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One-Hour Fluffy Sourdough Discard Dinner Rolls with Garlic Butter

A cluster of golden brown, soft sourdough discard rolls pulled apart on a white plate.
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Make soft, fluffy dinner rolls quickly using your sourdough starter discard. This recipe is ready in about one hour and includes an optional rich garlic butter topping for extra flavor.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed starter)
  • 1 cup warm water (about 105°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for topping
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 large egg, beaten (for egg wash)
  • 2 cloves garlic, minced (for topping)
  • 2 tablespoons fresh parsley, chopped (for topping)

Instructions

  1. Combine the warm water and yeast in a large bowl. Let it sit for 5 minutes until foamy.
  2. Stir the sourdough discard, sugar, salt, and 1/4 cup melted butter into the yeast mixture.
  3. Gradually add the flour, mixing until a shaggy dough forms. You may not need all the flour.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. This is a quick process, not a long fermentation.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 30 minutes, or until doubled in size.
  6. Gently punch down the risen dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
  7. Arrange the dough balls close together in a greased 9×13 inch baking pan for pull-apart rolls, or spaced apart on a baking sheet.
  8. Cover the rolls and let them rest for a second, short rise (proof) for 15 minutes. Preheat your oven to 375°F (190°C) during this time.
  9. Brush the tops of the rolls lightly with the beaten egg wash.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. While the rolls are baking, prepare the topping: Melt the remaining 2 tablespoons of butter. Stir in the minced garlic and chopped parsley.
  12. Immediately after removing the rolls from the oven, brush the hot garlic butter mixture evenly over the tops of the warm rolls.
  13. Serve the soft homemade rolls warm.

Notes

  • If you prefer a less tangy flavor, use discard that is only a few days old.
  • For vegan rolls, substitute the butter with a plant-based alternative and skip the egg wash, brushing with melted vegan butter instead.
  • These rolls are excellent for weeknight dinner bread because they require no long fermentation.

Nutrition

Find it online: https://fooddexterity.com/sourdough-discard-rolls-quick-soft-rolls/