These Honey Butter Sourdough Discard Rolls are soft, fluffy, golden brown, and incredibly delicious. They’re a great way to use up extra sourdough discard while making something the whole family will love. The honey adds a subtle sweetness, while the butter gives the rolls a rich, tender texture. They’re perfect alongside dinner, for breakfast, or simply enjoyed warm with a little extra honey butter.
Ingredients
For the Dough:
- 1 cup sourdough discard, unfed
- 1 cup warm milk
- 2 tablespoons honey
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- 4 tablespoons unsalted butter, melted and slightly cooled
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
For the Honey Butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt
For Brushing:
- 1–2 tablespoons melted butter
- 1 teaspoon honey, optional
Instructions
1. Activate the Yeast
Start by warming the milk until it feels comfortably warm to the touch, but not hot. Pour the warm milk into a large mixing bowl and stir in the honey. Sprinkle the active dry yeast over the top and let it sit for about 5–10 minutes. The mixture should become slightly foamy, which means the yeast is active and ready to use.
2. Add the Wet Ingredients
Once the yeast has activated, add the sourdough discard, egg, and melted butter. Whisk everything together until the mixture is mostly smooth. The sourdough discard doesn’t need to be at peak activity for this recipe since the yeast is responsible for most of the rise.
3. Add the Flour and Salt
Add about 3 cups of flour and the salt to the wet mixture. Stir with a wooden spoon or sturdy spatula until a sticky dough begins to form. Gradually add the remaining flour, a little at a time, until the dough comes together.
Be careful not to add too much flour. The dough should be soft and slightly tacky, not dry or stiff. Depending on the moisture in your sourdough discard and the size of your egg, you may need slightly more or less flour.
4. Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes by hand. You can also use a stand mixer fitted with a dough hook and knead on low to medium speed for approximately 5–7 minutes.
The dough should become smooth, elastic, and soft. If it sticks heavily to your hands or the work surface, add flour one tablespoon at a time. Avoid adding large amounts of flour at once because that can make the finished rolls dense.
5. First Rise
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for about 1–1½ hours, or until it has doubled in size.
The exact rising time can vary depending on the temperature of your kitchen. A warmer environment will make the dough rise faster, while a cooler kitchen may require more time.
6. Shape the Rolls
Once the dough has doubled, gently punch it down to release excess air. Transfer it to a lightly floured surface and divide it into approximately 14–16 equal pieces.
Shape each piece into a smooth ball by pulling the edges underneath and gently rolling it between your hands. Arrange the dough balls in a greased round or rectangular baking dish, leaving a small amount of space between them.
7. Second Rise
Cover the shaped rolls and let them rise again for about 30–45 minutes. They should look noticeably puffy and soft. This second rise is important because it helps create the light, fluffy texture you want in the finished rolls.
While the rolls are rising, preheat your oven to 350°F (175°C).
8. Make the Honey Butter
While the rolls finish rising, prepare the honey butter. In a small bowl, combine the softened butter, honey, and a small pinch of salt. Mix until smooth and creamy.
You can adjust the amount of honey depending on how sweet you want the butter to be.
9. Bake the Rolls
Place the risen rolls in the preheated oven and bake for approximately 20–25 minutes, or until the tops are beautifully golden brown and the centers are fully cooked.
Keep an eye on them during the final few minutes. If the tops begin browning too quickly, loosely cover the dish with aluminum foil and continue baking.
10. Add the Honey Butter
As soon as the rolls come out of the oven, brush the tops generously with melted butter. For an extra sweet finish, mix a little honey into the melted butter before brushing.
Let the rolls cool for about 10 minutes before serving. They are especially delicious while still warm and fluffy.
Tips for the Best Sourdough Discard Rolls
Use sourdough discard that has been stored properly and still smells pleasantly tangy. It doesn’t need to be bubbly or recently fed because the added yeast provides the main rise.
Don’t over-flour the dough. A slightly soft and tacky dough will produce much lighter rolls than a stiff dough packed with flour.
For evenly sized rolls, use a kitchen scale to divide the dough. This also helps them bake at the same rate.
If you want to prepare these ahead of time, shape the rolls and place them in the baking dish. Cover tightly and refrigerate overnight. The next day, allow them to sit at room temperature until they become puffy before baking.
For an even richer flavor, serve the warm rolls with additional honey butter. They also make an excellent addition to holiday dinners, Sunday meals, or family gatherings.
These rolls are best served fresh, but leftovers can be stored in an airtight container at room temperature for a couple of days. Warm them briefly before serving to bring back their soft texture.
The result is a pan full of soft, golden, buttery rolls with just the right touch of honey and sourdough flavor—an easy and delicious way to turn leftover discard into something everyone will want seconds of!
