Homemade Sourdough Discard Rolls (Easy 3 Hour Dinner Rolls)

A baking dish full of golden brown sourdough discard rolls.

Homemade Sourdough Discard Rolls (Easy 3 Hour Dinner Rolls)

This easy recipe yields from-scratch sourdough discard dinner rolls in just 3 short hours. Whip up everyone's favorite side dish with only 8 simple ingredients.

Prep Time2 48

Cook Time12

Total Time3

Servings: rolls

Calories: 235kcal

Ingredients

1 Cup milk
2 Tablespoons instant yeast
3 Tablespoons granulated sugar
2 Teaspoons salt
1/2 Cup sourdough starter discard
6 Tablespoons salted butter softened
2 eggs
5 Cups all-purpose flour
1 Tablespoon melted butter for brushing

Instructions

In a large bowl, whisk together the warm milk, yeast, sugar, discard, eggs, and softened butter; you can also use a stand mixer. This works best if the ingredients are at room temp.
Next, add the flour and salt, and use a wooden spoon to mix the dough until it becomes too difficult to stir.
Dump the dough onto a surface to finish incorporating and knead by hand for 10 minutes. 6-8 minutes if using a stand mixer. The dough should look smooth and elastic.
Cover the dough with plastic wrap and allow to rise until double in size. This can take around 60-90 minutes.
Once doubled, punch down the dough and shape 15 equal-sized dough balls.
Place each dough ball into a greased 9x13 baking dish. A 3x5 pattern works well.
Cover again and allow to rise for the second time 45-60 minutes or until very puffed up.
Preheat oven to 375F and bake rolls for 13-15 minutes or until golden brown. Brush melted butter over the tops of warm rolls. Serve.

Notes

If using active dry yeast, start by adding the yeast into the lukewarm milk and stir in the sugar. Whisk together and let sit for about 10-15 minutes or until bubbly. Then, add in the remaining ingredients.

To make ahead:

Mix up the dough, allow it to rise for the first time, punch the dough down, then shape the rolls. Place the rolls in a buttered baking dish and cover them with plastic wrap.

Pop your dish full of shaped rolls into the refrigerator, and allow them to slowly rise for up to 24 hours. You can do this in the evening the night before. Keep the unbaked rolls in the fridge overnight, and then take them out the next day and set them on the counter at room temp while the oven preheats — about 30 minutes before you are ready to bake them.

Freezing Instructions: Follow recipe through step 6. Place shaped rolls in a greased baking dish, cover, and freeze for up to 3 months. Once frozen solid you can transfer the dough balls to a plastic freezer bag if needed. On the day you serve them, put the dough balls in a greased baking pan, cover them with plastic wrap, and then allow to thaw and rise for about 4-5 hours. Bake as directed.

You can also freeze the baked and cooled dinner rolls for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.

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