Sourdough Discard Soft Dinner Rolls (Egg-Free, Vegan)

A large dish with sourdough discard rolls and one of the rolls flipped with show the texture of the crumb.

5 from 1 vote

Sourdough Discard Soft Dinner Rolls (Egg-Free, Vegan)

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).

Prep Time15

Cook Time20

Rising time (approx)2

Total Time2 35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: quick bread, side bread, soft bread, sourdough discard bread recipe, Thanksgiving bread

Servings: rolls

Calories: 187kcal

Author: Jessica Laroche

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.

Nutrition