These Honey Butter Sourdough Discard Rolls are soft and sweet little treats! Made from leftover sourdough starter, they have a lovely honey flavor that adds a touch of sweetness to your meal.
There’s something magical about using leftover ingredients. Plus, who can resist warm rolls with a bit of honey butter on top? I always make extra because they disappear fast! 🍯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It’s a great way to use your leftover starter. If you don’t have any discard, you can use a mixture of plain yogurt or buttermilk for a similar tangy flavor.
Honey: Honey adds sweetness and moisture. If you’re vegan or allergic, substitute with maple syrup or agave nectar. Adjust sweetness to taste since different options can vary in sweetness.
Unsalted Butter: It gives richness and flavor. If you’re dairy-free, replace with plant-based butter or coconut oil. Just remember, the taste might vary a little!
All-Purpose Flour: This is the classic flour choice. You can mix in whole wheat flour for a nuttier taste or use gluten-free flour, but make sure it’s a blend designed for baking.
How Do You Get the Rolls to Rise Properly?
Getting a good rise is key for soft and fluffy rolls. Here’s how to ensure they rise beautifully:
- Make sure your sourdough starter is active, even if it’s discard. It should have some bubbles and a slightly tangy smell.
- When mixing, combine the wet and dry ingredients until just combined to avoid overmixing.
- Let the dough rise in a warm place—about 75-80°F (24-27°C) is ideal. You can create a warm environment by placing the bowl in an oven (turned off) with the light on.
After shaping the rolls, make sure they have enough time for their second rise. Look for puffiness—this means they’ll be light and airy when baked!
Honey Butter Sourdough Discard Rolls
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed or discard portion)
- 2¼ cups (280g) all-purpose flour, plus extra for dusting
- 2 tbsp (30g) honey, plus more for brushing
- 2 tbsp (28g) unsalted butter, melted, plus more for brushing
- ¼ cup (60ml) warm milk (about 110°F/43°C)
- 1 large egg
- 1 tsp instant yeast
- ½ tsp salt
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 2 hours for the rising process and another 25 minutes to bake. So, set aside about 2 hours and 45 minutes total! This includes time to allow the dough to rise and become fluffy, yielding wonderfully soft rolls for any meal.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter discard, warm milk, honey, and melted butter. Stir in the egg until everything is well mixed. This forms the base of your dough and adds a nice flavor from the honey.
2. Add Dry Ingredients:
Next, sprinkle the yeast, salt, and 2 cups of the flour over the wet mixture. Mix everything together with a wooden spoon or use a dough hook until it starts to come together as a dough.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes, gradually adding the remaining flour a little at a time until the dough is smooth, elastic, and only slightly sticky. If you prefer, you can use a stand mixer with a dough hook on medium speed for around 6-8 minutes.
4. First Rise:
Now, place the kneaded dough in a lightly greased bowl. Cover it with a towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it has doubled in size. This will help your rolls become fluffy!
5. Shape the Rolls:
After the dough has risen, gently punch it down to deflate. Divide the dough into 9 equal pieces (about 70g each) and shape each piece into a smooth ball. These will be your rolls!
6. Arrange and Rise Again:
Place the shaped dough balls snugly into a greased 9×9 inch baking pan (or a similar-sized dish). Cover them loosely and let them rise for another 45 minutes to 1 hour, until they are puffy.
7. Preheat Oven:
While the dough is rising, preheat your oven to 350°F (175°C) so it’s ready for the rolls!
8. Bake:
Before baking, brush the tops of the rolls lightly with honey to give them extra sweetness. Bake for about 20-25 minutes, or until the tops are golden brown.
9. Apply Honey Butter Glaze:
As soon as the rolls come out of the oven, brush them generously with melted butter mixed with a little honey. If you like, sprinkle some flaky sea salt on top for added flavor!
10. Serve:
Let the rolls cool slightly, and then serve them warm with extra honey on the side for dipping. Enjoy your delightful honey butter rolls!
Happy baking! 🍞🥰
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture. For a gluten-free option, use a gluten-free all-purpose flour blend that includes xanthan gum.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can replace it with an equal amount of plain yogurt or buttermilk. This will still provide moisture and a touch of tang to your rolls.
Can I Make These Rolls Ahead of Time?
Yes! You can prepare the dough through the first rise, shape the rolls, and then refrigerate them overnight. Just make sure to cover them well. In the morning, let them sit at room temperature while the oven preheats, then bake as directed.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2-3 days. To enjoy them fresh, simply rewarm them in the oven at 350°F (175°C) for about 5-10 minutes. You can also freeze them for longer storage—just wrap tightly in plastic wrap and foil!
