These Honey Butter Sourdough Discard Rolls are a perfect way to use up leftover sourdough starter. They’re soft, sweet, and fluffy with a lovely honey flavor!
Making these rolls is a breeze, and they disappear quickly at dinner. Trust me, once you smell them baking, you’ll be tempted to eat them all by yourself! 🥖✨
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with active sourdough discard. If you don’t have any, you can use an equal amount of regular yeasted bread dough or a bit of yogurt mixed with flour to mimic the tangy flavor.
Honey: Honey adds a delightful sweetness and flavor. You can use maple syrup or agave nectar as alternatives. They will change the taste slightly, but still keep the rolls delicious!
Milk: Warm milk helps activate the yeast. If you’re lactose intolerant, feel free to substitute with almond milk or oat milk. Just ensure it’s warm, just like you would with regular milk.
Instant Yeast: This is optional for a quicker rise. If you want to stick with just sourdough starter’s natural yeast, skip it. The rolls will take longer to rise but will still be tasty!
How Do I Get Soft and Fluffy Rolls?
The secret to achieving soft and fluffy rolls lies in the kneading and rising process. Kneading develops the gluten, which gives your bread structure. Make sure to knead until smooth, about 8-10 minutes.
- After mixing the dough, turn it out onto a floured surface and knead it well.
- Let the dough rise in a warm spot, ensuring it doubles in size. This usually takes about 1 to 1.5 hours.
- When shaping the rolls, make sure to tight the dough into balls. This helps give them nice, domed tops.
By following these steps and allowing enough time for both rises, you’ll get those fluffy, tender rolls that everyone will love!
Honey Butter Sourdough Discard Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed starter)
- 1/4 cup (60ml) warm milk (about 110°F/43°C)
- 2 tbsp honey
- 1 large egg
- 1/4 cup (56g) unsalted butter, melted, plus extra for brushing
- 3 cups (360g) all-purpose flour, plus more if needed
- 1 tsp salt
- 1 tsp instant yeast (optional, for faster rising)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep, plus around 2 to 2.5 hours for rising and baking. The first rise takes about 1 to 1.5 hours, and the second rise takes about 45 minutes. They’re well worth the wait!
Step-by-Step Instructions:
1. Mixing Your Ingredients:
Start by taking a large mixing bowl. Whisk together the warm milk, honey, and egg until everything is nicely combined. This will be the base of your dough.
2. Adding Sourdough Flavor:
Next, add your sourdough discard and the melted butter into the mixture, stirring until everything is well mixed together. This is where the magic of fermentation starts!
3. Folding in the Dry Ingredients:
Now, it’s time to add the flour, salt, and the optional instant yeast. Stir everything together until you have a sticky dough. Don’t worry if it’s sticky; that’s normal!
4. Kneading the Dough:
Turn the sticky dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If your dough is too sticky, sprinkle in a little more flour as you knead.
5. First Rise:
Once your dough is kneaded, place it in a lightly greased bowl. Cover it with a towel or plastic wrap and let it rise in a warm spot until it doubles in size—about 1 to 1.5 hours (if you’re skipping the instant yeast, just let it rise longer).
6. Shaping the Rolls:
After the dough has risen, punch it down gently to release some air. Divide it into 8 equal portions. Shape each piece into tight balls—this will help them rise nicely in the next step!
7. Second Rise:
Place your dough balls in a greased round baking pan or a 9-inch cake pan, spacing them a bit apart. Cover and let them rise again until doubled and puffy, about 45 minutes.
8. Baking Time!
Preheat your oven to 375°F (190°C). Once the rolls have puffed up beautifully, bake them for 20 to 25 minutes or until they are golden brown on top.
9. Adding the Finish Touch:
As soon as they come out of the oven, brush the rolls generously with melted butter mixed with a little honey for that lovely glossy finish.
10. Serve and Enjoy:
Let the rolls cool slightly before serving warm. These soft, slightly tangy, honey-glazed rolls are perfect on their own or with a bit of butter or jam!
Enjoy your freshly baked Honey Butter Sourdough Discard Rolls! They are sure to be a hit at any meal.
Can I Use Regular Yeast Instead of Sourdough Discard?
Yes! If you don’t have sourdough discard, you can use 1 packet (2 1/4 tsp) of instant or active dry yeast and adjust the hydration of the recipe a bit. Just keep in mind the flavor will be different without the sourdough’s tang.
Can I Refrigerate the Dough Overnight?
Absolutely! After kneading, you can cover the dough and place it in the fridge. The next day, allow it to come to room temperature and rise before shaping it into rolls. This slow fermentation adds more flavor!
How Do I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just make sure they cool completely before wrapping tightly and placing them in a freezer bag.
What Can I Use Instead of Honey?
If you prefer not to use honey, you can substitute it with maple syrup, agave nectar, or even brown sugar dissolved in warm water for a similar sweetness, though the flavor may vary slightly.
