Name: Sourdough Discard Dinner Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 7 h 40 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons active dry yeast; 3/4 cup warm water; 1/2 cup sourdough discard; 2 tablespoons Gentle Sweet; 5 tablespoons melted butter; 1/2 teaspoon salt; 1 1/2 cups bread flour; 1 cup einkorn all-purpose flour; Egg for egg wash

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The unique blend of einkorn and bread flour makes these sourdough discard dinner rolls one you want to add to your regular rotation. They turn our soft, fluffy, buttery, and absolutely delicious.

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Currently our families favorite meal is biscuits and gravy. Well, maybe more accurately it's my husbands favorite meal and the rest of the family as decided to tag along. No complaints though!

Of course, these rolls go with a lot more than just buiscuits and gravy! They are great with breakfast or as a snack. I like to cut them in half and add a buttery hard-boiled egg in the middle.

Because the recipe uses yeast and sourdough discard, you are going to get a much more light and fluffy biscuit than a strickly einkorn biscuit. We still love the full einkorn biscuit recipe, but it is a more dense recipe and sometimes it's nice to have a light and fluffy dinner roll on the table!

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Ingredients
Instructions
Equipment
Storage
Tips
FAQ
Related
Sourdough Discard Dinner Rolls

Ingredients

Active dry yeast one packet
Warm water
Sourdough discard - learn to make your own einkorn sourdough starter here!
Gentle Sweet
Butter melted
Salt
Bread Flour
Einkorn Flour
Egg for egg wash

See recipe card for the quantities.

Instructions

Don't be intimidated by all the steps to this recipe. I promise that it's not all that complicated.

Sourdough Discard Dinner Rolls - Begin by whisking warm water and yeast in your stand mixer bowl. The mixture should be bubbly and foamy, showing that the yeast is active.

Begin by whisking warm water and yeast in your stand mixer bowl. The mixture should be bubbly and foamy, showing that the yeast is active.

Add sourdough discard, Gentle Sweet, butter, salt, and flours. Using a dough hook attachment, mix on low speed for 2 minutes.

Increase the speed, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. This should take about 5-10 minutes.

Transfer dough to a lightly greased bowl. Cover with plastic wrap or a tea towel. Let the dough rise at room temperature for 7 hours or until it has at least doubled in size.

After the first rise, turn out the dough onto your counter and divide into 8 equal pieces.

Shape each piece into a tight ball. Place each roll onto a greased baking dish or cookie tray. Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.

Preheat oven to 375℉. Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls. Bake in the oven for about 25-30 minutes, or until they are golden brown. Remove from oven and top with melted butter, if desired.Cool them and enjoy!

Hint: Use your dough scraper to divide the dough into 8-pieces. It also makes a great tool for getting the dough out of the bowl. Less clean up!

Equipment

You will need a stand mixer for this recipe. Other equipment includes:

Bowls
Measuring cups & spoons
Dough Scraper (optional but helpful for dividing the dough)
Plastic Wrap or Tea Towels

You can find the entire list of baking and cooking essentials that we use in our kitchen by visiting our Amazon Storefront or Like to Know shop.

Storage

We love using these dinner rolls for leftovers! They actually taste quite good cooled and make excellent buns for breakfast (with a fried egg!) or as snacks! They will store out on the countertop for 2-3 days (depending on your room temperature). Otherwise store in an airtight container in the refrigerator for up to one week.

Long Term Storage

These will freeze well. If you freeze after baked, wrap them up and then put in a freezer bag. They will store for a month or two. Thaw at room temperature and reheat.

If unbaked, shape the rolls and then freeze them on a tray until hard. Add the frozen buns to a freeze safe container. To bake from frozen, let them rise on a baking sheet until soft and then bake as usual.

Tips

If you do not follow the Trim Healthy Mama lifestyle, you do not need to ferment this dough for 7 hours. 7 hours is the minimum amount needed to recieve the full fermentation benefits of sourdough bread. Typically the dough will double in size in 60-90 minutes.

FAQ

What is the difference between active sourdough starter and sourdough discard?

Active sourdough starte is when the sourdough has been fed and is visibly active with bubbly actvity. This indicates that the starter has active wild yeast and good bacteria. Discard is the portion of the same starter after it has peaked and fallen. This is what typically is discarded before the starter is fed again.

Is sourdough healthier than other breads?

Yes. Sourdough is naturally fermented. As a result, the phytic acid and the gluten in the grains bread down and make them more easily digested and the nutrients better absorbed. Homemade bread (sourdough or not) typically contains fewer additives and artifical ingredients than storebought bread.

Is this bread Trim Healthy Mama friendly?

All of my sourdough creations are THM friendly. However, some of them contain ingredients that are considered more of a personal choice on the plan. In this recipe bread flour would be considered a personal choice. Around the Family Table has a great article that covers this in more detail.

Looking for other recipes like this? Try these:

Let me know over on Instagram if you try and make these rolls and how they turn out! I'd love to share your creation in my stories!