You know the joy of warm rolls straight from the oven. They steam, smell buttery, and make any dinner feel special. These Soft Sourdough Discard Dinner Rolls turn one ingredient you usually toss into something irresistible.
This list gives you 15 roll recipes that use sourdough discard to boost flavor and texture. You'll find classic soft rolls, cheesy twists, herby dinner rolls, sweet dessert options, and even pretzel-style buns. Each recipe includes exact ingredients, clear steps, and serving ideas.
Keep your discard jar handy. You’ll learn how to get tender crumb, golden tops, and reliable rise with discard-based dough. Save a few pins for weeknight dinners, holiday feasts, or impromptu gatherings. Ready to bake? Let’s make some show-stealing dinner rolls.
1. Soft Sourdough Discard Dinner Rolls — Classic Pillow Rolls
These are the soft, classic rolls everyone loves. The sourdough discard adds extra tang and better crumb. You'll notice a light, pillowy interior and a glossy, buttery top.
They work for weeknight dinners or holiday spreads. If you want reliable, soft sourdough discard dinner rolls, this is your go-to. They smell yeasty, warm, and buttery.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm whole milk (110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg (room temperature)
- 2 tablespoons melted butter for brushing
- Flaky sea salt for sprinkling
Instructions
- Prep: In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–7 minutes until foamy.
- In a large bowl, whisk flour and salt. Add sourdough discard, beaten egg, melted butter, and the foamy yeast mix.
- Stir until a shaggy dough forms. Turn onto a lightly floured surface.
- Knead 6–8 minutes until smooth and slightly tacky. You can use a stand mixer with a dough hook for 4–5 minutes.
- Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.
- Punch down gently. Divide into 12 equal pieces (about 55–60g each). Shape into tight balls.
- Arrange in a 9×13-inch pan, cover, and proof 45–60 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush rolls with melted butter and sprinkle flaky salt.
- Bake 18–22 minutes until golden and internal temp reaches about 190°F. Tops should be deep golden.
- Cool 10 minutes before serving. Rolls will steam slightly and settle.
How to Serve It
Serve warm in a basket lined with a linen napkin. Garnish with extra melted butter and flaky sea salt. Pair with roast chicken, mashed potatoes, or soup. Store cooled rolls in an airtight container up to 3 days. Reheat in a 300°F oven for 8–10 minutes. Freeze baked rolls up to 2 months; thaw and warm before serving.
2. Garlic-Herb Sourdough Discard Dinner Rolls
These rolls pack savory garlic and fresh herbs into every bite. Sourdough discard gives a mild tang that complements herbs like rosemary and parsley.
They have a pillowy interior and fragrant, buttery crust. Great for serving with pasta, roasted meats, or a holiday spread.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons unsalted butter, softened
- 1 egg (room temperature), for egg wash
Instructions
- Prep: Whisk warm water, sugar, and yeast in a bowl. Wait 5 minutes until foamy.
- In a mixing bowl, combine flour and salt. Add discard, olive oil, and yeast mix.
- Add minced garlic, parsley, and rosemary. Stir to form a dough.
- Knead 7–9 minutes until elastic and smooth.
- Place dough in an oiled bowl, cover, and rise 1–1.25 hours until doubled.
- Punch down and divide into 12 pieces. Flatten each piece and spread a little softened butter, then shape into balls.
- Arrange in a greased 9-inch round pan. Cover and proof 40–50 minutes.
- Preheat oven to 375°F (190°C). Brush with beaten egg for shine.
- Bake 18–22 minutes until golden and aromatic. Bottoms should sound hollow.
- Brush warm rolls with remaining softened butter and sprinkle extra parsley.
How to Serve It
Serve on a wooden board with herb butter. Garnish with extra chopped parsley and a garlic butter drizzle. Pair with tomato-based pastas, grilled vegetables, or a crisp salad. Store in a resealable bag up to 2 days. Reheat in a toaster oven for 6–8 minutes. Make dough ahead and refrigerate for a slow overnight rise.
3. Cheddar-Stuffed Sourdough Discard Dinner Rolls
These rolls hide a gooey cheddar center for a melty surprise. The discard adds depth and a soft crumb that holds the cheese well.
They’re cheesy, slightly tangy, and perfect as a snack or dinner side. Kids and cheese lovers will flock to these.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1 1/2 cups sharp cheddar, cut into 12 cubes (about 1 tablespoon each)
- 2 tablespoons melted butter for brushing
- Optional: 1/2 teaspoon smoked paprika for sprinkling
Instructions
- Prep: Whisk warm milk, sugar, and yeast. Let sit 5–7 minutes until foamy.
