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Tender Soft Sourdough Discard Dinner Rolls Easy Recipe with Honey Butter Glaze

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These tender, soft dinner rolls use sourdough discard for a subtle tang and are finished with a sweet honey butter glaze. Perfect for family dinners and cozy meals.

Ingredients

Scale
  • 1 cup (240g) active sourdough discard (or substitute with 1/2 cup plain yogurt and 1/2 cup water)
  • 3 1/2 cups (440g) all-purpose flour (unbleached recommended)
  • 2 tablespoons (25g) granulated sugar
  • 2 1/4 teaspoons (7g) instant yeast (1 packet)
  • 1 1/2 teaspoons (9g) salt
  • 3/4 cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 tablespoons (60ml) honey
  • 1 large egg, room temperature
  • For the honey butter glaze:
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (40ml) honey

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, instant yeast, and salt. (5 minutes)
  2. Combine wet ingredients: In a separate bowl, whisk sourdough discard, warmed milk, softened butter, honey, and egg until smooth. (5 minutes)
  3. Mix dough: Pour wet mixture into dry ingredients. Stir until dough starts to come together. Knead with stand mixer dough hook on low for 2 minutes, then medium for 6-8 minutes until smooth and tacky but not sticky. Or knead by hand on floured surface for about 10 minutes. (10-15 minutes)
  4. First rise: Lightly oil a clean bowl, place dough inside, cover with plastic wrap or damp towel. Let rise in warm spot for 1 to 1 1/2 hours until doubled in size. (60-90 minutes)
  5. Shape rolls: Deflate dough gently, turn onto floured surface. Divide into 12 equal pieces (~2 oz each). Shape each into smooth balls and place close but not touching on greased baking sheet or round pan. (15 minutes)
  6. Second rise: Cover rolls loosely with kitchen towel and let rise for 30-45 minutes until puffy but not over-proofed. (30-45 minutes)
  7. Preheat oven to 375°F (190°C). (10 minutes)
  8. Bake rolls for 18-22 minutes until golden brown and bottoms sound hollow when tapped. Internal temperature should be about 190°F (88°C). (18-22 minutes)
  9. Prepare glaze: Melt butter and stir in honey. (5 minutes)
  10. Glaze rolls: Brush rolls generously with honey butter glaze immediately after baking. Let cool slightly before serving. (5 minutes)

Notes

Do not rush rising times for best texture. Use active, bubbly sourdough discard for better rise. Shape rolls with taut surface for better rise. Apply honey butter glaze while rolls are hot for best absorption. For dairy-free, substitute milk and butter with plant-based alternatives. Avoid over-proofing to prevent collapse. Use thermometer to ensure proper dough temperature and baking doneness.

Nutrition

Keywords: sourdough discard, dinner rolls, honey butter glaze, soft rolls, easy bread recipe, sourdough bread, homemade rolls

Find it online: https://zorbmeal.com/tender-soft-sourdough-discard-dinner-rolls-easy-recipe-with-honey-butter-glaze/