Easy One Hour Sourdough Discard Rolls Recipe

Hey y’all! Emily here, coming to you straight from my Austin kitchen. Today, we’re tackling a recipe that’s been a game-changer in my house: Easy One Hour Sourdough Discard Rolls. If you’re anything like me, you’re constantly looking for ways to use up that sourdough discard. And let me tell you, these rolls are the perfect solution. They’re soft, fluffy, and ready in just about an hour – perfect for a weeknight dinner or a weekend brunch. This recipe is easy, fast, and delicious!

I know sourdough baking can sometimes feel intimidating, but trust me, this recipe is totally approachable. We’re skipping the long fermentation process and using a bit of yeast to give these rolls a quick boost. The sourdough discard adds a lovely tang and depth of flavor that you just can’t get with regular yeast rolls. So, grab your apron, and let’s get baking!

Why You’ll Love This Sourdough Discard Rolls Recipe

I’m all about recipes that are both delicious and convenient. These sourdough discard rolls check both boxes! Here’s why I think you’ll absolutely fall in love with them:

• Quick and Easy: As the title suggests, these rolls are ready in about an hour! No long fermentation times required.
• Perfect for Using Discard: Finally, a delicious way to use up that sourdough discard instead of tossing it!
• Soft and Fluffy Texture: These rolls are incredibly soft and fluffy, thanks to the combination of sourdough discard and yeast.
• Tangy Sourdough Flavor: The sourdough discard adds a subtle tang that elevates these rolls above your average yeast rolls.
• Versatile: These rolls are perfect as a side dish, for sandwiches, or even as mini burger buns!

Ingredients for One Hour Sourdough Discard Rolls

Here’s what you’ll need to whip up a batch of these delightful rolls:

• 1 cup (240ml) lukewarm water: The ideal temperature to activate the yeast without killing it.
• 1/4 cup (50g) granulated sugar: Provides food for the yeast and adds a touch of sweetness.
• 2 1/4 teaspoons (7g) active dry yeast: Helps the rolls rise quickly. If your yeast is old, it may not activate properly.
• 1/2 cup (113g) sourdough discard, unfed: Adds that signature sourdough tang and contributes to the rolls’ soft texture. Make sure it’s unfed discard – discard that has been removed before feeding your starter.
• 1/4 cup (57g) unsalted butter, melted: Adds richness and flavor to the dough.
• 1 teaspoon salt: Enhances the flavors and controls the yeast.
• 3 1/4 – 3 3/4 cups (390-450g) all-purpose flour, plus more for dusting: The base of the dough. The amount of flour you’ll need will vary depending on the humidity and your discard consistency.

Step-by-Step Instructions

Ready to bake? Here’s how to make these easy sourdough discard rolls:

1. Activate the Yeast: In a large bowl, whisk together the lukewarm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy. This step ensures that your yeast is active and ready to go.
2. Combine Wet Ingredients: Add the sourdough discard, melted butter, and salt to the yeast mixture. Stir to combine.
3. Add Flour: Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. You may need to add more or less flour depending on your discard consistency and humidity. The dough should be slightly sticky but manageable. I’m always careful to add flour a little at a time.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until doubled in size. If you don’t have a warm place, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
6. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan.
7. Shape the Rolls: Punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball and place them in the prepared baking pan.
8. Second Rise: Cover with a clean kitchen towel and let rise for 10-15 minutes.
9. Bake: Bake for 20-25 minutes, or until golden brown. If the tops are browning too quickly, tent with foil.
10. Cool and Serve: Let cool in the pan for a few minutes before serving. Brush with melted butter, if desired.

Pro Tips for Perfect Sourdough Discard Rolls

Here are a few of my tried-and-true tips for making the best sourdough discard rolls:

• Use Lukewarm Water: Make sure your water is lukewarm, not hot. Hot water can kill the yeast.
• Don’t Overmix the Dough: Overmixing can result in tough rolls. Mix until just combined, then knead for a smooth texture.
• Adjust Flour as Needed: The amount of flour you’ll need will vary depending on your sourdough discard consistency and the humidity. Start with the lower amount and add more as needed until the dough is slightly sticky but manageable.
• Warm Place for Rising: A warm environment helps the dough rise faster.
• Tent with Foil: If the tops of the rolls are browning too quickly, tent with foil to prevent them from burning.

Common Mistakes to Avoid

We all make mistakes in the kitchen! Here are a few common pitfalls to watch out for when making these rolls:

• Using Expired Yeast: Make sure your yeast is fresh! Expired yeast won’t activate properly, and your rolls won’t rise.
• Overproofing the Dough: Overproofing can result in flat, dense rolls. Keep an eye on the dough and bake it when it has doubled in size.
• Overbaking the Rolls: Overbaking can result in dry, hard rolls. Bake until golden brown, and tent with foil if needed.

Sourdough Discard Rolls Variations

Want to mix things up? Here are a few fun variations to try:

• Garlic Herb Rolls: Add minced garlic and your favorite herbs (like rosemary, thyme, or parsley) to the dough.
• Cheese Rolls: Add shredded cheese (like cheddar, mozzarella, or parmesan) to the dough.
• Sweet Rolls: Add a cinnamon-sugar filling to the dough before rolling into balls.
• Jalapeno Cheddar Rolls: Add diced jalapenos and shredded cheddar cheese for a spicy kick.

How to Store Sourdough Discard Rolls

These rolls are best enjoyed fresh, but here’s how to store them if you have leftovers:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.

Frequently Asked Questions (FAQ)

Here are some common questions about making sourdough discard rolls:

• Can I use active sourdough starter instead of discard? Yes, but you may need to adjust the amount of flour and water. Active starter is more hydrated than discard.
• Can I make these rolls without yeast? It’s not recommended. This recipe relies on the yeast for a quick rise. Without it, the rolls will be very dense.
• Can I use a different type of flour? You can use bread flour for a chewier texture. Avoid using cake flour, as it doesn’t have enough gluten.
• Why didn’t my rolls rise? Make sure your yeast is fresh and your water is lukewarm. Also, ensure that you are letting the dough rise in a warm place.
• How do I know when the rolls are done? The rolls are done when they are golden brown and sound hollow when tapped on the bottom.

Serving Suggestions

These sourdough discard rolls are incredibly versatile! Here are a few ways to enjoy them:

• As a Side Dish: Serve alongside soups, salads, or your favorite main course.
• Sandwiches: Use them to make delicious sandwiches or sliders.
• Breakfast: Enjoy them with butter and jam for a simple and satisfying breakfast.
• Dinner Rolls: Serve with your favorite holiday meal.
• Mini Burger Buns: Perfect for making mini burgers or sliders.

I hope you enjoy this recipe as much as I do! Don’t be afraid to experiment and make it your own. Happy baking, y’all!

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