- In a bowl, mix flour and salt. Add sourdough discard, egg, soft butter, and yeast mix.
- Stir until dough forms. Knead 6–8 minutes until smooth and elastic.
- Place dough in an oiled bowl. Cover and let rise 1–1.5 hours until doubled.
- Punch down and divide into 12 pieces. Flatten each piece and place a cheddar cube inside. Seal tightly and shape into balls.
- Place in a greased 9×13-inch pan. Cover and proof 40–50 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush tops with melted butter and sprinkle smoked paprika.
- Bake 18–22 minutes until golden. Insert a thin skewer to check cheesiness and ensure dough is cooked through.
- Let cool 8–10 minutes before serving so cheese thickens slightly.
How to Serve It
Serve warm with extra cheddar on the side or a small bowl of marinara for dipping. Garnish with chopped chives or scallions. Pair with soups or barbecue. Store cooled rolls in airtight container 2 days. Reheat in oven at 325°F for 8–10 minutes. Make ahead: shape and freeze unbaked rolls; bake from frozen with extra bake time.
4. Honey Butter Sourdough Discard Dinner Rolls
These rolls shine with a sweet honey-butter finish. Sourdough discard adds a gentle tang that balances the honey.
They’re soft, shiny, and slightly sweet—perfect for brunch, holiday spreads, or alongside roast pork. You’ll notice a tender crumb and sticky, fragrant top.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 3 tablespoons honey
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 3 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 3 tablespoons honey + 2 tablespoons butter, warmed for brushing
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Prep: Mix warm milk, honey, and yeast. Let sit until foamy, about 5–7 minutes.
- In a bowl, whisk flour and salt. Add sourdough discard, egg, soft butter, and yeast mixture.
- Stir into a loose dough. Knead 6–8 minutes until smooth and soft.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down, divide into 12 pieces, and shape into rolls. Place in a greased 9×13-inch pan.
- Cover and proof 40–50 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush tops with a light egg wash if desired.
- Bake 18–22 minutes until golden brown.
- Warm honey and butter together and brush hot rolls immediately after baking. Let cool 10 minutes.
How to Serve It
Serve on a platter with softened honey butter. Garnish with thyme or a light dusting of powdered sugar for brunch. Pair with smoked ham, tea, or coffee. Store cooled rolls in an airtight container up to 3 days. Reheat gently in oven at 325°F for 8 minutes. Dough can be mixed the night before and refrigerated for an overnight rise.
5. Soft Sourdough Discard Dinner Rolls — Whole Wheat Honey Rolls
These whole-wheat rolls use sourdough discard to keep crumb soft while adding nutty flavor. Honey gives a light sweetness.
They’re tender, wholesome, and perfect with hearty soups or roasted vegetables. If you want soft sourdough discard dinner rolls with whole-grain character, these fit nicely.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 3 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1 tablespoon rolled oats for topping
Instructions
- Prep: Whisk warm water, honey, and yeast. Let sit 5 minutes until bubbly.
- In a bowl, mix whole wheat and all-purpose flour with salt.
- Add sourdough discard, egg, olive oil, and yeast mixture.
- Stir to form a dough. Knead 8–10 minutes until slightly elastic.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down. Divide into 12 balls, shape, and set in a greased pan. Sprinkle oats on top.
- Proof 45–60 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake 20–25 minutes until golden and firm.
- Cool 10 minutes before serving.
How to Serve It
Serve with compound butter or honey butter for extra comfort. Garnish with extra oats or a sprinkle of sea salt. Pair with lentil soup, roasted root vegetables, or grilled chicken. Store in an airtight container up to 3 days. Freeze dough balls before proofing for make-ahead convenience.
6. Everything Bag Sourdough Discard Dinner Rolls
These savory rolls are topped with everything bagel seasoning for instant flavor. Sourdough discard helps create a soft, slightly tangy interior.
They’re ideal for sandwiches, alongside salads, or as snack bites. You’ll love the crunchy seed topping and pillowy inside.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 1 large egg (room temperature)
- 2 tablespoons melted butter for brushing
- 2 tablespoons everything bagel seasoning
Instructions
- Prep: Combine warm water, sugar, and yeast. Wait 5–7 minutes for foam.
- In a bowl, whisk flour and salt. Add discard, egg, olive oil, and yeast mix.
- Mix to a soft dough, then knead 6–8 minutes until smooth.
- Place dough in an oiled bowl. Cover and rise 1–1.25 hours.
- Punch down, divide into 12 pieces, shape into balls, and place in a greased pan.
- Brush tops with melted butter, then sprinkle evenly with everything seasoning.
