One Hour Sourdough Discard Rolls

If you’ve been baking sourdough, you probably know the struggle of dealing with leftover sourdough discard. Instead of tossing it out, why not transform it into something delicious? These One Hour Sourdough Discard Rolls are soft, fluffy, and the perfect way to put that discard to good use.

The best part? They don’t require long fermentation or hours of waiting. In just about an hour, you can have warm, fresh rolls on the table—perfect for weeknight dinners, sandwiches, or simply slathering with butter.

This recipe is quick, beginner-friendly, and an excellent way to bake with sourdough without the commitment of a full sourdough loaf. Even if you’re short on time, these rolls give you homemade bread satisfaction in record time.

Cooking Time and Serving

• Preparation time: 15 minutes

• Resting time: 20 minutes

• Baking time: 25 minutes

• Total time: ~1 hour

• Servings: 10–12 rolls

Ingredients

• 1 cup sourdough discard (unfed, room temperature)

• 2 ½ cups all-purpose flour (plus extra for dusting)

• 2 tbsp sugar or honey

• 1 tsp salt

• 2 ¼ tsp instant yeast (1 packet)

• ¾ cup warm milk (around 100°F / 38°C)

• 3 tbsp unsalted butter (melted, divided)

• 1 egg (optional, for egg wash)

How to Make One Hour Sourdough Discard Rolls

1. Activate Yeast

   • In a small bowl, mix warm milk, sugar (or honey), and yeast. Let it sit for 5 minutes until foamy.

2. Make the Dough

   • In a large mixing bowl, combine sourdough discard, flour, salt, 2 tablespoons melted butter, and the yeast mixture. Mix until a sticky dough forms.

3. Knead the Dough

   • Knead on a lightly floured surface (or with a stand mixer) for 6–8 minutes until smooth and elastic.

4. First Rise (Quick Proof)

   • Place dough in a greased bowl, cover, and let it rise in a warm place for about 20 minutes.

5. Shape the Rolls

   • Punch down the dough and divide into 10–12 equal pieces. Shape into balls and place on a greased or parchment-lined baking sheet.

6. Optional Egg Wash

   • Brush the tops with beaten egg (or milk) for a golden finish.

7. Bake

   • Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes until golden brown and hollow-sounding when tapped.

8. Final Touch

   • Brush warm rolls with the remaining melted butter before serving.

Notes

• You can replace milk with water for a dairy-free option.

• For extra flavor, sprinkle sesame seeds, poppy seeds, or herbs on top before baking.

• These rolls taste best fresh but can be stored in an airtight container for 2–3 days or frozen up to a month.

FAQs

Q: Can I use active sourdough starter instead of discard?
Yes! Just use the same amount. It will add a slightly tangier flavor.

Q: Do I need to let the dough rise overnight?
No—this recipe is designed to be ready in about an hour, thanks to instant yeast.

Q: Can I make these gluten-free?
You can try using a 1:1 gluten-free flour blend, but texture may differ.

Q: Why are my rolls dense?
This usually happens if the yeast wasn’t active or the dough wasn’t kneaded enough. Make sure your milk isn’t too hot (which can kill yeast).

Nutrition (per roll, based on 12 servings)

Disclaimer

This recipe is intended for general home baking enjoyment. Always check for ingredient allergies (gluten, dairy, or eggs in this case). Rolls are best enjoyed in moderation as part of a balanced diet.