Sourdough Discard Dinner Rolls (Sourdough + Yeast) - Grant Bakes (2024)

This year, my parents decided to visit my family after we had our first baby. They wanted to help us out by bringing a meal for us enjoy so that we wouldn’t have to cook. My mom knew that dinner rolls would go perfect with the meal, but (knowing me) she didn’t want to show up with store-bought dinner rolls. So, she asked if it wouldn’t be too much trouble for me to whip up some rolls for that evening. With only half a day to spare, that’s when I knew I would need to make some sourdough discard dinner rolls.

I knew I wouldn’t have time to make my regular sourdough dinner rolls. Between the starter rising, the bulk fermentation, and the proofing time, those rolls require almost two days from start to finish. Even though most of that time is passive, I didn’t have the time for them. At most I had about five hours to make these rolls. So, I knew I would need to use instant yeast.

Since I didn’t have enough time for my regular sourdough dinner rolls to rise, I knew instant yeast would provide the quick leavening power that I needed.

What Are Sourdough Discard Dinner Rolls?

The sourdough discard dinner rolls in this recipe take advantage of a mix of sourdough discard (for flavor and digestibility), but also instant yeast for a faster rise. The sourdough discard was taken straight out of my fridge. I knew I wouldn’t have time to feed my starter and let it rise, so I decided to use leftover sourdough starter (discard) mainly for flavor.

The yeast that I used in this recipe was instant yeast, sometimes called “Rapid Rise yeast” or “Quick Acting yeast.” This is the type of commercial yeast that I prefer to use because you can mix it directly into your ingredients – it doesn’t need to be “bloomed” or “activated.”

So, basically, these rolls contain a mixture of sourdough starter and instant yeast. The sourdough starter is mainly for flavor and digestibility, and the yeast will be responsible for the rise.

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Variations on Sourdough Discard Dinner Rolls

Egg Wash OR No Egg Wash

For these dinner rolls, you can choose to bake them with or without an egg wash. If you beat up one whole egg and brush the tops of the rolls with the egg wash just prior to baking, the rolls will come out with shiny brown tops (see the pictured rolls above). If you don’t use the egg wash, that’s fine, the rolls will just come out a little more pale on top.

Adding Seeds or Other Toppings

If you add an egg wash to the tops of the dinner rolls, you’ll then be able to stick any topping you’d like to on top of the rolls. (Sesame seeds, poppy seeds, granulated onion, etc.) For my rolls, I chose to top half of them with some white sesame seeds. I just sprinkled the seeds directly on top of the egg-washed rolls. This gave the final rolls a very hamburger-bun type of taste and appearance.

Making Pull-Apart Rolls OR Individual Rolls

You can proof and bake these dozen dinner rolls in a small 9″ cake pan to make pull-apart rolls, or separated on a sheet pan to make crustier individual rolls.

For pull-apart rolls, pop the shaped rolls into a 9″ square or round cake pan to rise. As the rolls proof, they will squish up together and then fuse together as they bake. They’ll be easy to pull apart when you serve them, making them great to tear-and-share. Pull-apart rolls also have nice, soft, and fluffy edges, which I love.

To make individual rolls, shape the rolls however you want to and place them spread-out onto a parchment-lined sheet pan. The rolls will still be soft when they are baked, but they will have more crusty surface area. You also won’t need to pull them apart before serving.

How to Make These Dinner Rolls Fit Your Schedule

Use Warm Milk for a Faster Rise

These rolls will take just about one-and-a-half to two hours for the first rise, but if you need them to rise even faster, you can use warm milk. Heat up your milk on the stovetop or in the microwave until it reads 90°F (32°C) on a probe thermometer. Then pour the milk in your mixing bowl and add the rest of the ingredients. The warm milk will cause the dough to rise even faster.

Use the Fridge to Slow Down the Rise

If your rolls have gone through bulk fermentation, you can put them into the refrigerator to slow down the rise. I suggest putting them into the fridge before you shape them (after the first rise) instead of after you shape them (for the second rise). The cold dough will be easier to shape, and I find that dinner rolls turn out better when the second rise is at room temperature.

Sourdough Discard Dinner Rolls Recipe

Ingredients

• Bread Flour – 450 grams
• Milk – 300 grams
• Honey – 25 grams
• Salt – 10 grams
• Butter, softened – 28 grams (2 tbsp)
• Sourdough Starter – 100 grams
• Instant Yeast – 7 grams

Instructions

• Place all of the ingredients together, except for the butter, in the bowl of a stand mixer. Mix everything together until roughly combined. When a rough dough forms, add the softened butter and knead with the dough hook attachment for about 8 minutes on medium speed.
• When the dough is finished kneading, form the dough into a smooth ball with your hands, return it to the mixing bowl and let it rise, covered, until doubled in size. This should take about 1.5 to 2 hours.
• Once the dough has doubled in size, divide the dough into 12 equal pieces and form each piece into round balls.
• Place each individual roll into a greased a greased cake pan (or a non-stick pan). Cover up the rolls and let them proof for another 1-2 hours, until doubled in size. The rolls will press up together and fuse together when you bake them.
• Brush the tops of the rolls with egg wash and bake for 20-25 minutes at 400°F (204°C).
• Remove the rolls carefully from the pan and let them rest on a wire rack. Enjoy the rolls cooled or at room temperature.

How to Store These Sourdough Discard Dinner Rolls

To Keep the Rolls Softer

For soft dinner rolls, let the rolls cool down to room temperature and place them into a plastic, air-tight bag. The plastic will hold in the moisture and keep the rolls soft. It’s best to do this once the rolls have completely cooled down, so that they don’t steam up the bag and become soggy. The rolls will keep well for a few days at room temperature.

For Crustier Rolls

To keep your dinner rolls from getting too soft, keep them out at room temperature, resting on a wire rack or wooden cutting board. The rolls will naturally get crustier as they rest. They will also keep well for a few days at room temperature.

Conclusion: Sourdough Discard Dinner Rolls

If you’re looking for some 100% sourdough dinner rolls that don’t use any instant yeast, check out my other sourdough dinner rolls recipes below:

• Sourdough Dinner Rolls (Pull-Apart)
• Sourdough Crescent Rolls (Like Pillsbury Crescents)