Light and fluffy Sourdough Discard Dinner Rolls that don’t taste too sour and make your kitchen smells amazing! With one little trick, learn how to get them ready in 2 hours.
Still don’t have a sourdough starter? I can teach you how to make a sourdough starter in a foolproof way.
Ingredients
These sourdough rolls are softer than any dinner roll I ever had and are super quick to make. That’s because we’re using both a sourdough starter and commercial yeast for this recipe.
Sourdough discard. You can use an active sourdough starter for this recipe, but I always use my sourdough discard when making these rolls. Both ways work and make delicious soft bread.
Instant yeast. While the sourdough discard will give your rolls an amazing taste, instant yeast will be the main responsible for fermentation.
Butter. I usually use unsalted butter, but it's ok to use salted if that's what you have. For a dairy-free option, you can substitute butter with margarine or a vegan butter option.
Milk. I usually use whole milk, but partially skimmed and skimmed milk also work. For a dairy-free option, you can use unflavored and unsweetened almond, cashew, soy or oat milk.
Flour. Use all-purpose flour for this recipe. You can replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. I don’t recommend using only whole wheat flour, as the rolls might turn out too dense.
If using whole wheat flour, for every 1 cup of whole wheat flour, you need to add 1 tablespoon more than what the recipe calls for.
How to make them
Step 01. In a large bowl, or the bowl of a stand mixer if using one, mix all ingredients.
Step 02. Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if kneading by hand. The dough should be smooth and tacky, with a good windowpane.
This is not a dry dough: measure all dry ingredients carefully before starting, specially if you’re using cups to measure flour.
Step 03. Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
Step 04. Divide dough into 9 equal pieces and shape each into a tight ball.
To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down.
For a better visual information, check the video on the recipe card at the bottom of the post.
Step 05. Let them rise for the second time until light and puffy. It should take about 40 minutes.
Step 06. Before baking, brush each roll with an egg wash, or a milk and honey wash if preferred.
While the rolls rise, preheat the oven to 350°F, rack into the middle shelf. Preheat it for at least 15 minutes, to be sure it’s at the right temperature before placing the rolls to bake.
Step 07. Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top. Let them cool for 10 minutes before serving.
You can substitute milk for any plant-based milk, and butter for the same amount of oil. It will change flavor a bit, but the rolls will be as fluffy as the dairy ones.
I don’t have a substitute for the egg that works well for this recipe.
Sure! If doing with sourdough start only:
1. Use an active starter;
2. Remember that fermentation time will increase in some hours.
If making these dinner rolls with commercial yeast only, I would let the dough rise for 2 hours before refrigerating it overnight.
The next day, I would shape the rolls and wait until they’re puffy and light to bake. Follow the same temperature and baking time in the recipe card. Don’t forget to preheat the oven!
You can use whole wheat for making these and still get amazingly soft dinner roll. For that, substitute 1 cup of all-purpose flour for whole wheat flour plus 1 tablespoon of milk. I don’t recommend using only whole wheat flour, as the rolls might turn out too dense.
How do you make sourdough rolls soft and fluffy?
These are my 5 tips to get dinner rolls soft and fluffy every time!
#1 Knead the dough properly.
#2 Use all-purpose flour.
#3 Moisturize the top before baking. You can choose to make an egg wash, or a simple milk and honey wash like I did. That gave me a sweet and super soft crust.
#4 Don’t rush fermentation. Wait for the dough to double and then wait for the shaped rolls to get light and puffy before baking.
#5 Preheat the oven. If these rolls reach the oven while it still cold, the rise will be compromised and you risk getting denser dinner rolls.
Bonus tip: brush the top of the rolls with butter as soon as they're out of the oven to keep the exterior extra-soft!
Tips for getting pull-apart perfection
Remember to never add hot ingredients to your dough: milk should be lukewarm, and melted butter, slightly cooled. Ingredients that are hot or even too warm can kill all yeast before fermentation even starts.
Never place the dough into a cool place during fermentation. That’s even more important if you’re baking in the middle of winter. Place the bowl with the dough in a warm spot, like next to the stove if you’re cooking, or near the heater if it’s on. If your oven has a proofing function, use it.
If you’re a beginner bread baker, you need to check my 10 tips to get perfect bread every time!
How to keep dinner rolls warm
For keeping dinner rolls, or any bread product warm, try this hack:
- Grab a clean cloth sack (you can use a pillowcase or kitchen towel) and add 2 cups of uncooked rice.
- Microwave for 2 minutes, until it gets warm when touching. Do it for a minute more, if still not warm enough.
