Now that you have your sourdough starter going on the counter, you are going to accumulate discard — which you can use to make these Sourdough Discard Dinner Rolls.
These rolls are the best rolls I have ever made. Of course, my most popular rolls are still those Bobby Flay Parker House Yeast Rolls. But these rolls are right up there as a top favorite of mine!
What is Sourdough Discard?
Once you start making your starter, every day you have to get discard half of the starter so that you can feed it. Instead of throwing that discard out, you can use it to make all sorts of delicious recipes.
I store my discard in a jar in the fridge and pull it out when I want to make a new recipe. It has a slight sourdough taste so you will notice it for sure in all of the recipes you choose to make.
This is the first one I made and my family went nuts for these rolls.
The recipe was simple to make and I am going to show you just how easy it is to use.
How Soon Can You Use the Discard?
The discard should not be used until about day 4. You want to give it some time to start getting that sour flavor and it takes 3-4 days for that to start developing.
What is the Difference Between Sourdough Starter and Sourdough Discard?
Sourdough starter and sourdough discard are basically the same things. The discard is just the active starter that you remove when you feed your starter.
It is called discard because it is often “discarded” during your starter's feeding.
The recipe is below. I hope you love how easy it is to make these yummy rolls! I have already made about 6 batches of these.
Love Bread? Check Out These Other Recipes
- The Best Pumpkin Yeast Rolls
- Texas Roadhouse Rolls with Cinnamon Honey Butter
- Homemade Hamburger Buns
- Copycat Cheesecake Factory Honey Wheat Bread
- 2/3 cup of milk slightly warmed
- 2 teaspoons of active dry yeast
- 2 tablespoons of sugar
- 4 tablespoons of melted butter that has been cooled
- 1 teaspoon of salt
- 1 cup of sourdough discard
- 2 tablespoons of corn starch
- 2 1/2 cups of all purpose flour
- In the cup where you warmed the milk, add in the yeast and the sugar. Mix together and allow the yeast to proof for 5 minutes.
- In a stand mixer, add the milk mixture, butter, sourdough discard, salt, cornstarch, and flour.
- Using the dough hook, mix together until the dough is pulling away from the sides of the bowl. Set a time for 5 minutes and allow it to mix well.
- Now, add a drop or two of oil to a large glass bowl. Shape the dough into a ball and place it into the bowl. Roll the dough around to coat all sides. This will keep the dough from sticking to the sides of the bowl.
- Cover the bowl with plastic wrap and let it rise until doubled in size.
- After the first rise, turn the dough onto the counter and punch it down. Use a knife to cut the dough into 16 equal size pieces.
- Roll each piece of dough into a ball and place it on a baking sheet or a cast iron skillet. Be sure to leave a little room for the rolls to expand.
- Cover the pan and let the rolls rise until doubled in size.
- Preheat the oven to 350 degrees. Bake the rolls for 25 minutes or until golden brown. Top with melted butter. Enjoy!
Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 177mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g