My favorite part of making dinner rolls is pulling one apart while it’s still warm, so I wanted to make a version that already had the honey butter on it. I started with my quick sourdough discard rolls, added honey to the dough, and brushed the tops with salted honey butter as soon as they came out of the oven. They’re soft, fluffy, and just sweet enough. A little yeast makes them easy to bake the same day, which is especially nice when I remember at lunchtime that I want homemade rolls with dinner.

honey butter sourdough discard rolls

Why I Love This Recipe

  • They’re soft enough to pull apart with your hands. The edges where the rolls bake together are my favorite part.
  • The salted honey butter makes them. I brush it on as soon as the rolls come out of the oven, so every bite from the top is a little sweet and salty.
  • I can make them on the day I want them. A little yeast gives the dough a quick rise, and I get to use up some sourdough discard in the process.
honey butter rolls

Frequently Asked Questions

Can I make these sourdough discard honey butter rolls the night before?
Yes! Let the dough finish its first rise, then shape the rolls and place them in the baking pan. Cover tightly and refrigerate overnight. The next day, let the rolls sit at room temperature until they look soft and puffy, then brush with egg wash and bake. Give them extra time if your kitchen is cool.

Can I refrigerate the dough before shaping?
Yes. After the first rise, gently deflate the dough, cover the bowl, and refrigerate overnight. Shape the rolls the next day and let them finish their second rise at room temperature. Cold dough may take a little longer to puff up.

Can I bake the rolls a day ahead?
Yes! Let the baked rolls cool completely and store them in an airtight container at room temperature. Before serving, cover them loosely with foil and warm them at 300°F for 10–15 minutes. I like to save the honey butter for after reheating so the tops are freshly brushed when they hit the table.

Can I freeze honey butter rolls?
Yes. Freeze the fully cooled, baked rolls in a freezer bag for up to 3 months. You can freeze the whole batch together or separate the rolls so you can pull out just a few at a time. Thaw at room temperature, then warm them in the oven and brush with honey butter. If you’ve already brushed them, they freeze well that way too.

honey butter rolls

Instructions

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

Dough

  • 100 grams sourdough discard, preferably fresh and at 100% hydration
  • 70 grams honey
  • 60 grams unsalted butter, melted and cooled
  • 120 grams warm water
  • 140 grams milk, room temperature
  • 1 large egg, room temperature
  • 7 grams instant or active dry yeast
  • 520 grams bread flour
  • 10 grams salt

Egg wash

  • 1 egg beaten with 1 teaspoon water

Honey butter topping

  • 45 grams unsalted butter
  • 30 grams honey
  • flaky sea salt
Equipment
  • Mixing bowl
  • Food scale
  • Bench/dough scraper
  • Parchment paper
  • 9×13 inch pan with rimmed sides

Instructions

This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

This recipe can be mixed by hand or a stind mixer.

  • To a mixing bowl add the sourdough discard, honey, melted butter, water, milk, egg, and instant yeast. Whisk until well combined.
  • Next, add the flour and salt and mix until a shaggy dough is formed. The dough will be quite sticky at this point (this is normal).
  • Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
mixing discard honey butter rolls
honey butter roll dough

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.
kneading honey butter rolls
kneaded honey butter rolls
  • 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.

proofed honey butter rolls

Shape the honey butter 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.
shaping honey butter rolls
  • 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.
shaping honey butter rolls
shaped honey butter rolls
  • 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.

shaped honey butter rolls
proofed honey butter rolls

Brush and bake the sourdough discard honey butter rolls

  • The sourdough discard honey butter 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 25-28 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.
brushed honey butter rolls
baked honey butter rolls
  • Gently melt the topping butter, then stir in the honey. Brush over the hot rolls. Top with flaky sea salt (this really takes them to the next level!) Let cool for 10–15 minutes before serving.
honey butter rolls
  • Sourdough discard honey butter 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.
honey butter discard rolls

More sourdough rolls recipes

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sourdough discard honey butter rolls
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Sourdough Discard Honey Butter Rolls (Soft & Fluffy)

These soft, fluffy sourdough discard honey butter rolls are easy to make the same day and brushed with salted honey butter while they’re still warm.

Prep Time 20 mins
Cook Time 28 mins
3 hrs
Total Time 3 hrs 48 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: sourdough discard honey butter rolls
Servings: rolls

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Equipment

  • Mixing bowl
  • Food scale
  • Bench/dough scraper
  • Parchment paper
  • 9x13 inch pan with rimmed sides

Ingredients

  • 100 grams sourdough discard (OR active starter)
  • 70 grams honey
  • 60 grams unsalted butter (melted and slightly cooled)
  • 120 grams water (room temperature )
  • 140 grams milk (slightly warmed)
  • 1 large egg (room temperature )
  • 7 grams (2 & 1/4 teaspoons) instant yeast (active try can be used, but instant is faster)
  • 520 grams bread flour
  • 10 grams salt

Egg wash

  • 1 medium egg (beaten)
  • 1 teaspoon water

Honey butter topping

  • 45 grams unsalted butter (melted)
  • 30 grams honey
  • flaky sea salt

Instructions

  1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

    This recipe can be mixed by hand or a stand mixer.

  2. To a mixing bowl add the sourdough discard, honey, melted butter, water, milk, egg, and instant yeast. Whisk until well combined.
  3. Next, add the flour and salt and mix until a shaggy dough is formed. The dough will be quite sticky at this point (this is normal).
  4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

  1. 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.

  2. 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 honey butter rolls

  1. The dough can be shaped and refrigerated overnight OR baked the same day.
  2. Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup (or grease it well to ensure easy removal).
  3. Turn the dough out on a clean surface and divide it into 15 equal pieces (around 65-70 grams each) using a food scale.
  4. Shape each dough piece into a ball, starting by pinching the seams together into the center.
  5. 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.

  6. 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 honey butter rolls

  1. The sourdough discard honey butter rolls are ready to be baked once they have doubled in size and are nice and puffy.
  2. Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.

  3. Brush the rolls with the egg wash and bake for 25-28 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.

  4. Gently melt the topping butter, then stir in the honey. Brush over the hot rolls. Top with flaky sea salt (this really takes them to the next level!) Let cool for 10–15 minutes before serving.
  5. Sourdough discard honey butter 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.
sourdough discard honey butter rolls