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Quick One-Hour Sourdough Discard Dinner Rolls with Garlic Butter

A stack of freshly baked, golden-brown sourdough discard rolls piled high on a light-colored plate.
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Make soft, fluffy dinner rolls fast using your sourdough discard. This recipe is ready in about one hour and uses simple steps for delicious weeknight bread.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed starter)
  • 1 cup warm water (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup melted unsalted butter, plus more for brushing
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 large egg, beaten (for egg wash)
  • For Garlic Butter Glaze: 4 tablespoons unsalted butter, melted
  • For Garlic Butter Glaze: 2 cloves garlic, minced
  • For Garlic Butter Glaze: 1 teaspoon dried parsley

Instructions

  1. In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy.
  2. Stir the sugar, salt, sourdough discard, and 1/4 cup melted butter into the yeast mixture.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will be slightly sticky.
  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 spot for 30 minutes, or until it has nearly doubled in size.
  6. Gently punch down the dough. Divide it into 12 equal pieces. Roll each piece into a smooth ball.
  7. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a small space between them for them to touch as they bake.
  8. Cover the pan loosely and let the rolls rest for a second rise 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 bake, prepare the garlic butter glaze: Combine the 4 tablespoons melted butter, minced garlic, and parsley in a small bowl.
  12. Remove the rolls from the oven. Immediately brush the tops generously with the garlic butter glaze.
  13. Let the rolls cool slightly before serving them warm.

Notes

  • If you want tangier rolls, use slightly cooler water when activating the yeast.
  • To make these vegan, substitute the egg wash with a splash of plant-based milk or melted coconut oil.
  • These rolls are best eaten the day they are made for the softest texture.

Nutrition

Find it online: https://www.purecookingjoy.com/sourdough-discard-rolls/

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