Sourdough discard rolls are quick, easy, and delicious. Perfect anytime you want fresh bread for dinner, without taking the time to make a proper loaf of sourdough bread. They are also a great way to use up extra sourdough starter!
A Quick Bread recipe
Rather than using the natural sourdough yeast to rise the bread, it uses the acidity of the sourdough starter. Once the starter is mixed with baking soda it starts to rise.
Using sourdough starter gives these rolls a well-developed gluten structure. So they are more bread-like than cake-like.
It’s the perfect recipe for using up a lot of sourdough starter or sourdough discard!
How to serve sourdough discard rolls
Honestly, these rolls are a great all-purpose recipe. Ideal for anytime you want fresh bread without the effort of a long sourdough rise.
These rolls are soft, with a light gluten structure. Here’s how we serve them:
- dinner rolls
- small sandwiches
- sloppy joes
Sourdough Discard Rolls
These soft and delicious dinner rolls are quick and easy to make. They are also a great way to use up a LOT of excess sourdough starter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 buns 1x
- Category: Bread
- Method: Sourdough
- Diet: Vegetarian
- 2 cups sourdough starter (see notes)
- 2 Tbsp melted butter (or oil)
- 2 tsp sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 – 1 1/2 cups flour
- 1 egg
- 1 Tbsp water
- A pinch salt
- Toppings (see notes)
- Preheat the oven to 375 F.
- Combine the sourdough starter with the melted butter in a large bowl. Add the sugar, baking soda, salt, and 1 cup of flour. Mix until a dough starts to form.
- Add more flour, as needed, to make a soft dough. Knead the dough a few times to bring it together. However, don’t over-knead. The goal is to bring the bread together, without making a strong gluten structure.
- Roll the dough out on a floured surface until it is 1/2 inch (1 cm) thick. Using a biscuit cutter, cut out as many circles as you can. The scraps of dough can be quickly kneaded together and hand-formed into 1 or 2 more circles.
- Lay the circles out on a greased baking sheet. This is a quick bread, so they don’t need to rise.
- Beat together the egg, water, and salt to make an egg wash. Brush the tops of the rolls with the egg wash. You can also sprinkle on some seeds or other toppings. See notes for options.
- Bake for 20 min, until the buns are cooked through and browning.
- This recipe needs excess sourdough starter.
- The egg wash is perfect for sticking toppings to your buns. Feel free to sprinkle on sesame seeds, poppy seeds, dried herbs, or grated Asiago cheese.
Keywords: leftover starter, excess starter, quick, easy, vegan, egg free, dairy free, 10 ingredients or less, spring, summer, holidays