Fluffy, buttery sourdough rolls in ~90 minutes (discard-friendly, hybrid yeast), with an overnight pure-sourdough option
Bakery-soft pull-apart rolls with gentle tang, brushed in butter, and baked to a tender 200–205°F center every time.
Why You’ll Love It
- Easy Sourdough Dinner Rolls using starter discard + a pinch of yeast for same-day, reliable rise.
- Fluffy Sourdough Rolls that stay soft for days and toast beautifully.
- Sourdough Yeast Rolls method + pure sourdough overnight path—pick your pace.
- Better-for-you vibe: simple ingredients, optional partial whole-wheat for Sourdough Recipes Healthy.
- Flexible shaping: minis, sliders, or 9×13 pull-apart pan—true Sourdough Rolls Easy.
Ingredients (notes only)
Dough base (same-day, discard + yeast)
- 100% hydration sourdough discard (for flavor + tenderness)
- Warm milk (pillowy crumb), a little sugar or honey (browning + softness)
- Bread flour (or AP), fine salt
- Instant yeast (quick, dependable rise)
- Soft butter (or olive oil) for a plush, Soft Sourdough Rolls texture
Finish
- Melted butter for glossy tops; flaky salt optional
Step-by-Step Instructions
- Warm & whisk (5 min): In mixer bowl, whisk 260 g warm milk (100–110°F), 30 g sugar or honey, 6 g instant yeast (2 tsp), and 150 g sourdough discard until smooth.
- Add dries: Add 425 g bread flour and 10 g fine salt (1¾ tsp). Mix to shaggy. Rest 5 min (hydration boost).
- Knead (6–8 min): With dough hook on medium-low, add 60 g very soft butter (4 Tbsp) in pieces. Knead until smooth, slightly tacky, window-pane elastic. (Hand-knead 8–10 min.)
- Bench rest (10 min): Cover bowl; rest so shaping is easier.
- Shape (10 min): Divide into 12 pieces (~65–70 g). Cup-and-drag each into tight balls. Arrange in a greased 9×13-in pan.
- Proof (30–45 min): Cover and rise until puffy and nearly doubled; dough springs back slowly when tapped.
- Bake (15–18 min): Brush a little milk or butter on tops. Bake 375°F (190°C) until deep golden and 200–205°F internal.
- Butter & cool: Brush generously with melted butter; cool 10–15 min before serving.
Pure sourdough (no commercial yeast, overnight): Replace yeast with active starter (150 g) instead of discard. Bulk rise 3–4 hours at 75°F (dough 60–70% larger), shape, then cold proof 8–16 hours. Bake 375°F 18–20 min.
Pro Tips
- Soft dough = soft rolls: Aim for slight tackiness; add flour only by the tablespoon if truly sticky.
- Discard power: Flavor + tenderness without long fermentation; yeast guarantees timing.
- Thermometer check: Pull at 200–205°F for plush crumb that isn’t gummy.
- For “healthier” angle: Swap 20–30% flour with white whole wheat; add 1–2 Tbsp milk if dough feels stiff.
- Shiny, soft tops: Butter immediately after baking.
Variations
- Easy Sourdough Discard Rolls: Same-day method as written.
- Sourdough Yeast Rolls (sliders): Shape 16 smaller balls in a 9×13; bake 12–15 min.
- Garlic-Herb Soft Sourdough Dinner Rolls: Stir 1 tsp garlic powder + 1 Tbsp parsley into butter for brushing.
- Quick Sourdough Rolls: Use rapid-rise yeast; proof on top of a warm (off) oven to trim minutes.
How to Serve
- Holiday basket with butter and honey; pair with smoky mains like Smoked Turkey.
- Slider rolls for leftover turkey, try with citrusy slices of Cranberry Orange Glazed Turkey Breast.
- Breakfast with jam (or toasted with butter) for a cozy morning bite.
- Soup night pull-aparts alongside Slow Cooker Turkey Soup or Leftover Turkey Wild Rice Soup.
Make Ahead & Storage
- Refrigerate shaped: Cover and chill up to 16 hours; bake from cold, add 3–5 min.
- Freeze baked: Up to 2 months. Rewarm 300°F 8–10 min covered, then brush with butter.
- Counter: Well-wrapped 2–3 days (they stay soft).
FAQs
Can I skip the butter?
Yes—use olive oil for dairy-free; rolls stay soft but less rich.
Why didn’t they rise?
Cool kitchen, sleepy yeast, or dense discard. Warm your liquids to 100–110°F and proof somewhere cozy.
Can I use active dry yeast?
Yes—2¼ tsp; bloom in the warm milk + sugar 5–10 min before mixing.
What internal temp signals done?
200–205°F in the center of a middle roll.
Simple Nutrition Table (estimate, per roll, 12 rolls)
Calories 165 | Carbs 25 g | Protein 5 g | Fat 5 g | Sodium varies
Estimates only; butter brush adds more.
Soft Sourdough Dinner Rolls (Discard-Friendly, Same-Day)
Fluffy, buttery sourdough rolls made quickly with starter discard and a touch of yeast — perfect for same-day baking. Includes a pure sourdough overnight option and reliable cues for proofing and temperature.
Ingredients
- 260 g warm whole milk (100–110°F)
- 30 g sugar or honey
- 6 g instant yeast (or 2¼ tsp active dry, bloomed)
- 150 g 100% hydration sourdough discard (or 150 g active starter)
- 425 g bread flour (or all-purpose flour)
- 10 g fine salt
- 60 g unsalted butter, very soft (or olive oil)
- 2–3 Tbsp melted butter, for brushing
- flaky salt (optional, for topping)
Equipment
- stand mixer or mixing bowl
- 9×13-inch baking pan
- spatula or dough scraper
- pastry brush
- Instant-read thermometer
Method
- Whisk together warm milk, sugar, yeast, and sourdough discard (or active starter) until smooth and slightly frothy.
- Add flour and salt; stir to form a shaggy dough. Let rest 5 minutes for easier kneading.
- Knead the dough, gradually incorporating soft butter, until smooth and slightly tacky (6–8 minutes by mixer or about 10 minutes by hand).
- Cover and rest 10 minutes. Divide into 12 equal pieces, shape into tight balls, and place in a greased 9×13-inch pan.
- Cover and proof 30–45 minutes, or until puffy and nearly doubled in size.
- Brush tops with milk or butter. Bake at 375°F (190°C) for 15–18 minutes, or until golden and internal temperature reaches 200–205°F.
- Brush warm rolls with melted butter. Cool 10–15 minutes before serving.
Nutrition
Calories: 165kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 190mgPotassium: 55mgFiber: 1gSugar: 4gVitamin A: 180IUCalcium: 25mgIron: 1.3mg
Notes
Pure sourdough (no yeast): Use 150 g active starter instead of discard. Bulk rise 3–4 hours to 60–70% increase, shape, cold proof 8–16 hours, then bake.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.
Partial whole-wheat: Replace 100–150 g flour with white whole wheat and add 1–2 Tbsp milk if dough is stiff.
Dairy-free: Use olive oil instead of butter and brush with oil.
Equipment: Stand mixer (optional), 9×13 pan, instant-read thermometer.
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