- Proof 40–50 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake 18–22 minutes until golden.
- Cool slightly before serving to keep topping crisp.
How to Serve It
Serve with deli meats and cheese for mini sandwiches. Garnish with extra seasoning and a smear of cream cheese. Pair with soups or a charcuterie board. Store in airtight container for 2 days; re-toast to refresh. Freeze baked rolls up to 2 months.
7. Rosemary Sea Salt Sourdough Discard Dinner Rolls
These rosemary rolls are fragrant and savory. Sourdough discard adds a subtle tang that pairs wonderfully with herbs and sea salt.
They’re great for roast lamb, steak, or any cozy dinner. Expect a tender interior and herb-scented crust.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- Flaky sea salt for finishing
Instructions
- Prep: Mix warm water, sugar, and yeast. Let foam for 5–7 minutes.
- In a bowl, combine flour, salt, and chopped rosemary.
- Add discard, egg, olive oil, and yeast mix. Stir into dough.
- Knead 7–9 minutes until elastic and smooth.
- Place dough in an oiled bowl. Cover and rise 1–1.5 hours until doubled.
- Divide into 12 pieces, shape, and place in a greased pan.
- Cover and proof 45 minutes until puffy. Preheat oven to 375°F (190°C).
- Brush with softened butter, sprinkle flaky sea salt, and bake 18–22 minutes until golden.
- Cool 10 minutes; rosemary aroma will intensify as they rest.
How to Serve It
Serve with herb-infused butter or olive oil. Garnish with extra rosemary sprigs. Pair with grilled meats or roasted vegetables. Store in an airtight container up to 3 days. Reheat in a 325°F oven for 8 minutes. Make dough the night before and refrigerate for a slow rise.
8. Jalapeño Cheddar Sourdough Discard Dinner Rolls
These rolls bring heat and cheese in every bite. Sourdough discard softens the crumb and adds subtle tang.
They’re spicy, cheesy, and perfect for game day or alongside chili. Expect pockets of melted cheddar and a soft, tender center.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1 cup shredded sharp cheddar
- 1/3 cup chopped fresh jalapeños (seeds removed for less heat)
- 2 tablespoons melted butter for brushing
Instructions
- Prep: Combine warm milk, sugar, and yeast. Wait for foam, 5–7 minutes.
- In a bowl, mix flour and salt. Add discard, egg, soft butter, and yeast mix.
- Stir until a dough forms. Knead 7–9 minutes until elastic.
- Fold in shredded cheddar and chopped jalapeños during the last minute of kneading.
- Place dough in an oiled bowl. Cover and rise 1–1.5 hours until doubled.
- Punch down, divide into 12 pieces, and shape into balls.
- Arrange in a greased pan, cover, and proof 40–50 minutes.
- Preheat oven to 375°F (190°C). Brush with melted butter and bake 18–22 minutes.
- Cool 8–10 minutes so cheese pockets set.
How to Serve It
Serve warm with sour cream or guacamole for dipping. Garnish with extra jalapeño slices or chives. Pair with chili, tacos, or a crisp beer. Store in airtight container up to 2 days. Reheat rolls at 325°F for 6–8 minutes. For milder flavor, reduce jalapeños by half.
9. Pesto-Parmesan Sourdough Discard Dinner Rolls
Pesto folded into the dough gives bright basil flavor and color. Sourdough discard keeps these rolls soft and flavorful.
They’re aromatic, herbaceous, and pair well with Italian meals. Expect tender crumb speckled with green and a savory cheesy finish.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1/3 cup prepared basil pesto
- 1/2 cup grated Parmesan, plus extra for topping
- 2 tablespoons melted butter for brushing
Instructions
- Prep: Combine warm water, sugar, and yeast. Let foam 5–7 minutes.
- In a bowl, whisk flour and salt. Add discard, olive oil, and yeast mix.
- Mix into a dough, then knead 6–8 minutes until smooth.
- Flatten the dough and spread pesto over it. Fold and knead gently until pesto is incorporated but still marbled.
- Add Parmesan, knead briefly to combine.
- Let dough rise in an oiled bowl 1–1.25 hours until doubled.
- Divide into 12 pieces, shape into balls, and place in a greased pan.
- Proof 40–50 minutes. Preheat oven to 375°F (190°C).
- Brush with melted butter, sprinkle extra Parmesan, and bake 18–22 minutes until golden. Cool 8–10 minutes.
How to Serve It
Serve with fresh tomato salad or grilled chicken. Garnish with basil leaves and extra Parmesan. Pair with Italian mains or a cheese board. Store in airtight container for 2 days. Reheat at 325°F for 8 minutes. Make pesto from scratch for a brighter flavor.
