this recipe with us!
Made these for Thanksgiving! Thanks so much for sharing this recipe. I followed it to the letter and the rolls came out like the ones my husband remembered from his childhood.
I followed the recipe exactly except used a different instant yeast. They were 12 HUGE rolls, super fluffy, and delicious. I might roll them smaller and just make more next time, but other than that I won’t change a thing. Great, quick recipe!
I have just used my last yeast packet and only have rapid rise yeast. Am I able to use that and if so would the rise time change? The store is out of regular yeast (naturally at Thanksgiving). Thank you for any help you can provide.
How would you reheat these for dinner if you make them in the morning?
Hi. Can you make ahead, keep in fridge and cook in 2 days…like for Thanksgiving??