These Honey Butter Sourdough Discard Rolls are soft and sweet little goodies, perfect for any meal! Made with sourdough discard, they have a lovely flavor that everyone will enjoy.
Baking these rolls makes my kitchen smell amazing! I love smothering them in extra honey butter—they’re great for breakfast or simply as a snack. Trust me, you won’t stop at one! 😊
Key Ingredients & Substitutions
Sourdough Discard: This recipe is perfect for using up that sourdough discard! Whether it’s unfed or fed, it’ll work just fine. If you don’t have any or need to avoid sourdough, you can substitute with plain yogurt or buttermilk to add moisture and a little tang.
All-Purpose Flour: Regular all-purpose flour gives a nice texture, but you can also swap in whole wheat flour for a nuttier flavor. Just use a bit less, as it absorbs more liquid. If you need a gluten-free option, try a gluten-free all-purpose blend.
Yeast: I use active dry yeast here. Instant yeast can also be used—just sprinkle it directly into the flour without needing to bloom it first. For a more natural rise, you could also increase the sourdough discard and omit the commercial yeast, but this will change the timing.
Butter: Unsalted butter is best because you can control salt levels. If you need a dairy-free option, use margarine or coconut oil, but keep in mind it might alter the flavor a bit.
What’s the Best Way to Knead Dough for Soft Rolls?
Kneading is key to developing the gluten structure, making soft rolls that rise beautifully! Here’s how I do it:
- Lightly flour your work surface. Turn out the dough and press it down gently.
- Folding Technique: Grab one side of the dough, stretch it out, then fold it back toward the center. Rotate the dough a quarter turn and repeat.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it feels too sticky, sprinkle a little more flour, but don’t overdo it! Too much flour can make the rolls dense.
Don’t rush this process; it truly makes a difference in how fluffy your rolls turn out!
Honey Butter Sourdough Discard Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed or fed)
- 3 cups (360g) all-purpose flour
- 1/4 cup (50g) granulated sugar or honey
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120ml) warm milk (about 100-110°F / 38-43°C)
- 1/4 cup (60ml) warm water (about 100-110°F / 38-43°C)
- 1 large egg
- 4 tbsp (56g) unsalted butter, softened, plus extra for brushing
- 2 tbsp honey (for the honey butter glaze)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus around 2 to 2.5 hours total for rising and baking. You’ll spend just a few moments mixing, kneading, and shaping the dough. Let it rise twice, then bake it up all golden brown and delicious!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix together the warm water, warm milk, sugar (or honey), and active dry yeast. Stir gently and let it sit for 5-10 minutes until it gets foamy. This means your yeast is alive and ready to help your rolls rise!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Give it a good stir to make sure everything is mixed well.
3. Combine All Ingredients:
Add the foamy yeast mixture, softened butter, and the large egg to the bowl with the flour mixture. Use a wooden spoon to mix until a dough starts to form, or use a stand mixer with a dough hook for about 5-7 minutes.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. This is the workout part, but it’ll be worth it!
5. First Rise:
Place your kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size. It’s like magic watching it grow!
6. Shape the Rolls:
After the dough has risen, punch it down to release any air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a round roll.
7. Second Rise:
Place the rolls next to each other in a greased round baking dish or a 9-inch cake pan lined with a floured kitchen towel. Cover and let them rise for another 45 minutes to 1 hour or until they’ve doubled again.
8. Preheat the Oven:
As the rolls are doing their second rise, preheat your oven to 375°F (190°C). Make sure it’s nice and hot for the best baking!
9. Bake the Rolls:
Once the rolls are ready, pop them in the oven and bake for 18-22 minutes until they’re golden brown on top. Your kitchen will smell delightful!
10. Make Honey Butter Glaze:
While the rolls are baking, melt the extra butter and mix in the honey to create your sweet honey butter glaze.
11. Finish & Serve:
After pulling the rolls from the oven, brush the warm honey butter over the tops of the rolls generously. Let them cool slightly before half of them disappear! 😊
Enjoy these soft, buttery, lightly sweet honey butter sourdough rolls! They’re perfect for breakfast, dinner, or just as a warm snack. Bon appétit!
Can I Use Refrigerated Sourdough Discard for This Recipe?
Absolutely! You can use refrigerated sourdough discard directly. Just let it come to room temperature before mixing it into the dough, as it will blend better that way.
What Can I Substitute for Active Dry Yeast?
If you don’t have active dry yeast, you can use instant yeast instead—just skip the foaming step and mix it directly into the dry ingredients. You could also increase the amount of sourdough discard and skip the yeast altogether, but the rise time will be longer!
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly in plastic wrap and then in aluminum foil. They’ll stay good for up to 3 months. Just thaw them at room temperature or warm them up in the oven!
Can I Add Mix-Ins or Flavor Variations?
Definitely! Feel free to get creative by adding ingredients like shredded cheese, herbs, or even cinnamon and raisins for a sweet twist. Just make sure not to overload them, as it may affect the rise!
