Description
These Sourdough Discard Dinner Rolls are soft, fluffy, and buttery with beautifully golden tops. Sourdough discard adds a subtle tang, while instant yeast provides a dependable rise. They’re perfect for family dinners, soups, holiday meals, or serving warm with butter and honey.
Ingredients
Scale
Dinner Roll Dough
- 1 cup (240g) sourdough discard
- 3½ cups (440g) all-purpose flour
- ¾ cup (180ml) whole milk, warm
- 2¼ teaspoons instant yeast
- ¼ cup (50g) granulated sugar
- 1 large egg
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
For Finishing
- 2 tablespoons (28g) unsalted butter, melted
Instructions
- In a large mixing bowl, combine the warm milk, sourdough discard, instant yeast, granulated sugar, egg, and melted butter.
- Add the all-purpose flour and salt. Mix until a soft, slightly tacky dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for about 6 minutes.
- Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until roughly doubled in size.
- Gently press down the risen dough and divide it into 12 equal portions.
- Shape each portion into a smooth ball by pulling the edges underneath and gently rolling it against the work surface.
- Lightly grease a 9×13-inch baking dish and arrange the shaped rolls evenly inside.
- Cover loosely and let the rolls rise for 30 to 45 minutes, or until noticeably puffy and beginning to touch.
- Meanwhile, preheat the oven to 375°F (190°C).
- Bake for 18 to 22 minutes, or until the tops turn evenly golden brown and the centers reach about 190°F (88°C).
- Remove the rolls from the oven and immediately brush the tops with melted butter.
- Let the rolls cool for 5 to 10 minutes, then serve warm.
Notes
- Keep the dough soft and slightly tacky for fluffy rolls.
- Avoid adding too much flour while kneading.
- Use room-temperature sourdough discard when possible.
- Watch the dough instead of relying only on rising times.
- Shape equal-sized rolls so they bake evenly.
- Brush the tops with butter immediately after baking for a soft, flavorful finish.
- For garlic herb rolls, mix garlic and parsley into the finishing butter.
- For cheesy rolls, add shredded cheddar or Parmesan during the final few minutes of baking.
Nutrition
- Serving Size: 1 roll
- Calories: 225
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 35g