10. Soft Sourdough Discard Dinner Rolls — Sweet Cinnamon Sugar Pull-Apart Rolls
These sweet rolls use sourdough discard for a soft, tender crumb. Cinnamon sugar layers make them pull-apart perfect.
They shine at brunch, dessert, or holiday mornings. Expect sticky, spiced layers and a soft, melt-in-your-mouth texture.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup melted butter for layering
- 1/2 cup glaze: 1 cup powdered sugar + 2–3 tbsp milk
Instructions
- Prep: Whisk warm milk, sugar, and yeast. Let sit 5–7 minutes until bubbly.
- In a bowl, combine flour and salt. Add discard, egg, soft butter, and yeast mix.
- Stir into a dough and knead 6–8 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Roll dough into a rectangle about 12×16 inches. Brush with melted butter and sprinkle brown sugar + cinnamon evenly.
- Cut into 12 strips, roll or stack into a round pan to form pull-apart pattern.
- Proof 40–50 minutes until puffy. Preheat oven to 350°F (175°C).
- Bake 20–25 minutes until golden and set. Toothpick should come out mostly clean.
- Cool 10 minutes, drizzle with powdered sugar glaze, and serve warm.
How to Serve It
Serve warm straight from the pan for best pull-apart action. Garnish with extra cinnamon or chopped nuts. Pair with coffee, tea, or hot cocoa. Store covered at room temperature up to 2 days. Reheat briefly in microwave or oven. Make dough ahead and refrigerate overnight for convenience.
11. Olive & Sundried Tomato Sourdough Discard Dinner Rolls
These Mediterranean-inspired rolls are savory and colorful. Sourdough discard brings depth and tenderness to the dough.
They’re perfect with salads, grilled fish, or tapas. Expect briny olive bites and sweet sundried tomato notes.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1/2 cup chopped kalamata olives (pitted)
- 1/3 cup chopped sundried tomatoes (oil-packed, drained)
- 2 tablespoons chopped fresh basil
- 2 tablespoons melted butter for brushing
Instructions
- Prep: Combine warm water, sugar, and yeast and let activate for 5–7 minutes.
- In a bowl, combine flour and salt. Add discard, olive oil, and yeast mixture.
- Mix to a dough and knead 7–9 minutes until smooth.
- Fold in olives, sundried tomatoes, and basil during last minute of kneading.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Divide into 12 pieces, shape into rounds, and set in a greased pan.
- Proof 40–50 minutes. Preheat oven to 375°F (190°C).
- Brush tops with melted butter and bake 18–22 minutes until golden.
- Cool 10 minutes before serving.
How to Serve It
Serve with olive oil and balsamic dip or a spread of goat cheese. Garnish with fresh basil or thyme. Pair with Mediterranean mains or charcuterie. Store in airtight container for 2 days. Reheat in a warm oven for 8 minutes. Dough freezes well before shaping.
12. Chocolate Chip Sourdough Discard Dinner Rolls (Sweet Treat Rolls)
These sweet rolls fold chocolate chips into tender sourdough discard dough. They’re soft with pockets of melted chocolate.
They’re great for breakfast, dessert, or a sweet snack. Expect a tender, slightly tangy crumb with chocolatey bursts.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons melted butter for brushing
- Optional: 1 teaspoon vanilla extract
Instructions
- Prep: Mix warm milk, sugar, and yeast. Let foam 5–7 minutes.
- In a bowl, combine flour and salt. Add discard, egg, soft butter, and yeast mix.
- Stir to form dough and knead 6–8 minutes until smooth.
- Fold in chocolate chips evenly.
- Place dough in an oiled bowl. Cover and rise 1–1.5 hours until doubled.
- Divide into 12 pieces, shape into balls, and arrange in a greased pan.
- Proof 40–50 minutes until puffy. Preheat oven to 350°F (175°C).
- Brush with melted butter and bake 18–22 minutes until set and lightly golden.
- Cool 10 minutes to let chocolate set before serving.
How to Serve It
Serve warm with a glass of milk or coffee. Dust with powdered sugar or drizzle chocolate glaze. Pair with fresh berries for contrast. Store in airtight container for 2 days. Reheat briefly in microwave for a warm center. Freeze baked rolls for later indulgence.
13. Pretzel Sourdough Discard Dinner Rolls
These rolls get a chewy pretzel crust with a soft sourdough discard interior. Lye-free baking soda bath creates traditional color and texture.
