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Sourdough Discard Rolls

I love baking days! The breads make the house smell wonderful. Give this easy sourdough discard recipe a try, you can have fresh baked bread ready in 3 hours.


2/3 cup warm milk (105-110F)

2 tsp. instant yeast

2 Tbsp. sugar

4 Tbsp. melted butter, room temp.

2 tsp. salt

1 cup sourdough starter discard

2 Tbsp. cornstarch

2 cups AP flour + more if needed


  1. In a stand mixer add the yeast, sugar and milk, mix. Let set 3-5 min. to ensure yeast is activating.

  2. Add the butter, sourdough discard, salt and corn starch. Mix.

  3. Attach the dough hook and begin mixing in the flour, 1 cup at a time. If the dough is still sticky, add flour 1/8 cup at a time until slightly sticky and pulls away from the bowl.

  4. Knead dough 5 min. then shape dough into a ball, and lightly oil the mixing bowl and dough, cover with plastic wrap and let rise until doubled in size in a warm place, about an hour or so.

  5. Cover bottom of the baking pan with parchment paper, turn the dough out onto the counter and using a bench scraper, cut into 16 equal parts. Roll each into a ball and place on prepared pan. Let rise again 1 hour. Preheat oven to 350F.

  6. Make an egg wash with egg yolk and a little water, and brush on each roll. Bake for 22 min. or until rolls come out browned on top.

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