There’s something so comforting about a batch of soft, fluffy rolls fresh from the oven, and these quick sourdough discard rolls make it easier than ever to bring that cozy, homemade touch to your table. No long ferment, no complicated steps, just simple ingredients and your leftover sourdough discard transformed into tender, golden rolls in a fraction of the time.
They bake up beautifully pillowy with a lightly crisp top, making them perfect for weeknight dinners, holiday spreads, or slicing into the ultimate little sliders. Whether you’re using up extra discard or just craving fresh bread fast, this recipe is one you’ll come back to again and again.
Why I Love This Recipe
- Soft, fluffy texture: Tearable, tender, and perfect for sandwiches or just by themselves.
- Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
- Quick to make: A little instant yeast helps it come together fast, so you get homemade rolls with sourdough character in a fraction of the time.
- Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.
Frequently Asked Questions
What kind of yeast can I use?
Any yeast works for this recipe. I used active dry yeast, but instant yeast can be mixed directly with the dry ingredients (without activation) and will typically rise a bit faster. If using active dry, just hydrate it in the warm liquid first.
Can I use older sourdough discard?
Yes! Older discard will give a slightly stronger tang, while fresher discard tastes more mild. Use whatever fits your flavor preference.
Can I make this dough ahead of time?
Yes. you can refrigerate the dough overnight after the first rise or shape them and refrigerate overnight! Just pull from the fridge, proof, and bake.
Can I freeze the baked rolls?
Absolutely! Once the rolls have completely cooled, place them in an airtight freezer bag and freeze for up to 3 months. When ready to use, simply thaw or toast them straight from frozen, they reheat beautifully and are perfect for a quick side or sandwiches.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work in this recipe. I recommend holding back about 10–15 grams of water at first and only adding it if the dough feels dry, as all-purpose flour absorbs a bit less liquid.
How to make quick sourdough discard rolls: step-by-step
Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the rolls, let them proof for 60-90 minutes, then bake.
Ingredients
- 100 grams sourdough discard OR active starter(no more than a week old)
- 50 grams sugar
- 45 grams unsalted butter (melted)
- 140 grams water
- 140 grams of warm or room temperature milk
- 1 large egg (room temperature)
- 500 grams bread flour
- 10 grams salt
- 7 grams instant or active dry yeast (2 & 1/4 teaspoons)
For the eggwash
- 1 egg
- 1 teaspoon water
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Parchment paper
- 9×13 inch pan with rimmed sides
Instructions
This recipe can be mixed by hand or using a stand mixer.
- If using active dry yeast: Warm 140 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
- If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the liquid is still warm (not hot) so the dough rises well.
- Once the yeast is activated whisk in the sourdough discard, sugar, melted butter, milk, and egg until combined.
- Lastly add the flour and salt and mix until all of the flour has absorbed (instant yeast can be tossed in at this point). The dough will look shaggy and be sticky.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.
- Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (60-90 minutes).
Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
Shape the sourdough discard rolls
- The dough can be shaped and refrigerated overnight OR baked the same day.
- Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup (or grease it well to ensure easy removal).
- Turn the dough out on a clean surface and divide it into 15 equal pieces (around 65-70 grams each) using a food scale.
- Shape each dough piece into a ball, starting by pinching the seams together into the center.
- Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
- Place each roll into the baking pan, cover with plastic wrap, and let the rise until doubled in size (60-90 minutes).
Tip: Place the rolls in the oven with the light on for gentle warmth to speed up fermentation.
Brush and bake the sourdough discard rolls
- The sourdough discard rolls are ready to be baked once they have doubled in size and are nice and puffy.
- Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
- Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).
*To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.
- Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
- Sourdough discard rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.
More sourdough recipes like this
- Sourdough Hawaiian Rolls (soft & sweet!)
- Sourdough Discard Hamburger Buns (2 hour recipe!)
- Sourdough Discard French Bread (so soft!)
- Easy Sourdough Discard Sandwich Bread (super soft!)
Quick Sourdough Discard Rolls (soft & fluffy!)
Soft, fluffy sourdough discard rolls made quickly with no long rise, perfect for dinners, sliders, or using up extra starter in an easy homemade bread recipe.
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Parchment paper
- 9x13 inch pan with rimmed sides
Ingredients
- 100 grams sourdough discard (OR active starter )
- 50 grams sugar
- 45 grams unsalted butter (melted )
- 140 grams water
- 140 grams milk
- 1 large egg
- 500 grams bread flour
- 10 grams salt
- 7 grams (2 & 1/4 teaspoons) instant or active dry yeast
For the eggwash
- 1 egg & a splash of water
Instructions
-
This recipe can be mixed by hand or using a stand mixer.
-
If using active dry yeast: Warm 140 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the liquid is still warm (not hot) so the dough rises well.
-
Once the yeast is activated whisk in the sourdough discard, sugar, melted butter, milk, and egg until combined.
-
Lastly add the flour and salt and mix until all of the flour has absorbed (instant yeast can be tossed in at this point). The dough will look shaggy and be sticky.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (60-90 minutes).
Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
Shape the sourdough discard rolls
-
The dough can be shaped and refrigerated overnight OR baked the same day.
-
Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup (or grease it well to ensure easy removal).
-
Turn the dough out on a clean surface and divide it into 15 equal pieces (around 65-70 grams each) using a food scale.
-
Shape each dough piece into a ball, starting by pinching the seams together into the center.
-
Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
-
Place each roll into the baking pan, cover with plastic wrap, and let the rise until doubled in size (60-90 minutes).
Tip: Place the rolls in the oven with the light on for gentle warmth to speed up fermentation.
Brush and bake the sourdough discard rolls
-
The sourdough discard rolls are ready to be baked once they have doubled in size and are nice and puffy.
-
Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
-
Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).
*To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.
-
Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
-
Sourdough discard rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.
Notes
Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the rolls, let them proof for 60-90 minutes, then bake.
Comments