Dinner

One Hour Sourdough Discard Rolls Recipe

BySana Jeannette April 2, 2026April 2, 2026

Introduction

These One Hour Sourdough Discard Rolls are a quick and delicious way to use your sourdough discard. Soft, fluffy, and lightly golden, they come together in just about an hour, perfect for fresh homemade bread without a long wait.

A metal square baking tray is filled with twelve soft, round bread rolls arranged in a 3 by 4 grid. Each roll has a smooth, shiny, golden-brown top that looks slightly glossy, contrasting with the lighter, fluffy sides touching each other closely. The bread surface texture appears soft and slightly puffy, with subtle cracks visible along the edges where the rolls meet. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 grams water, warmed (about 1 cup)
15 grams instant yeast (about 1 1/2 tablespoons)

20 grams granulated sugar (about 2 tablespoons)
150 grams sourdough discard (scant 2/3 cup)

1 large egg (about 50 grams)
35 grams unsalted butter, melted (about 2.5 tablespoons)

12 grams salt (about 2 teaspoons)
540 grams bread flour (about 4 cups)
1 egg for egg wash

A splash of water for egg wash

Instructions

Step 1: In the bowl of a stand mixer, combine the warm water and sourdough discard. Mix until combined.
Step 2: Sprinkle in the sugar and instant yeast, letting the yeast activate.

Step 3: Add the egg, melted butter, and salt to the mixture and stir until well combined.
Step 4: With the dough hook running, gradually add the bread flour, reserving about a cup for later.
Step 5: Knead the dough for about 5-7 minutes until smooth and elastic.

Step 6: Turn the dough onto a clean surface, cut it into twelve equal pieces, and shape each into a ball.
Step 7: Place the rolls in a baking pan lined with parchment, cover, and let rise for about 30 minutes.
Step 8: Preheat the oven to 375ºF once the rolls have risen.

Step 9: Prepare an egg wash by whisking an egg with a splash of water and brush it over the rolls.
Step 10: Bake for approximately 20 minutes, or until golden brown and done.
Step 11: Allow to cool slightly before serving.

Tips & Variations

For added flavor, try sprinkling sesame or poppy seeds on top after applying the egg wash.
If you don’t have sourdough discard, you can substitute with 150 grams of plain yogurt for a similar texture.
Use bread flour for the best structure, but all-purpose flour can work in a pinch—expect slightly softer rolls.

To speed up rising, place the covered rolls in a warm, draft-free area or in an oven with just the light on.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 3 months. Reheat frozen rolls by thawing at room temperature, then warming in a 350ºF oven for 5-10 minutes to restore freshness.

How to Serve

A metal baking pan filled with 12 soft bread rolls arranged in a 4 by 3 grid, each roll having a shiny golden brown top with a smooth, slightly glossy texture, and light fluffy white sides pressed close together. The pan sits on a white marbled surface, and soft natural light highlights the warm, fresh look of the buns, making their crusts look slightly crisp but still tender photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl, then knead on a lightly floured surface for 10-12 minutes until smooth and elastic.

What is sourdough discard?

Sourdough discard is the portion of starter you remove before feeding your sourdough culture. It’s less active but still full of flavor, making it perfect for recipes like these rolls.