These fast, same-day sourdough discard dinner rolls are the best rolls you will ever make! They are light, tender and pillowy, packed with buttery flavor and all done within a few hours. I'll also show you how you can make them without eggs and completely vegan (dairy-free).
These sourdough discard dinner rolls are a must-try for your next family dinner!
Their delicious, soft and tender crust, plus the rich buttery flavor + tangy kick (thanks to the sourdough discard) makes them an irresistible side dish everyone will love.
But the best part might be how quick and easy they are to make. All you have to do is mix the ingredients, shape them into balls, wait about 2 hours for the dough to rise (or faster if warmer), then bake!
They are an amazing same-day sourdough bread recipe you can whip up any day without much effort. Also so versatile: they go great with soups, stews, pasta dishes and are amazing to serve during the holiday season, such as Thanksgiving and Christmas.
Give them a try, I bet this recipe will become a regular in your family too! ❤️
For more sourdough discard roll recipes, check out these sourdough sandwich roll bread! Are you looking for more sourdough discard bread recipes? Check out this sourdough discard sandwich bread, these sourdough discard bagels and these sourdough discard English muffins!
Jump to:
❤️ Why you will love this recipe
- Quick same-day bread recipe
- Amazing recipe to use your extra sourdough discard
- Soft and pillowy texture
- Great side dish for Thanksgiving or Christmas
- Easy to make
- So much better than store-bought rolls!
🗒 Ingredient notes (+ substitutions)
- Sourdough discard: you will need 100% hydration sourdough discard. You can also use an active sourdough starter if that's all you have. The older the discard/starter is, the more tangy the flavor will be!
- Water: warmer water will help speed up the rising process. If you have a thermometer, then aim for about 100-110ºF.
- Dry active yeast: this is a fast sourdough discard bread recipe, so you will need some extra yeast to make sure the bread rises properly. I used dry active yeast, but Instant yeast works too.
- Butter: I used vegan butter from the brand Earth Balance, but you can use regular butter or margarine. I haven't tried using oil, but I think it would work too.
- Flour: I used bread flour, but you can also use all-purpose flour.
- Sugar: it adds a subtle sweet taste, but also feeds the yeast to help with rising the dough. I used cane sugar, but you can use any granulated sugar.
⭐️ Full list of ingredients (+quantities) down below in the recipe card!
📝 Variations
- Herbed rolls: cover the rolls with dried herbs, a pinch of salt or some crushed garlic.
- Sweet rolls: you can sprinkle some more cane sugar and a little cinnamon over the rolls for a sweet version!
🍽 How to make sourdough discard soft dinner rolls
Step 1: To a large mixing bowl or container, add the sourdough discard, water and sugar and stir until combined. Sprinkle the dry yeast over and let it sit for about 5 minutes (it should become foamy). Then stir the yeast in.
Step 2: Add the butter to a small bowl and warm up in microwave it until melted. Pour over the mixture and stir.
Step 3: Add the flour and salt.
Step 4: And stir until combined. I like to start mixing with a dough whisk, then I use my hands to have a better feel of the dough.
Step 5: Transfer the dough to a clean surface (do not add flour), and knead until smooth (about 5 minutes). The dough will be sticky initially, but will gradually turn smoother.
Step 6: Divide the dough into 12 equal portions. You can estimate the size of each ball or, if possible, use a scale: simply weigh the whole dough and divide it into 12 to know how much each of them should weigh. Once divided, shape each portion into a small ball.
Step 7: Grease a rectangular baking dish (9 x 13 inches) and then, transfer the balls and place them in rows. Cover well and let the dough rise in a cozy spot (about 2 hours).
Step 8: Once the balls of dough have spread and filled out in the dish and they are touching each other, then they are reading to bake. Brush with a little butter, and bake at 375ºF for 20 minutes.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- Make sure your dry active yeast is active: once you sprinkle the yeast over the wet ingredients in your bowl, it should foam after a few minutes. If not, then your yeast might not be active enough to rise the bread!
- The top of the rolls won't be super soft when they come out of the oven (because of their thin crust), but they will soften quickly after resting on the counter.
- Brush with extra butter when still warm for a more decadent flavor and help them get super soft.
❗️Storage tips
Let the rolls completely cool down, then transfer to a sealed bag or an airtight container and keep them on the counter for up to 3 days. You can also freeze them for up to 3 months! Simply let them thaw at room temperature before enjoying.
As a side note, after 1-2 days, I like to briefly warm them up (about 25-20 seconds) using the microwave before enjoying so they are a little warm and softer.
❓ FAQs
To speed up the process, then use instant yeast: no need for activation first (just mix it in the dough) and the dough should be rising within 1 hour, especially if placed in a cozy spot.
Yes! Once the balls of dough are transferred to the baking dish, then make sure it is well covered and transfer to the fridge. The cold temperature will slow down the rising process and allow you to bake the rolls later (up to 12 hours later).
🌱 More sourdough discard bread recipes you might like
I hope you like this sourdough discard dinner roll recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
📖 Recipe
Sourdough Discard Soft Dinner Rolls (Egg-Free, Vegan)
Equipment
- Large mixing bowl or container
- Rectangular baking dish (9 x 13 inches)
Ingredients
- 200 g sourdough discard 100% hydration
- 240 g warm water around 100-110ºF
- 30 g sugar any sugar works
- 10 g dry active yeast or about 1 tablespoon
- 40 g butter melted, I used vegan butter
- 450 g bread flour
- 10 g salt
Optional
- 1-2 tablespoon more butter optional, to brush the rolls, I used vegan butter
Instructions
- COMBINE: In a large mixing bowl or container, add the sourdough discard, water and sugar. Stir until combined. Then, sprinkle the dry active yeast over and let it sit for about 5 minutes (it should foam). Mix and then stir in the butter. Add the flour and salt and combine until a shaggy dough forms. I like to start by mixing with a dough whisk, but then I switch to my hands to have a better feel of the dough.
- KNEAD: Once combined, transfer to a clean surface (do not add flour) and knead the dough for about 5 minutes or until smooth and not so sticky anymore.
- RISE: Divide the dough into 12 equal portions (you can weigh the dough for an exact division or simply eyeball it). Shape each portion into a small ball, grease your baking dish with a little butter and transfer the balls of dough into rows in the dish. Cover well and let the dough rise in a cozy spot for 2-3 hours.
- BAKE: Once the dough has spread out in the dish and the balls touch each other, then it is ready to bake. Brush some melted butter over and bake at 375ºF for 20 minutes. You can brush more melted butter when just out of the oven. Let the rolls rest for 10-15 minutes, the thin crust will soften during that time. Enjoy!
Video
Notes
- Make sure your dry active yeast is active: once you sprinkle the yeast over the wet ingredients in your bowl, it should foam after a few minutes. If not, then your yeast might not be active enough to rise the bread!
- The top of the rolls won't be super soft when they come out of the oven (because of their thin crust), but they will soften quickly after resting on the counter.
- Brush with extra butter when still warm for a more decadent flavor and help them get super soft.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Anonymous says
Just made these, they are so good and soft! It will be my go-to rolls recipe...
jessica says
Hi! So glad you liked them, thanks for your comment! 😊