I’m a sucker for super soft rolls.
Before I knew how to bake, I’d buy a bunch of Rhodes Rolls to keep in my freezer and make those whenever I had a classic chicken dinner planned. They were soft, they were easy, and they went well with just about anything.
But now, I have a recipe that I love to make more than Rhodes Rolls. These super soft sourdough discard rolls are flavorful, simple, and fast. Top them with melted butter or jam, and you have the perfect side for a variety of meals.
Freeze These Rolls Ahead of Time
Quite a few people have asked about preparing these soft sourdough discard rolls ahead of time for big events like Thanksgiving or Christmas. And you absolutely can!
After you’ve finished shaping your rolls, place them on a large, parchment-lined cookie sheet. Put the entire sheet in the freezer for 3 to 4 hours until the balls have hardened. Then, remove the frozen rolls from the pan and place in a freezer friendly Ziploc bag. When frozen correctly, these rolls stay well for up to a month.
Once you’re ready to bake, treat these rolls in the same way you’d treat store-bought ready-made frozen rolls. Remove them from the freezer, place on a lightly greased pan and cover with lightly greased plastic to minimize sticking. Let the rolls thaw and rise until puffy, then bake as per usual.
Don’t Have Starter?
This recipe also works well if you don’t have any sourdough starter on hand or if you don’t like that telltale tang of sourdough. Simply replace the sourdough starter with equal amounts flour and water (so 113 grams of each), and you’re good to go.
If you want to make your own sourdough starter, I have a step-by-step guide for a wild yeast starter at my bread blog, BreadbytheHour.com.
Soft Sourdough Discard Rolls
- 600 Grams Warm Water (2 1/2 cups)
- 18.6 Grams Dry Active Yeast (2 Tablespoons)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 1020 Grams All-Purpose Flour (8 1/2 Cups)
- 50.25 Grams White Granulated Sugar (1/4 Cup)
- 12 Grams Salt (2 Teaspoons)
- 54.5 Grams Vegetable Oil (1/4 Cup)
- In the bowl of a standing mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 minutes to proof.
- Add the sourdough starter and stir until well incorporated.
- In a separate bowl, whisk together the flour, sugar, and salt.
- Add the flour mixture to the yeast mixture and the vegetable oil to the standing mixer bowl.
- On a low setting, use the dough hook of the standing mixer to knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl.
- Turn out the dough onto a lightly greased surface and shape into a round.
- Place round in a lightly greased container with a lid. Let dough rest until double in size, about 45 minutes to 1 hour depending on kitchen temperature.
- Turn dough out onto lightly greased surface and punch down. Divide the dough into 24 pieces and shape into balls. Each ball should weigh about 80 grams.
- Place dough balls onto a greased baking sheet. Cover and let rest for 30 to 45 minutes until double.
- Preheat the oven to 400° Fahrenheit (204° Celsius) and bake for 16 to 18 minutes.
- Brush with melted butter and serve warm.
Did You Try It?
I love these super soft bread rolls, and I love how easy they are to make for my family. But what did you think of the recipe? Did you like it? Did you adjust it to make it better?
Share your baking experience in the comment section below! I appreciate all your helpful feedback and suggestions. Thank you for all your kind words.