Sourdough Discard Soft White Rolls

• Yield: 12 perfect rolls

• Prep Time: 25 minutes

• Rise Time: 2 – 3 hours

• Cook Time: 20-25 minutes

• Total Time: 3 – 4 hours

• Intensity: Medium (Involves basic kneading and understanding dough consistency)

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Ingredients

• 1 cup (240g) sourdough discard, unfed/unfed and at room temperature

• 1 cup (240ml) warm whole milk (about 110°F/43°C)

• 2 tablespoons (25g) granulated sugar

• 2 ¼ teaspoons (7g) instant yeast (or one standard packet)

• 3 cups (360g) bread flour, plus more for dusting

• 1 teaspoon (6g) fine sea salt

• 4 tablespoons (57g) unsalted butter, softened, plus 2 tablespoons melted for brushing

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Instructions

Step 1: Activate the Yeast

In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, sugar, and instant yeast. Give it a quick stir and let it sit for 5-10 minutes. You should see it become slightly frothy, indicating the yeast is alive and active. This is a crucial step for ensuring a good rise.

Step 2: Create the Dough

Add the sourdough discard, 3 cups of bread flour, and salt to the yeast mixture. Using the dough hook attachment on low speed, mix until the ingredients just come together into a shaggy mass. If mixing by hand, use a wooden spoon. With the mixer still on low, begin adding the 4 tablespoons of softened butter, one tablespoon at a time, allowing each piece to incorporate fully before adding the next. This slow incorporation is key for a soft, rich dough.

Step 3: Knead to Perfection

Once all the butter is incorporated, increase the mixer speed to medium and knead for 8-10 minutes. The dough will be slightly sticky and soft, but it should pull away from the sides of the bowl and slap against them. If it seems too wet, add an additional tablespoon of flour, but do so sparingly—a slightly tacky dough leads to softer rolls.

If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. Use a bench scraper to help manage the sticky dough. The goal is a smooth, elastic, and slightly tacky ball.

Step 4: The First Rise (Bulk Fermentation)

Shape the dough into a smooth ball. Lightly grease the same mixing bowl (or a new one) with a bit of oil or butter. Place the dough ball inside, turning it once to coat it lightly. Cover the bowl with a damp kitchen towel or plastic wrap.

Place the bowl in a warm, draft-free spot. Let the dough rise for 1.5 to 2 hours, or until it has just about doubled in size. The sourdough may slow the rise slightly compared to a standard yeast dough, so be patient.

Step 5: Shape the Rolls

Lightly grease a 9×13-inch baking pan. Gently punch down the risen dough to release the air bubbles. Turn it out onto a very lightly floured surface.

Divide the dough into 12 equal pieces. A kitchen scale is helpful here (each piece should be about 75-80g), but you can also do it by eye. To shape each roll, take a piece of dough and pull the edges down and under, tucking them into the center to create a smooth, taut skin on top. Pinch the seams together on the bottom. Place the roll, seam-side down, into the prepared pan. Repeat with the remaining dough, arranging the 12 rolls in three rows of four.

Step 6: The Second Rise (Proofing)

Cover the pan with the same towel or plastic wrap and let the rolls rise again in a warm place for 45-60 minutes. They are ready when they are puffy, slightly touching each other, and have risen well above the rim of the pan. When you gently poke a roll, the indentation should slowly spring back.

Towards the end of the second rise, preheat your oven to 375°F (190°C).

Step 7: Bake to Golden Brown

Once the rolls are fully proofed, place the pan in the preheated oven. Bake for 20-25 minutes, or until the tops are a deep, golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer.

Step 8: The Final, Essential Step

As soon as the rolls come out of the oven, brush the tops generously with the 2 tablespoons of melted butter. This adds flavor, gives them a beautiful sheen, and keeps the crust incredibly soft. Let the rolls cool in the pan for about 10 minutes before transferring them to a wire rack. For the ultimate experience, serve them warm.

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Nutrition Information

Please note: The following nutritional information is an estimate provided by an online calculator and will vary based on specific ingredients used.

Serving Size: 1 roll
Calories: 198
Total Fat: 6.5g

• Saturated Fat: 4g

• Trans Fat: 0g
  Cholesterol: 17mg
  Sodium: 215mg
  Total Carbohydrates: 29g

• Dietary Fiber: 1g

• Total Sugars: 3.5g
  Protein: 5.5g

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Chef’s Notes & Storage Tips

• Milk Substitute: You can use 2% milk with great results. For a dairy-free version, unsweetened almond or oat milk works well.

• Flour Power: While bread flour is recommended for its higher protein content (which creates a better structure and softer crumb), you can use all-purpose flour in a pinch. The rolls may be slightly less chewy.

• Make-Ahead Magic: After shaping the rolls in the pan, cover them tightly with plastic wrap and refrigerate immediately for up to 24 hours. When you’re ready to bake, let them sit on the counter for 1-2 hours to complete their second rise (they may not rise quite as much) before baking as directed. This is perfect for holiday mornings!

• Storing & Reheating: Store completely cooled rolls in an airtight container at room temperature for up to 3 days. To refresh, warm them in a 350°F (175°C) oven for 5-10 minutes or microwave for 10-15 seconds. They also freeze beautifully for up to 3 months. Thaw at room temperature and reheat before serving.

Embrace the power of your sourdough discard and fill your kitchen with the irresistible aroma of freshly baked, impossibly soft rolls. Happy baking