Soft & Fluffy Sourdough Discard Dinner Rolls

If you’re anything like me, you’re always on the hunt for a really good dinner roll and new ways to use up extra sourdough discard. These Soft & Fluffy Sourdough Discard Dinner Rolls started as a simple way to reduce waste, but they quickly became a recipe I keep my starter fed just to make.

These are my go-to when I want that classic, ultra-soft, bakery-style roll. They’re light, fluffy, and tender with just a hint of sourdough flavor, making them perfect for holiday meals, Sunday dinners, or anytime you want something a little extra special.

If you’re looking for a faster option, try my One Hour Sourdough Discard Roll Recipe. But if you want a soft, fluffy dinner roll that feels a little more bakery-style, these are the ones to make.

Why You’ll Love these Soft Sourdough Discard Rolls

• Texture – Ultra-soft, light, and fluffy with a tender crumb and just a hint of sourdough flavor. These rolls have that classic bakery-style texture that stays soft even the next day. If you love soft rolls, you’ll also enjoy my Sourdough Discard Mashed Potato Rolls that are made with mashed potato in the dough.
• Family Favorite – My kids were all asking for seconds the first time I made these, and I couldn’t blame them. These are right up there with my Honey Butter Sourdough Discard Rolls, which are always a crowd favorite.
• Discard Recipe – Made with sourdough discard and a little instant yeast for a reliable rise and soft texture. If you’re looking for a 100% sourdough version, try my Soft Sourdough Dinner Rolls.
• Versatile – However you choose to enjoy them, whether served with dinner, spread with butter and jam for breakfast, or made into mini sandwiches for lunch, these rolls always deliver. Just like my Sourdough Discard Hawaiian Rolls, they’re perfect for sliders and make-ahead sandwiches.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Discard Pretzel Bites and young/fresh discard in sweeter recipes like these White Chocolate Macadamia Nut Sourdough Cookies.

Important Ingredients

• Sourdough Discard – This recipe uses a generous amount of sourdough discard for flavor and moisture. I use discard that has been fed equal weights of flour and water (100% hydration). The older the discard, the more tangy the flavor will be. For a milder flavor, use fresher discard.
• Milk – 2% or whole milk adds richness and helps create a soft, tender crumb.
• Instant yeast – This recipe uses instant yeast to raise the dough and give a light texture.
• Sugar – Just a small amount enhances the flavor and helps create a soft, fluffy roll.
• Unsalted Butter – Melted and cooled butter adds richness and allows you to control the salt in the dough.
• Salt – Brings out the flavor in the rolls and keeps them from tasting bland. Don’t skip it.
• Cornstarch – A key ingredient for that ultra-soft, bakery-style texture, helping create a light and tender crumb. It mimics the tenderness of cake flour while still using bread flour, softening the crumb just enough to give you that melt-in-your-mouth feel while keeping the rolls chewy, fluffy, and tall.
• Flour – This recipe can be made with all-purpose or bread flour. Bread flour gives a slightly chewier texture and better rise, but all-purpose flour works well in a pinch. You may need to add a little extra all-purpose flour to get the right dough consistency.

See the recipe card for full information on ingredients and quantities

The combination of milk, butter, and cornstarch is what gives these rolls their ultra-soft, bakery-style texture.

How to Make Soft & Fluffy Sourdough Discard Dinner Rolls

Mix the Dough & First Rise

Step 1: Combine warm milk (98–100ºF) with the sugar and instant yeast in the bowl of a stand mixer fitted with a dough hook attachment. Let sit for a minute or two until slightly bubbly. Add the melted butter, sourdough discard, cornstarch, salt, and most of the bread flour, reserving some to add as needed.

Step 2: Mix on medium or low speed until combined, then add the remaining flour a little at a time until the dough is tacky and pulls away from the sides of the bowl. Knead for 5–7 minutes, until smooth and strong. The dough should feel soft and slightly tacky, but not overly sticky. If it’s sticking heavily to your hands or the bowl, add a little more flour, one tablespoon at a time.

Place the dough in a lightly greased bowl and cover with a kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size.

Can I use my discard straight from the refrigerator? Yes. You can use sourdough discard straight from the fridge, but cold discard will slow down the rise. If your dough is taking longer to double, just give it a little more time.

Shape Rolls & Proof (Second Rise)

Step 3: Once the dough has doubled, turn it out onto the countertop and divide into 12–16 equal pieces of dough using a bench scraper or knife, depending on how many rolls you want. Shape each piece into a tight ball by pulling the edges in and pinching to seal, then roll under your hand to create tension.

Watch how to shape rolls here.

If you’d like to make these into buns, shape the dough into 8 larger pieces and bake them on a sheet pan.

Step 4: Line two 8- or 9-inch cake pans with parchment paper. You can also bake these rolls on a parchment-lined half sheet pan or nestle them in a 10-inch skillet for pull-apart style rolls.

Place the rolls in your baking dish, leaving a little space between each one. Cover with a kitchen towel or plastic wrap and let rise for about 1 hour, or until doubled in size.

Making Rolls Ahead of Time: Cover with plastic wrap and refrigerate until you’re ready to bake. You can let the rolls rise overnight in the fridge, or let them rise most of the way at room temperature and then refrigerate for a few hours. Before baking, make sure they have doubled in size. For more options and detailed timing, see my guide on how to make rolls ahead of time.

Bake the Dinner Rolls

Risen rolls should look puffy and have doubled in size. If you gently press one with your finger, the dough should slowly spring back. If they don’t look this way, give them more time to rise before baking them!

Step 5: Once the rolls have risen, preheat the oven to 350ºF. Bake the rolls for 22–25 minutes, until lightly golden brown on top and they register 205–210ºF internally.

Using an instant-read thermometer is the best way to ensure your rolls are perfectly fluffy and not doughy in the center!

Step 6: Brush the tops with melted butter and serve warm with butter and jam. Let the rolls cool completely before storing in a zip-top bag or freezing.

Optional Egg Wash: For a shiny, golden finish, brush the tops of the rolls with an egg wash (1 egg beaten with 1 tablespoon of water or milk) before baking.

How to Store Leftovers

Once the rolls have cooled completely, store them in an airtight container or zip-top bag. They can stay at room temperature for up to 24 hours. Freeze for up to 3 months. Warm before serving, or thaw and warm to enjoy with dinner. These are also great for sandwiches—we love using them for leftover turkey or egg salad.

Frequently Asked Questions

Sourdough Discard Roll Recipes

One Hour Sourdough Discard Rolls

Sourdough Discard Hawaiian Rolls

Honey Butter Sourdough Discard Rolls

Sourdough Discard Mashed Potato Rolls

If you tried these Soft & Fluffy Sourdough Discard Dinner Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!