Skip to Content

Sourdough Discard Dinner Rolls

Sharing is caring!

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

Yield: 16 rolls

Sourdough Discard Dinner Rolls

Sourdough Discard Dinner Rolls

Tender, light, and fluffy dinner rolls made using sourdough discard.

Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes


  • 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


  1. 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.
  2. In a stand mixer, add the milk mixture, butter, sourdough discard, salt, cornstarch, and flour.
  3. 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.
  4. 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.
  5. Cover the bowl with plastic wrap and let it rise until doubled in size.
  6. 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.
  7. 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.
  8. Cover the pan and let the rolls rise until doubled in size.
  9. Preheat the oven to 350 degrees. Bake the rolls for 25 minutes or until golden brown. Top with melted butter. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 177mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Linda K

Thursday 29th of February 2024

I made these tonight. They are delicious!! My hubby really liked them and I did too! Thanks for sharing the recipe and you for the concise instructions -short and to the point.

Jennifer Sikora

Friday 1st of March 2024

You are so welcome!! So glad you loved them.


Monday 15th of January 2024

Help! My friend made these and sent me the recipe and told me I just had to try them. Made the rolls tonight and they were like hard little crumbly bisquits. What did I do wrong, I followed the recipe...

Jennifer Sikora

Monday 22nd of January 2024

You need to knead the dough more. Give it another try!


Monday 25th of December 2023

I tried these and the dough was too sticky. I couldn’t form the balls for the rolls and wasted my discard 😢 cooked them anyway and turned into a giant blob. I followed directions to a T

Jennifer Sikora

Monday 1st of January 2024

Hi Caroline. Sourdough dough is a bit stickier than regular flour. If your dough is ever too sticky, add just a bit of flour on the work surface and that should help. I hope you will try it again.


Monday 11th of December 2023

I have made these twice now and I love how they turn out and how fast they disappear. Thank you for sharing this recipe. ❤️

Jennifer Sikora

Wednesday 13th of December 2023

You are so welcome!


Tuesday 14th of November 2023

Have you ever made these ahead of time and froze them?


Thursday 30th of November 2023

@Joanna, I just made them a week ago and I fully baked them, let them cool and put them in the freezer in a ziplock bag. I pulled them out yesterday and reheated them. They were like I baked them yesterday. Fluffy and delicious.

Jennifer Sikora

Thursday 16th of November 2023

I have fully baked and frozen them. When ready to reheat, I just put them in a oven safe dish on low heat to thaw them and reheat slightly. I have not done it from frozen dough to baked bread.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe