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.
Caleb
Do you have to let them cool completely before eating? Or can you eat them warm from the oven?
Tatiana Kamakura
You can have them straight from the oven, but I usually let them rest for 10 minutes before eating.
Cheers!
Laurie Mannino
Absolutely the best rolls ever! I’m going to try using this dough to make a loaf of bread…..any advice?
Tatiana Kamakura
Hi Laurie, I never tried making a sandwich bread with this repice. I do have a sourdough sandwich bread recipe, though. That might give you some gidance!
Happy baking!
Bridget Hughes
If I use active bubbly starter do I need to use active dry yeast?
Tatiana Kamakura
Hi Bridget! If you don't use commercial yeast, the rising time will be longer. Also, 226g of sourdough starter would be too much. You'll need to reduce it by half and adjust the recipe accordingly.
Cheers!
Kathy
These rolls are soooo good! I made 12 rolls as others had stated they did. I don't think I let them raise as long as I should have after I made rolls out the of dough. They didn't raise as high as they should have. But they are still excellent! I will make them again! Excellent recipe! Thank You!
Crystal
Can you freeze the dough balls after shaping, defrost another day and bake?
Tatiana Kamakura
Hi Crystal,
You can freeze raw dough for up to 1 month before yeast starts to loose its rising power.
Yoli
I’m excited to try this recipe. Can I freeze and bake on Thanksgiving? I appreciate any guidance.
Tatiana Kamakura
Hi Yoli,
I recommend to freeze these dinner rolls after baked. If you want to try freezing them before baking: shape rolls right after kneading and freeze them right away. It should take between 4 to 6 hours for them to rise and be ready to bake. Frozen rolls are good for 1 to 2 weeks, after that, yeast can start to lose its power/die-off.
Hope that helps! Let me know how it went.
Happy baking!
Beth
Hello!
I can't wait to make these later today to go with my vegetable beef and barley soup.
Can I/should I substitute bread flour for the A/P?
Thank you!
Tatiana Kamakura
They're also delicious with bread flour, Beth! I don't notice much difference between using ap flour or bread flour on this recipe, but you can use bread flour if wanted. Let me know how it goes!
Cornelia
Could Minced garlic and some grated Parmasean cheese be added when mixing up the rolls?
Tatiana Kamakura
Hi Cornelia, if adding minced garlic, I would roast the garlic prior to adding to the dough. Parmesan cheese is a great idea for these rolls! i would add about a cup. Happy baking!
Emily
The best roll recipe I have made. It is very easy and the rolls turned out fluffy, soft and delicious.
Chelsea
Hi there!
I wanted to bake these this evening but make the dough this morning.
If I make the dough this morning, how could I keep the dough all day, before baking tonight?
If it’s possible. Thank you!
Tatiana Kamakura
You should let the dough rise, shape, and store in the fridge, covered, until baking time. Cheers!
Stacy
Can I make the dough and shape these a day ahead? Then bake the next morning? Should I put then in the fridge right after shaping and let them come back to room temp, 2nd rise, and then bake? Or do the 2nd rise and then put them in and let them come back to room temp?
Tatiana Kamakura
You can shape these rolls one day ahead. Put them straight in the fridge after shaping, and don't forget to cover them. Preheat the oven and bake them straigh from the fridge.
Happy baking!