Recently I made a sourdough starter and wanted to find a way to use that all-too-often discard from making its way to the garbage. Often, we have dinner rolls, and I found a way to use this Sourdough discard to make Sourdough Discard Rolls. These dinner rolls were easy to make, yet we all felt they could have risen a bit longer. To be honest, I only let them proof half the time and am wanting to redo the recipe and see how they will be fully proofed.
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Published April 26, 2022
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Why use Sourdough Discard to make Rolls
When you feed your sourdough on a regular basis, there is quite a bit of discard that goes to waste. I hate food waste, so tossing this just makes me sad. Plus, that sourdough starter has been lovingly cared for, nurtured and grown to be the beautiful smelly thing it has become. So, instead of throwing it away, I decided to use it and make dinner rolls.
This recipe is easy enough to do, if you have a sourdough starter. If not, click my link below that has a recipe for a quick Sweet Pineapple Dinner Roll recipe.
Sourdough Discard Rolls
Ingredients
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 package Red Star Platinum Baking Yeast (2 ¼ teaspoons)
- 2 large eggs (room temperature)
- 3 tablespoons vegetable oil
- 1 cup sourdough starter (at room temperature)
- 1 teaspoon salt
- 3-4 cups all-purpose flour (slightly adjust this based on differing starters)
Directions
1. In the bowl of a KitchenAid mixer, pour in the warm water and sugar.
2. Sprinkle the yeast over the water and let it rest for 2-3 minutes. Make sure the water is between 110-115 degrees Fahrenheit.
3. Add the eggs, oil, sourdough discard and salt and then mix gently until combined.
4. Add 3 cups of flour and then mix the dough using the dough hook until combined. You may need to add more flour to make sure the dough is not sticky, just make sure to add it in 1/4 cup amounts until the right consistancy is achieved.
5. Knead the sourdough roll dough using the dough hook on the KitchenAid mixer for 7 minutes or until the dough feels smooth.
6. Grease a bowl and place the sourdough discard dough in and cover with a damp towel or plastic wrap, then allow the dough to rise for 1 hour.
7. Turn out the dough onto a slightly floured surface and then use a bench scraper to divide it into 12-15 dough balls of equal amount.
8. Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9 X 13 baking pan.
9. Cover the baking pan with plastic wrap and allow the dough to rise again until almost doubled which can take anywhere between 20 minutes to 1 hour.
10. If desired, in a small bowl, whisk one egg and then use a pastry brush to brush the tops of each roll. Once baked, they have a glossy-browned look.
11. Finally, bake the rolls in an oven preheated to 375 degrees Fahrenheit for 20-25 minutes.
Serve warm and enjoy!
Recipe for Sourdough Discard Rolls
Ingredients for Sourdough Discard Rolls
1/2 cup warm water
1 tablespoon sugar
1 package Red Star Platinum Baking Yeast (2 ¼ teaspoons)
2 large eggs (room temperature)
3 tablespoons vegetable oil
1 cup sourdough starter (at room temperature)
1 teaspoon salt
3-4 cups all-purpose flour (slightly adjust this based on differing starters)
Directions for Sourdough Discard Rolls
- In the bowl of a KitchenAid mixer, pour in the warm water and sugar.
- Sprinkle the yeast over the water and then let it rest for 2-3 minutes. Make sure the water is between 110-115 degrees Fahrenheit.
- Add the eggs, oil, sourdough discard and salt and then mix gently until combined.
- Add 3 cups of flour and then mix the dough using the dough hook until combined. You may need to add more flour to make sure the dough is not sticky, just make sure to add it in 1/4 cup amounts until the right consistancy is achieved.
- Knead the sourdough roll dough using the dough hook on the KitchenAid mixer for 7 minutes or until the dough feels smooth.
- Grease a bowl and place the sourdough discard dough in and cover with a damp towel or plastic wrap, then allow the dough to rise for 1 hour.
- Turn out the dough onto a slightly floured surface and then use a bench scraper to divide it into 12-15 dough balls of equal amount.
- Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9 X 13 baking pan.
- Cover the baking pan with plastic wrap and allow the dough to rise again until almost doubled which can take anywhere between 20 minutes to 1 hour.
- If desired, in a small bowl, whisk one egg and then use a pastry brush to brush the tops of each roll. Once baked, they have a glossy-browned look.
- Finally, bake the rolls in an oven preheated to 375 degrees Fahrenheit for 20-25 minutes.
Serve warm and enjoy!
~Monica
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