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super soft sourdough discard rolls

Soft Sourdough Discard Rolls

These soft rolls are an easy way to use up your sourdough starter discard. Perfect as a dinner side or a snack.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Rise Time 1 hr 30 mins
Servings 24


  • 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.


Keep in mind that you may need more or less flour depending on the consistency of your sourdough starter. I feed my starter a 1:1 ratio of whole wheat flour and water, and I needed more flour than when fed my starter 1:1 of all-purpose flour and water. 
If you have an all-purpose starter, I suggest starting with just 6 cups of flour and then slowly adding the remaining 2 1/2 cups until you achieve the consistency you want. You might not need all the flour.