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–+ servings

Sourdough Discard Dinner Rolls (3 Ways!)

Homestead Lady Tessa Zundel
Make these easy sourdough discard dinner rolls plain or with our suggested inclusions and toppings to make them special for holidays or any day! Long fermented for health and refrigerated if needed to be baked when you're ready!
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Prep Time 20 minutes
Cook Time 35 minutes
Ferment Time 6 hours
Course Bread
Servings 9 Rolls

Ingredients
  

Sourdough Discard Dinner Roll

  • 3 Cups Organic White Flour
  • 1 tsp. Sea Salt
  • 2 - 4 Tbsp. Fresh Herbs, Diced
  • 1 Cup Water or Whole Milk or Whey
  • 1/2 Cup Mashed Potato or Mayonnaise or Sour Cream
  • 2 Tbsp. Olive Oil or Melted Butter or Coconut Oil
  • 1/2 Cup Sourdough Discard

Optional Egg Wash

  • 1 Fresh Egg, Beaten

Optional Honey Butter Spread

  • 2 Tbsp. Melted Butter
  • 2 Tbsp. Honey

Optional Add-Ins

  • 4 Tbsp. Fresh* Rosemary Leaves, Chopped or any Fresh Herb
  • 1/2 Cup Chunky Cranberry Sauce
  • 1/2 Cup Pumpkin Puree, Drained or any Winter Squash Puree

Instructions
 

Initial Mix

  • In a medium sized bowl, mix 3 cups of organic white flour and 1 tsp. of sea salt. Mix in diced, fresh herbs (2-4 Tbsp.), if using.
  • In another bowl, mash a previous baked or boiled pomato until completely pulverized, if using.
  • In another bowl, mix 1 cup of water or milk, with 1/2 cup of mashed potato (or mayonnaise or full fat sour cream). Add 1/2 cup of starter and mix all well.
  • Add the wet ingredients (including potato, if using) to the dry ingredients and mix until incorporated. Knead for 8-10 minutes; cover and set aside for 6 hours. If performing stretch and folds, omit kneading, cover and set aside for 30 minutes.
  • If performing stretch and folds, do so every half hour over the next hour and a half. See the post to learn more about stretching and folding your dough in place of kneading.

Shape, Rise, & Bake

  • Remove the dough from the bowl and perform one final stretch and fold. Roll the dough into a log and cut the dough into 9-12 equal portions and place onto a parchment lined baking sheet.
  • Cover with parchment paper and a towel and allow to rise for 1-2 hours, or until doubled in size. If your starter was less active or your house is cold, this might take longer than 2 hours.
  • Preheat the oven to 350F/176C and use a pastry brush to cover the rolls with the egg wash, if using.
  • Bake for 30-35 minutes or until golden brown. An inserted thermometer should read 190F/88C when the rolls are done. Remove from the oven and place on a bakers rack to cool or serve immediately.

Honey Butter Spread

  • Mix equal parts room temperature butter to honey until completely incorporated. May also use a hand mixer to whip the honey butter for more volume and "fluff".

Notes

This recipe is very versatile, so don't let all the options confuse you. Here are some ideas for you:
  • Make a plain roll with no herbs and no add-ins.
  • Or add one herb to the basic recipe.
  • Or add one puree to the basic recipe.
After you've made the basic recipe several times, you can start experimenting with your own ideas. These rolls are simple and delicious - you've got this!
*If using dried herbs, reduce the amounts to 2 tsp.
The egg wash will give the rolls golden tops when baked, but it is optional. You can similarly wash them with cream.
You can also cover the rolls in butter when they come out of the oven to give their tops a delicious texture.
  • The honey butter recipe pairs particularly well with pumpkin rolls, FYI.
Keyword dinner rolls, long ferment, sourdough
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