These Honey Butter Sourdough Discard Rolls are soft and fluffy bites that anyone can enjoy! Made using sourdough starter, they’re the perfect way to use up leftovers while adding a touch of sweetness.
Honestly, who can resist the combo of honey and butter? I love popping these rolls fresh out of the oven and slathering on more honey—it’s pure bliss! 😍
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the rolls. If you want a heartier texture, you can mix in whole wheat flour or use bread flour for extra chewiness.
Sourdough Starter Discard: Using unfed sourdough starter is perfect here. If you don’t have any, you could use a store-bought sourdough bread instead, or even plain yogurt for a tangy substitute.
Honey: Honey adds sweetness and a touch of flavor. Maple syrup or agave syrup work well as substitutes if you’re looking for vegan options!
Butter: Unsalted butter is ideal for controlling the salt level. If you need a dairy-free option, substitute with coconut oil or a plant-based butter alternative.
Instant Yeast: This helps the dough rise quickly. If you only have active dry yeast, you can use that instead, just dissolve it in the warm milk first!
How Do I Knead Dough for Perfect Rolls?
Kneading is a crucial step to develop the gluten in your dough, which gives the rolls structure. Here’s how to do it right:
- Lightly flour your work surface and place the dough on it.
- Push the dough away from you with the heel of your hand, then fold it back over itself.
- Turn the dough a quarter turn, and repeat the pushing and folding for about 8-10 minutes until it’s smooth and elastic.
Alternatively, you can use a stand mixer with a dough hook for about 6-8 minutes. Just make sure not to add too much extra flour, as the dough should remain slightly tacky!
How to Make Honey Butter Sourdough Discard Rolls
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup sourdough starter discard (unfed)
- 1/4 cup warm milk (about 110°F/43°C)
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted (plus extra for brushing)
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 large egg (for the dough)
For Topping (Optional):
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus approximately 2 hours for the rising times (first and second rises included). Finally, you’ll need about 20 minutes for baking. In total, you’re looking at around 2 hours and 35 minutes from start to finish, but most of that time is just letting the dough rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter discard, warm milk, honey, melted butter, and egg. Mix everything well until combined. This will be your moist base!
2. Add Dry Ingredients:
Now, add the flour, salt, and instant yeast to the wet ingredients. Use a wooden spoon or a dough hook to stir the mix until you have a rough dough. Don’t worry if it looks a little shaggy at first; that’s perfectly normal!
3. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not overly sticky. If you prefer, you can also use a stand mixer with a dough hook for about 6-8 minutes to save some elbow grease!
4. First Rise:
Place your kneaded dough into a clean, lightly oiled bowl. Cover it with plastic wrap or a damp cloth, and set it in a warm, draft-free spot. Let it rise for about 1 to 1.5 hours or until it has doubled in size. This is where the magic happens!
5. Shape Rolls:
Once your dough has risen beautifully, punch it down gently to release the air. Divide the dough into 8-9 equal pieces. Take each piece and shape it into a smooth ball by tucking the edges underneath to create a nice round roll.
6. Second Rise:
Arrange the shaped rolls close together in a greased round baking pan (like a 9-inch cake pan). Cover them lightly and allow them to rise for another 45 to 60 minutes, until they are puffy and nearly doubled in size. This helps to create that lovely soft texture!
7. Preheat Oven:
While the rolls are rising, go ahead and preheat your oven to 375°F (190°C) so it’s ready to go as soon as the rolls are prepared.
8. Bake the Rolls:
When the rolls are ready, brush the tops generously with melted butter and sprinkle a little coarse sea salt on top if you’d like. Bake them in the oven for about 18-22 minutes until the tops are golden brown and they sound hollow when tapped. Your kitchen will smell fantastic!
9. Finish with Honey Butter:
As soon as the rolls come out of the oven, give them another brush with a warm mixture of honey and melted butter for a lovely shiny and sweet finish.
10. Cool and Serve:
Let the rolls cool in the pan for about 10 minutes before serving them warm. They make delicious dinner rolls or can be used for tasty sandwiches!
Enjoy your delightful, soft, and slightly sweet sourdough discard rolls that make wonderful use of your leftover starter!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using active dry yeast, make sure to dissolve it in the warm milk first before mixing it with the other ingredients. This helps activate the yeast for a better rise.
What Happens If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast or a cooler environment. Make sure your starter is healthy and active. If the room is cold, try placing the dough in a warmer spot, like in an oven with the light on.
Can I Refrigerate the Dough Overnight?
Absolutely! After the first rise, you can punch down the dough, shape it into rolls, and place them in the fridge covered with plastic wrap. The next day, let them come to room temperature and rise for about 30 minutes before baking.
How Should I Store Leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to a month. Just reheat in the oven when you’re ready to enjoy them again!
