I really enjoy making these honey wheat sourdough discard rolls because they are soft, fluffy, and surprisingly light for being made with 100% whole wheat flour. I love how the honey adds gentle sweetness, while the sourdough discard brings depth of flavor without a long fermentation. This recipe gives me comforting, bakery-style rolls that work beautifully for everyday meals or special gatherings.
Why You’ll Love This Recipe
I like this recipe because it delivers tender whole wheat rolls that never feel heavy. I appreciate how approachable the process is, even when I’m short on time, thanks to the small amount of yeast. I also enjoy how adaptable the dough is, letting me adjust sweeteners or fats based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by whisking the water, honey, and yeast together and letting it sit until foamy. Once activated, I mix in the sourdough discard, whole wheat flour, and salt until the dough comes together. I knead the softened butter into the dough and let it rest briefly so the flour hydrates fully.
I knead the dough until it feels smooth and elastic, then shape it into a ball and place it in a lightly greased bowl. I allow it to rise until doubled in size. After the first rise, I divide the dough into equal portions and shape each one into a tight roll.
I arrange the rolls in a baking pan, cover them, and let them rise again until puffy and nearly touching. Before baking, I brush the tops with egg wash and bake until golden brown.
Servings And Timing
I usually make 15 rolls from this recipe. The total time is about 2 hours and 50 minutes, including 30 minutes of preparation, around 2 hours of rising time, and 20 to 25 minutes of baking.
Variations
I sometimes replace the honey with maple syrup or brown sugar for a slightly different flavor. When I want a dairy-free version, I swap the butter for olive oil or grapeseed oil. If I prefer a stronger sourdough flavor, I skip the yeast and use active sourdough starter, allowing extra time for the dough to rise.
Storage/Reheating
I store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them once fully cooled. When reheating, I warm them in a 350°F oven until heated through, keeping them covered so they stay soft.
FAQs
Can I Use Active Sourdough Starter Instead Of Discard?
I can use active starter, but I expect the dough to take about 4 to 6 hours to double in size.
Why Didn’t My Dough Rise Well?
I’ve found that expired yeast or a cool kitchen can slow fermentation, so I always check yeast freshness and give the dough enough time.
Can I Make The Dough Ahead Of Time?
I often prepare the dough in advance and refrigerate it after shaping, then let it rise before baking.
Do These Rolls Freeze Well?
I freeze them regularly, either before or after baking, and they reheat beautifully.
Do I Need A Mixer To Make This Recipe?
I usually knead by hand, but I like using a stand mixer when I want a quicker, less hands-on process.
Conclusion
I keep coming back to these honey wheat sourdough discard rolls because they are reliable, flavorful, and wonderfully soft. They help me use up sourdough discard while creating rolls that feel both wholesome and indulgent, making them a staple in my kitchen.
These honey wheat sourdough discard rolls are soft, fluffy, and gently sweet with a rich whole wheat flavor. Made with sourdough discard and a touch of yeast, they come together quickly and make a wholesome addition to any meal.
Total Time:2 hours 50 minutes
Yield:15 rolls
Ingredients
282 grams water
42 grams honey
7 grams active dry yeast
113 grams sourdough discard
450 grams whole wheat flour
9 grams salt
56 grams unsalted butter, softened
1 egg, beaten (for egg wash)
Instructions
In a mixing bowl, whisk together water, honey, and yeast. Let sit for 5–10 minutes until foamy.
Stir in sourdough discard, flour, and salt until a rough dough forms.
Knead in the softened butter until fully incorporated and the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise until doubled in size (about 1 hour).
Divide the dough into 15 equal portions and shape into rolls.
Place rolls in a greased or parchment-lined baking pan. Cover and let rise until puffy and nearly touching (about 1 hour).
Preheat oven to 375°F (190°C). Brush rolls with beaten egg.
Bake for 20–25 minutes or until golden brown. Cool slightly before serving.
Notes
Swap honey with maple syrup or brown sugar for variation.
Use olive oil or grapeseed oil for a dairy-free version.
Substitute yeast with active sourdough starter for a longer ferment and deeper flavor.
Dough can be refrigerated overnight after shaping, then baked the next day.
