IIntroduction: The Joy of Baking with Sourdough Discard
If you’ve been baking sourdough for any length of time, you’ve probably found yourself with extra sourdough starter—a byproduct of the regular feeding and discarding process. Instead of letting that discard go to waste, why not turn it into something scrumptious? In this article, you’ll discover an easy sourdough discard rolls recipe that’s perfect for beginners. Whether you’re just starting your sourdough journey or looking for a new way to use that extra starter, this recipe will help you create warm, soft rolls that are irresistibly delicious.
Baking bread is not just about the ingredients, but about the experience. The comforting warmth of fresh rolls straight from the oven, the satisfaction of creating something from scratch—these are the moments that make baking worth it. And with this easy sourdough discard rolls recipe, you don’t need to be a professional baker to enjoy those moments. The simplicity of the process and the minimal ingredients make it perfect for beginners, while still delivering a satisfying and flavorful result.
Easy Sourdough Discard Rolls Recipe for Beginners
Description
Sourdough discard rolls are a beginner-friendly way to use up excess sourdough starter. These rolls are soft, fluffy, and slightly tangy, thanks to the natural yeast in the discard. They are perfect for beginners and can be made with just a few simple ingredients. These rolls pair wonderfully with butter or as a side to any meal!
Ingredients
Instructions
- Combine Ingredients: In a large bowl, mix the sourdough discard, warm water, honey (or sugar), and yeast (if using). Let it sit for 5-10 minutes to activate the yeast, if necessary.
- Add Flour and Salt: Once the yeast mixture is frothy, add the flour and salt. Stir until a rough dough forms, then knead on a floured surface for 5-7 minutes, until smooth and elastic.
- Let It Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Shape the Rolls: Punch the dough down, divide it into 8-10 even portions, and shape each into a ball. Place them on a greased baking sheet or in a round pan.
- Second Rise: Cover the rolls and let them rise for 30-60 minutes until puffed up.
- Bake: Preheat the oven to 375°F (190°C) and bake the rolls for 18-20 minutes, until golden brown.
- Cool and Serve: Let the rolls cool for a few minutes before serving. Best served warm with butter.
Notes
- Storage: Store leftover rolls in an airtight container for up to 3 days at room temperature. You can also freeze them for longer storage.
Whole Wheat Flour: You can substitute some or all of the all-purpose flour with whole wheat flour for a heartier flavor, but you may need to add more water as whole wheat flour absorbs more moisture.
Table of Contents
Why Use Sourdough Discard? The Hidden Treasure in Your Starter
What is Sourdough Discard?
Before we dive into the recipe, let’s quickly address what sourdough discard is and why it’s often overlooked. Sourdough starter is a mixture of flour and water, cultivated over time with naturally occurring wild yeast and bacteria. As you feed the starter, you discard a portion to keep the balance right and avoid having an excessive amount. This leftover portion is known as sourdough discard.
While sourdough discard is often thrown away, it’s actually a versatile ingredient that can be used in many baked goods. Rather than letting it go to waste, you can use it to make pancakes, crackers, muffins, and yes—these delicious sourdough discard rolls.
Benefits of Using Sourdough Discard
- Reduces Waste: Instead of tossing the discard, you’re turning it into something edible and delicious, which is a win for both your kitchen and the planet.
- Flavor: Sourdough discard brings a unique tangy flavor to your baked goods. It’s this tanginess that enhances the taste and makes these rolls distinct from regular bread.
- Texture: The discard contributes to the texture, making these rolls soft on the inside and lightly chewy on the outside.
Economic and Environmental Impact
Using sourdough discard not only cuts down on food waste but also saves money. You don’t need to buy extra ingredients to create something special—you’ve already got them! Plus, it’s a perfect way to make the most of your starter, especially when you’re just starting to bake with sourdough and may not have the experience to us
What You’ll Need for Easy Sourdough Discard Rolls (Ingredients List)
Before you get started, gather the following ingredients. These are all simple, pantry-friendly items that you likely already have at home. Here’s a quick rundown of what you’ll need:
| Ingredient | Amount | Description/Notes |
| Sourdough Discard | 1 cup | Use an active, bubbly starter for the best results. |
| All-purpose flour | 3 cups | You can substitute with whole wheat flour if you prefer a heartier roll. |
| Salt | 1 tsp | Enhances flavor. |
| Warm water | 1/2 cup | Ideal temperature around 110°F (43°C) for yeast activation. |
| Honey or sugar | 2 tbsp | Optional but adds a subtle sweetness. |
| Active dry yeast | 1 tsp | Optional, but recommended if your sourdough discard isn’t very active. |
| Butter or oil | 2 tbsp | Adds moisture and softness to the rolls. |
Step-by-Step Instructions: How to Make Sourdough Discard Rolls
This sourdough discard roll recipe is simple and straightforward. Even if you’re a beginner, you’ll find it easy to follow. Here’s how to do it:
Instructions
- Step 1: Combine Ingredients
Start by preparing the wet ingredients. In a large mixing bowl, combine the sourdough discard, warm water, honey (or sugar), and active dry yeast if you’re using it. Let the mixture sit for 5-10 minutes. The goal is for the yeast to activate and become bubbly. If your discard is already quite active, you can skip the extra yeast, but adding it will help give the dough a better rise. - Step 2: Add Flour and Salt
Once the yeast has activated and the mixture is frothy, add the flour and salt. Start by mixing with a spoon or a dough whisk until it forms a rough dough. Then, transfer the dough to a clean, lightly floured surface to begin kneading. - Step 3: Knead the Dough
Kneading the dough helps develop the gluten, making it elastic and able to hold its shape. Knead the dough for 5-7 minutes. It should feel soft and smooth, not too sticky. If the dough is too sticky, sprinkle in some extra flour.
