Here’s the article, rewritten in my own words, with full ingredient quantities included:

I discovered this recipe and I was immediately drawn to how it turns surplus sourdough starter into soft, fluffy dinner rolls. The dough combines enriched ingredients—milk, butter, egg, sugar—with a healthy dose of sourdough discard, resulting in rolls with a rich flavor, tender crumb and good rise. I found that shaping, proofing and baking yields golden, pull-apart rolls that pair beautifully with soups, stews or just slathered in butter. Sourdough Discard Rolls

Why You’ll Love This Recipe

I love this recipe because:

It uses sourdough discard, so I’m making good use of starter excess rather than tossing it.
The enriched dough (with egg, butter, milk and sugar) gives a tender, soft texture that feels a little special—more than a basic roll.
With commercial yeast included it’s faster than traditional long-fermented sourdough rolls, so I don’t have to plan days ahead.
They look impressive on the table yet don’t require extremely advanced technique. I felt comfortable shaping and baking them.
They’re versatile — warm from the oven with butter, or used as sandwich rolls, or alongside a meal.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

240 g warm whole milk (≈ 1 cup)
57 g melted butter (≈ ¼ cup)
1 large egg (≈ 50 g)
100 g granulated sugar (≈ ½ cup)
10 g salt (≈ 1½ tsp)
120 g sourdough discard, room temperature (≈ ½ cup)
560 g bread flour (≈ 4 cups)
9 g instant yeast (≈ 1 tablespoon)
For the egg wash: 1 egg + 1 tablespoon water
Optional: melted butter for brushing after bake, and flaky sea salt for topping

Directions

In a mixing bowl (or stand mixer with dough hook) combine the warm milk, melted butter, egg, sugar, salt, sourdough discard and instant yeast.
Gradually add the bread flour and knead until the dough is smooth and elastic (typically around 8-10 minutes if using a mixer).
Turn the dough onto a lightly floured surface, divide into equal portions (for example 15 rolls) and shape each portion into a smooth ball: flatten a piece, pull the sides to the middle, pinch seams, then roll to create surface tension.
Place the shaped dough balls in a greased 9 × 13″ (or similar) baking pan, cover, and let rise in a warm spot until the rolls double and become puffy (about 1 hour in a warm environment).
Preheat the oven to 400 °F (≈ 200 °C). Brush the tops of the rolls with the egg wash for a golden brown finish.
Bake the rolls for ~17-18 minutes (or until golden on top). Remove from oven, brush the tops with melted butter and, if desired, sprinkle with flaky sea salt. Let cool slightly before serving.

Servings and Timing

The recipe yields about 15 rolls.
Total time is approximately:

Prep (mixing + kneading + shaping): ~20 minutes
First rise: ~1 hour (depending on ambient temperature)
Bake: ~17-18 minutes
So the total time including proofing is roughly 1 hour 35 minutes.

Variations

For a dairy-free version: substitute the milk with full-fat coconut milk (or another non-dairy alternative) and use a plant-based butter in place of regular butter.
To reduce the sugar: you could reduce or replace the sugar with honey (though you might need to adjust the liquid slightly).
Use all-purpose flour instead of bread flour (the texture may be slightly different and you might need to adjust the flour amount).
Add herbs or cheese: For a savory twist, after shaping the dough balls you could sprinkle grated cheese on top or fold finely chopped herbs into the dough before the first rise.
Make mini rolls or larger buns: adjust the size of the divided pieces for smaller or larger profiles.

Storage/Reheating

Once baked and cooled to room temperature, store the rolls in an airtight container or plastic wrap for up to 4 days. They also freeze well: wrap in freezer-safe bags and store for up to 3 months. To reheat: thaw if frozen, then warm in a low oven (about 300-325 °F) for a few minutes to refresh their soft texture, or microwave briefly under a damp paper towel if convenient.

FAQs

What amount of sourdough discard should I use?

In this version I used 120 g (≈ ½ cup) of sourdough discard. Adjusting this amount significantly may affect the dough’s hydration and rise, so if changing it you may need to tweak the flour/liquid slightly.

Can I skip the commercial yeast and rely only on sourdough discard?

Technically yes, but that would change the timing and the texture. The added instant yeast is what allows the rolls to rise quickly. If I rely only on the sourdough discard I’d need a longer fermentation and possibly two rises, which changes the workflow and outcome.

Can I use cold discard straight from the fridge rather than room-temperature?

Yes — but using cold discard may slow the rise. If I use fridge-cold discard I keep the dough in a warmer spot or allow extra rise time until it’s doubled and puffy.

What is the best way to shape the rolls for a smooth top?

I flatten each portion slightly, then bring the edges toward the centre and pinch to seal. I turn the ball seam-side down and roll it under my cupped hand on a lightly floured surface to create surface tension and a smooth dome. This helps the rolls bake with an even shape.

Can I freeze the rolls before baking rather than after?

Yes. After shaping the rolls I can flash-freeze them on a sheet pan, then transfer to a freezer bag. When ready to bake, I thaw (and let them proof) until puffed, then bake as directed. This gives me “ready-to-bake” homemade rolls whenever I want.

Conclusion

I enjoyed making these sourdough discard rolls and appreciated how the discard adds flavour without requiring a long, slow fermentation. The enriched dough gives a tender crumb, the shaping process is manageable, and the result looks and tastes worthy of company. Whether for a weeknight dinner or a special meal, these rolls pull it off. I’ll definitely make them again—and perhaps try one of the flavour variations next time.

Sourdough Discard Rolls