- Place the rolls/bread on top of the cloth sack. The rice keeps warm for about 20 minutes, as do the rolls.
Storing and freezing
After cooled, store sourdough dinner rolls into an airtight container or bread keeper, away from sunlight. Keeping them covered make these rolls soft for about 3 to 4 days. Do not store these rolls in the fridge.
You can freeze these dinner rolls. For freezing, wait for them to cool completely, then place rolls into a freezer safe bag, push most of the air out and seal the bag. Store in the freezer for up to 3 months.
To thaw, place rolls in the fridge overnight. You can reheat them without thawing first, but rolls might get a crispy exterior.
To reheat and prevent rolls from drying out, brush their tops with butter. Place them into preheated oven (350°F) for 6 to 8 minutes.
More sourdough discard recipes
If you tried this Sourdough Dinner Roll Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Sourdough Discard Pull-Apart Dinner Rolls
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoon instant yeast
- 1 cup sourdough discard
- ½ cup milk lukewarm
- 1 large egg
- ⅓ cup butter unsalted and melted
- 1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash
Instructions
- In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
- Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
- Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
- Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
- Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
- To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
- Let them rise again until light and puffy. It should take about 40 minutes.
- While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
- Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
- Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
- Let them cool for 10 minutes before serving.
Paula Miller
Looking for a low sodium recipe. I think the breakdown of nutrients has a incorrect figure for sodium. There is 2300 mg (plus a little) in a teaspoon of table salt. Divided by 9 rolls is 255 mg of sodium each roll. Unless I totally read your ingredients wrong
Tatiana Kamakura
Hi Paula,
Thanks for pointing that out! The sodium values have been updated in the recipe card to reflect more accurate calculations. The main source of sodium in this recipe is the salt, which is essential for proper fermentation and dough structure. While you can slightly reduce the amount to half teaspoon (fermentation might happen faster and rolls will be sweeter), omitting it entirely would affect the texture and flavor of the rolls.
Cheers!
Mitchelle
Hi! Can you refrigerate the dough and bake the next day? I want to make them for Thanksgiving.
Tatiana Kamakura
Hi Michele,
Yes, you can! Cheers 😉
Ami
My family loved it, thanks for the recipe! Absolutely delicious. I’ll definitely be making this again.
Connie
I've been using this recipe for the last couple of years. It has never failed. I make them at least 12 times/yr. The buns are so tender and delicious. Great for a nice meal and with soups/stews. I'm super confident in serving them to guests and giving them to friends as a little treat. They're a hit.
Tatiana Kamakura
Hi Connie,
So glad to hear this recipe has been a favorite for you! It’s my husband’s favorite by far! Cheers!
Mimi
Wondering what size baking pan did you use? I'm looking forward to having these for dinner sometime soon. They look awesom!
Tatiana Kamakura
Hi Mimi, I used an 8x8 square pan for this one. Happy baking!
Mimi Schoelz
Tatiana: Thank you for sharing this recipe. These were the most amazing dinner rolls ever! Most wonderful I've ever made..........most wonderful I have EVER eaten! I will be making these often.
Tatiana Kamakura
Hi Mimi, I'm so happy you loved the dinner rolls! These and my sourdough Hawaiian rolls are my favorites. Happy baking!
Lori
I absolutely LOVE this recipe!!! If I could give it more stars I would! Does not take long to make. My family loves them. I make them weekly!!!
Tatiana Kamakura
So glad you like it, Lori! Happy baking!
Casey
We live in Texas and I love sourdough! We wanted to make sourdough kolaches! This recipe worked great with our sausage and cheese kolaches! If I could post a picture I totally would! They’re gorgeous
Kathy
Love this recipe. I used a cup of whole wheat flour. They were devine. I forgot to add my starter and folded it in by hand. They still turned out wonderfully.
Lisa Vasquez
This is a fabulous recipe and have used it a few times with great success!
Thanks so much for sharing this and all the extra advice as well! In fact, I'm prep'n to make rolls for later tonight!
Is it possible to sub out milk for buttermilk?
Thanks again and many blessings, can't wait to try more of your recipes!
Lisa
Tatiana Kamakura
Hi Lisa, so glad you like it! Yes, you can substitute milk with buttermilk, I've done it in many bread recipes and they always turned out great. Happy baking!
Sheila
Hi, I haven't made these yet but am about to try it your way, I was wondering if active starter would work in this recipe? Thanks!
Tatiana Kamakura
Hi Sheila,
You can use active starter or discard. Just don't omit the yeast for this one! If you're looking to do a full sourdough no commercial yeast, try my sourdough pumpkin rolls or the hawaiian rolls. Happy baking!