Sourdough Discard Rolls: A Fun and Easy Way to Use Leftover Starter

If you’re a fan of baking sourdough bread, chances are you’ve come across a bit of sourdough discard—that extra bit of starter you remove when feeding your sourdough. Instead of tossing it out, why not turn that discard into soft, fluffy sourdough discard rolls? Not only are these rolls delicious, but they’re also a great way to reduce waste while enjoying a warm, homemade treat.

What Exactly is Sourdough Discard?

Sourdough discard is simply the portion of your starter that you discard during the feeding process. While it’s not strong enough to leaven bread on its own, it still contains the same wild yeast and bacteria that give sourdough its signature flavor. Using this discard in recipes like rolls is a fantastic way to get the most out of your sourdough starter, and it’s an eco-friendly way to reduce waste!

For more detailed tips on using sourdough discard, check out this guide on storing and using sourdough discard​

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What You’ll Need to Make Sourdough Discard Rolls

Making sourdough discard rolls is easy, and you probably already have most of the ingredients in your kitchen! Here’s a quick rundown of what you’ll need:

• 3 ½ cups of all-purpose flour
• ¾ cup sourdough discard, at room temperature
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• ½ cup warm milk
• 1 egg, lightly beaten
• 5 tablespoons melted butter
• 1 teaspoon salt
• Optional toppings: Flaky sea salt or more melted butter for brushing

These ingredients come together to create the perfect texture and flavor for your rolls, so let’s get baking!​

How to Make Sourdough Discard Rolls

You’ll be amazed at how simple it is to make these rolls! Follow these easy steps for soft and fluffy sourdough discard rolls:

1. Prepare the Dough

• In a mixing bowl, combine the warm milk, instant yeast, and sugar. Let it sit for a few minutes until it becomes foamy.
• Add the sourdough discard, egg, and melted butter into the mixture. Slowly add the flour and salt, mixing until a dough forms.

2. Knead the Dough

• Turn the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. You want it to feel soft and a little tacky, but not sticky.

3. Let the Dough Rise

• Place the dough in a greased bowl and cover it with a damp towel. Let it rise for 1-2 hours, or until it’s doubled in size.

4. Shape the Rolls

• Punch the dough down and divide it into small, even pieces (about 12-15). Shape each piece into a ball and place them in a greased baking dish.

5. Second Rise

• Cover the rolls and let them rise for another hour, until they puff up.

6. Bake the Rolls

• Preheat your oven to 375°F (190°C). Brush the tops with melted butter and sprinkle with a bit of flaky sea salt if you like.
• Bake for 20-25 minutes, or until the rolls are golden brown and delicious.

Once they’ve cooled for a few minutes, dig in and enjoy your fresh sourdough discard rolls!

Why Use Yeast Along with Sourdough Discard?

Although sourdough discard adds great flavor, it doesn’t have enough yeast activity to leaven the dough by itself. That’s where instant yeast comes in. By adding yeast to your sourdough discard rolls, you help the dough rise properly and create a lighter, fluffier texture.

If you’d rather use just sourdough starter instead of discard, you can—but keep in mind it may require a longer rise time. Using both ensures the rolls are light and airy, perfect for any meal.

Fun Variations of Sourdough Discard Rolls

The beauty of sourdough discard rolls is how customizable they are! Here are a few tasty ideas to switch things up:

• Herbed rolls: Add fresh rosemary, thyme, or garlic for a savory twist.
• Cheesy rolls: Fold in some shredded cheese for extra flavor.
• Sweet rolls: Try adding cinnamon or honey for a sweeter version.

Feel free to get creative with your flavors!

Common Mistakes to Avoid

To get the perfect rolls, here are a few things to keep in mind:

• Kneading too little or too much: You want to knead until the dough is smooth and elastic, but not overdo it.
• Not letting the dough rise enough: Make sure both rises are long enough—don’t rush them! This is key to getting fluffy rolls.
• Not using enough flour: Too little flour can make the dough sticky, so add more if needed, but don’t go overboard.

Once you avoid these common pitfalls, you’ll be making perfect rolls every time!

How to Serve Sourdough Discard Rolls

These rolls are super versatile, so you can enjoy them in many ways:

• As a side: Pair them with soups, salads, or any of your favorite meals.
• For sandwiches: Use them as slider buns or for a hearty sandwich.
• As a snack: Serve them with butter, jam, or a little honey for a delightful treat.

No matter how you serve them, these rolls are sure to be a hit!

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How Long Can Sourdough Discard Last in the Fridge?

Sourdough discard can last in the fridge for up to one to two weeks when stored in an airtight container. Keeping it cold helps slow down the fermentation process, so the discard remains usable for a longer period. If you don’t plan to use it within that time frame, you can also freeze it for up to three months. Just make sure to label it with the date to keep track of its freshness.

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How to Use a Large Quantity of Sourdough Discard?

If you find yourself with a large batch of sourdough discard, there are several ways to use it up:

• Make a large batch of sourdough discard rolls: You can scale up the recipe above to make a bigger batch of rolls.
• Use it in pancakes, waffles, or crackers: Sourdough discard works wonderfully in recipes like pancakes, waffles, or homemade crackers. Just substitute a portion of the flour and liquid with discard.
• Add it to bread dough: You can also add it to your regular bread recipes for extra flavor. It can replace some of the liquid and flour in your dough.
• Make sourdough discard pizza dough: Use it as part of the dough for homemade pizza for a tangy twist.

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When Can You Start Cooking with Sourdough Discard?

You can start using your sourdough discard as soon as it’s ready to be removed from the starter. Typically, you would discard the portion after you’ve fed your starter and have allowed it to sit for about 4-6 hours at room temperature. The discard is usually at its best right after it has been fed, so it will still contain active yeast and bacteria that provide flavor, though it won’t have the leavening power needed to rise bread dough on its own.

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FAQs About the Breakfast Shot

1. Can I make a non-alcoholic version?

Yes! Replace whiskey with caramel syrup and schnapps with butterscotch flavoring.

2. What’s the best whiskey to use?

Irish whiskey like Jameson is a popular choice, but bourbon offers a richer alternative.

3. Can I serve it warm?

While traditionally served cold, you can experiment with warm orange cider for a cozy version.

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Conclusion:

The Breakfast Shot is a creative cocktail that blends the best flavors of a hearty breakfast into a single drink. For instance, whether you enjoy the classic recipe or explore one of the many variations, this cocktail is a fun addition to any brunch or gathering.

Moreover, pair it with your favorite breakfast dishes, experiment with garnishes, and enjoy the unique flavors that make the Breakfast Shot an unforgettable experience. In conclusion, cheers!