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Easy Sourdough Discard Dinner Rolls for Thanksgiving

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Soft, pillowy dinner rolls with a subtle tangy flavor from sourdough discard. These rolls stay tender for hours and are perfect for Thanksgiving or any hearty meal.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 3/4 cup (180ml) whole milk, warm (about 110°F)
  • 6 tablespoons (85g) unsalted butter, softened
  • 3 tablespoons (38g) granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 teaspoons (9g) fine sea salt
  • 1 large egg, room temperature
  • 2 tablespoons (28g) melted butter (for topping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon sugar and active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, combine flour, remaining 2 tablespoons sugar, and salt. Add sourdough discard, proofed yeast mixture, room temperature egg, and 4 tablespoons softened butter. Mix on low speed with dough hook until combined, about 2 minutes.
  3. Knead the dough: Increase speed to medium-low and knead for 8-10 minutes until dough is smooth, elastic, and slightly tacky. Add flour or warm milk as needed.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
  5. Shape the rolls: Punch down dough gently. Turn onto a lightly floured surface and divide into 12 equal pieces (about 70g each). Shape each into a smooth ball and place in a greased 9×13-inch baking dish, spacing evenly.
  6. Second rise: Cover dish with plastic wrap and let rolls rise until puffy and doubled in size, about 45 minutes to 1 hour. They should be touching.
  7. Bake: Preheat oven to 375°F (190°C). Bake on middle rack for 20-25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F. Tent with foil if browning too quickly.
  8. Finish: Brush hot rolls with remaining 2 tablespoons melted butter. Sprinkle with flaky sea salt if desired. Cool in pan 5 minutes, then transfer to wire rack.

Notes

For make-ahead: After shaping rolls in step 5, cover and refrigerate overnight. Next morning, let come to room temperature for 1 hour, then proceed with second rise. This improves flavor. Rolls can be frozen for up to 3 months.

Nutrition

Keywords: sourdough discard, dinner rolls, Thanksgiving rolls, sourdough rolls, homemade rolls, holiday bread

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