They’re slightly salty, chewy outside and tender inside. Serve with mustard, cheese dip, or as burger buns.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm water (105–110°F)
- 2 tablespoons brown sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 3/4 cup baking soda + 4 cups water for bath
- Coarse sea salt for sprinkling
- 2 tablespoons melted butter for brushing
Instructions
- Prep: Mix warm water, brown sugar, and yeast. Let foam 5–7 minutes.
- In a bowl, combine flour and salt. Add discard, soft butter, and yeast mix.
- Knead 6–8 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down, divide into 10–12 pieces, shape into rounds, and chill 10 minutes in fridge for easier handling.
- Preheat oven to 425°F (220°C). Bring 4 cups water + baking soda to a simmer.
- Carefully dip each roll in the soda bath 20–30 seconds, then transfer to a parchment-lined baking sheet.
- Sprinkle coarse salt, bake 15–18 minutes until deep brown and crusty.
- Brush with melted butter after baking and cool slightly before serving.
How to Serve It
Serve with yellow mustard, beer cheese, or a creamy dip. Garnish with extra coarse salt and fresh herbs for contrast. Pair with sausages or burgers. Store in paper bag to keep crust for 1 day; reheat in oven to refresh crust. Make dough ahead and refrigerate for slow flavor development.
14. Milk-Buns Style Sourdough Discard Dinner Rolls (Soft & Shiny)
These milk-bun style rolls are pillowy and shiny, inspired by Asian milk buns. Sourdough discard adds mild tang and improves texture.
They’re ultra-soft with a tender crumb and glossy finish. Use them for sliders, tea sandwiches, or elegant dinner rolls.
Ingredients
- 3 cups bread flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup warm milk (110°F)
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg (room temperature)
- 1/4 cup milk + 1 tablespoon sugar for egg wash
- 2 tablespoons melted butter for brushing
Instructions
- Prep: Warm milk and dissolve sugar and yeast. Let sit 5–7 minutes until foamy.
- In a bowl, combine bread flour and salt. Add discard, egg, softened butter, and yeast mix.
- Knead 8–10 minutes until dough is soft and elastic.
- Place dough in oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Divide into 12 pieces, shape into smooth balls, and place in a greased pan.
- Cover and proof 40–50 minutes. Preheat oven to 350°F (175°C).
- Mix milk + sugar and brush gently for a glossy finish.
- Bake 18–22 minutes until golden and glossy.
- Brush with melted butter right after baking and cool slightly.
How to Serve It
Serve as slider buns, with tea sandwiches, or buttered. Garnish with sesame seeds if desired. Pair with light salads or soft cheeses. Store in airtight container up to 2 days to retain softness. Reheat in microwave for 8–10 seconds or oven for 5 minutes. Dough can be proofed in fridge overnight for convenience.
15. Pumpkin Spice Sourdough Discard Dinner Rolls
These seasonal rolls blend pumpkin puree and warm spices with sourdough discard for a soft, cozy bake. They’re slightly sweet and tender.
They work for fall dinners, Thanksgiving, or brunch. Expect soft crumb, aromatic spices, and a delicate pumpkin flavor.
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough discard (room temperature)
- 1/2 cup pumpkin puree (room temperature)
- 1/4 cup warm milk (105–110°F)
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, softened
- 2 tablespoons melted butter for brushing
- Optional: 2 tablespoons pumpkin seeds for topping
Instructions
- Prep: Mix warm milk, a tablespoon sugar, and yeast. Let sit 5–7 minutes until foamy.
- In a bowl, combine flour, salt, cinnamon, and nutmeg.
- Add sourdough discard, pumpkin puree, brown sugar, soft butter, and yeast mixture.
- Stir into a sticky dough and knead 8–10 minutes until smooth.
- Place dough in an oiled bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down, divide into 12 pieces, shape into balls, and place in a greased pan.
- Proof 45–60 minutes until puffy. Preheat oven to 375°F (190°C).
- Brush with melted butter, sprinkle pumpkin seeds, and bake 18–22 minutes until golden.
- Cool 10 minutes; rolls will firm slightly and aroma will intensify.
How to Serve It
Serve warm with spiced butter or maple butter. Garnish with pumpkin seeds or a light drizzle of glaze. Pair with turkey, cider, or coffee. Store in airtight container up to 3 days. Reheat at 325°F for 8 minutes. Dough can be chilled overnight for an easy morning bake.
Warm thanks for baking through these 15 soft sourdough discard dinner rolls. You’ve got classic pillows, cheesy surprises, savory herb rolls, sweet pull-aparts, and seasonal favorites to try. Pin the recipes you love and save them for holiday dinners or weeknight sides.
Which roll are you making first? Tell your friends and family, and share a photo when you bake. Happy baking — may your kitchen smell like warm bread and butter.