If it feels too dry, add a tiny bit of water, but be careful not to add too much. - Step 4: Let It Rise
Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot. The dough should double in size after 1-2 hours. - Step 5: Shape the Rolls
After the dough has risen, gently punch it down to deflate and release the air. Then, divide it into 8-10 even portions, depending on the size of the rolls you prefer. Roll each piece into a ball shape and place them on a greased baking sheet or a round cake pan for soft, pull-apart rolls. - Step 6: Second Rise
Cover the rolls with a damp cloth and let them rise for an additional 30-60 minutes. The second rise is essential for getting soft, fluffy rolls. - Step 7: Bake the Rolls
Preheat your oven to 375°F (190°C). Once the rolls have puffed up, place them in the oven and bake for 18-20 minutes, or until golden brown. Keep an eye on them toward the end to ensure they don’t over-brown. - Step 8: Cool and Serve
Once the rolls are golden and fully baked, remove them from the oven. Allow them to cool for a few minutes before serving. These rolls are best enjoyed warm, fresh from the oven, with a pat of butter or your favorite spread.
Tips for Perfect Sourdough Discard Rolls Every Time
Now that you’ve made your sourdough discard rolls, here are a few tips to ensure your rolls turn out perfect every time:
- Use Active Discard: Make sure your sourdough discard is bubbly and active. The fresher, the better. If your starter has been sitting unused for a while, it might need a feeding to bring it back to life.
- Don’t Overwork the Dough: When kneading, avoid overworking the dough. Over-kneading will result in tough rolls. Knead just enough to develop the gluten.
- Allow Enough Rise Time: Patience is key in baking. Let the dough rise fully, and don’t rush the process. This ensures that your rolls will be light and fluffy.
- Use Room Temperature Ingredients: If your butter, honey, or any other ingredients are too cold, they can slow down the rising process. Ensure that everything is at room temperature before mixing.
Troubleshooting Common Problems with Sourdough Discard Rolls
Sometimes things don’t go as planned, and that’s okay! Here are some common problems and their solutions:
My Rolls Are Too Dense
If your rolls are too dense, it could be due to over-kneading the dough, not enough rise time, or using a sourdough discard that wasn’t active enough. Ensure that the yeast is working properly and give the dough sufficient time to rise. If you find your starter isn’t bubbly, add a bit of extra yeast to help boost the rise.
The Rolls Didn’t Rise Well
If your rolls didn’t rise properly, the dough might have been too cold, or the yeast might not have been active. Always make sure to keep the dough in a warm environment to rise. If your starter is older and not as active, consider adding a little extra yeast to the dough.
FAQ: Easy Sourdough Discard Rolls Recipe for Beginners
Q1: Can I use refrigerated sourdough discard for this recipe?
Yes! If you have leftover sourdough discard in the fridge, just bring it to room temperature before using it in this recipe for the best results.
Q2: Do I need to use yeast if my discard is active?
If your discard is bubbly and active, you don’t necessarily need to add extra yeast. However, adding a little yeast can help give your rolls a better rise if you’re unsure about the activity level of your discard.
Q3: How should I store leftover sourdough discard rolls?
Store your leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them. To reheat, just warm them up in the oven or microwave.
Q4: Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour adds a heartier, nuttier flavor to the rolls, though the texture may be a little denser. You may need to add slightly more water, as whole wheat flour absorbs more moisture.
Conclusion: Time to Start Baking Your Own Sourdough Discard Rolls
Now that you have the knowledge to create your own easy sourdough discard rolls, it’s time to get baking. Whether you’re a beginner or an experienced baker, this recipe is a perfect way to make use of your leftover sourdough starter and create something delicious. Baking doesn’t have to be complicated to be enjoyable, and with this simple recipe, you’ll have soft, flavorful rolls to enjoy in no time.
Give it a go and share your results with friends and family! If you enjoyed making these rolls, consider exploring other sourdough discard recipes, and keep experimenting with new flavors. Happy baking!