I first tested this one‑hour sourdough discard roll recipe on a busy Saturday afternoon when I needed fresh rolls fast. The result was soft, slightly tangy buns with a tender crumb that came together in about an hour — perfect when you want homemade bread without an all‑day commitment. These rolls use sourdough discard for flavor, plus a healthy dose of instant yeast so the dough rises quickly and predictably.
Why you’ll love this dish
These rolls hit a sweet spot: they taste like real sourdough but come together in one hour. That makes them ideal for weeknight dinners, last‑minute guests, or a weekend brunch where you want the flavor of fermented dough without the long wait.
- Quick: active hands-on time is short and total time is ~1 hour.
- Resourceful: uses sourdough discard so you waste less starter.
- Kid‑approved: soft texture and mild tang make them popular with picky eaters.
- Reliable: instant yeast speeds the rise for consistent results.
"I couldn’t believe these rolls were ready so fast — soft center, golden top, and just enough tang from the discard. A new weeknight staple." — home baker review
How this recipe comes together
Quick overview before you dive into the recipe: warm water and discard form the liquid base. Sugar and instant yeast activate fast and create a quick rise. Egg, butter, and salt build richness and structure. Bread flour gives the rolls strength; kneading develops gluten until the dough is smooth and elastic. After shaping into 12 balls and a short 30‑minute rise, an egg wash gives a glossy finish and they bake to golden perfection in about 20 minutes.
Expect a 10–15 minute mixing/kneading window, 30 minutes to proof after shaping, and about 20 minutes in the oven.
What you’ll need
- 240 g water, warmed (about 1 cup) — 100–110°F/38–43°C is ideal.
- 15 g instant yeast (about 1 1/2 tablespoons) — used for a fast rise.
- 20 g granulated sugar (about 2 tablespoons)
- 150 g sourdough discard (scant 2/3 cup) — fed or unfed works; room temperature is fine.
- 1 large egg (about 50 g) for the dough
- 35 g unsalted butter, melted (about 2.5 tablespoons) — can substitute olive oil for dairy‑free.
- 12 g salt (about 2 teaspoons)
- 540 g bread flour (about 4 cups) — all‑purpose will work but bread flour gives better chew.
- 1 egg for egg wash + a splash of water
Notes/substitutions:
- To reduce tang, use fresher discard or slightly less discard; to amplify flavor, use a more mature discard.
- If you prefer lower yeast, cut yeast to 7–8 g and allow a longer bulk rise (not a 1‑hour finish).
- For vegan/dairy‑free rolls, use a flax "egg" (1 tbsp ground flax + 3 tbsp water) and oil instead of butter; texture will be slightly different.
Step-by-step instructions
- Warm the water to around 100–110°F (38–43°C). Pour it into the stand mixer bowl and add the sourdough discard. Stir briefly to combine.
- Sprinkle in the sugar and instant yeast. Let sit 1–2 minutes so the yeast begins to bloom.
- Add the egg, melted butter, and salt. Stir on low speed until evenly mixed.
- Switch to the dough hook. With the mixer running, add the bread flour gradually. Hold back about 1 cup (≈120–140 g) of flour to add only if the dough is too sticky.
- Knead on medium speed for 5–7 minutes. Watch for a smooth, slightly tacky dough that pulls away from the bowl and passes a gentle windowpane test.
- Turn the dough out onto a lightly floured surface. Divide it into twelve equal pieces (about 85–95 g each). Shape each piece into a smooth ball by cupping and rolling under your palm.
- Arrange the rolls in a parchment‑lined baking pan with a little space between each. Cover loosely with plastic wrap or a clean towel.
- Let the rolls rise for about 30 minutes, until puffy and slightly domed.
- While they rise, preheat the oven to 375°F (190°C).
- Whisk the remaining egg with a splash of water to make an egg wash. Brush the tops of the risen rolls gently.
- Bake for about 20 minutes, until the tops are deep golden brown and an instant‑read thermometer inserted into the center reads about 190–200°F (88–93°C).
- Remove from the oven and cool slightly in the pan for 5–10 minutes before transferring to a rack. Serve warm.
Serving suggestions
- Split and slather with butter and honey for brunch.
- Use as sandwich rolls for pulled pork, turkey, or grilled veggies.
- Serve alongside soups (tomato bisque, chicken noodle) or roasted meats.
- Make mini sliders—fill with roast beef and horseradish or classic ham and cheese.
- For a special touch, brush with garlic‑herb butter right after baking.
Storage and reheating tips
- Room temperature: Store cooled rolls in an airtight container or sealed bag for up to 2 days.
- Refrigerator: Keeps 4–5 days but can dry bread; use if you plan to toast or reheat slices.
- Freezing: Wrap individual rolls tightly in plastic and foil or place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.
- Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes or microwave 10–15 seconds for one roll. For a crisp crust, refresh in a hot oven after microwaving.
Food safety: always cool rolls completely before sealing for storage to avoid condensation and sogginess. If using perishable fillings (meat, mayo), keep refrigerated and consume within recommended times.
Pro chef tips
- Hydration: bread flour absorbs more water. If your dough feels overly sticky after mixing, add the reserved flour a tablespoon at a time until manageable.
- Kneading: stop when the dough is smooth and elastic, not overly tight. Over‑kneading makes rolls dense.
- Warm environment: proof in a slightly warm spot (oven with light on or near a warm appliance). A 30‑minute proof works best at 75–80°F (24–27°C).
- Shaping: tension on the surface of the ball gives better oven spring and a smoother top.
- Egg wash variations: brush with milk for softer sheen, or with melted butter after baking for a softer crust.
Creative twists
- Herb‑garlic: fold 1–2 tbsp chopped fresh herbs and a clove of minced garlic into the dough.
- Cheese‑topped: sprinkle shredded cheddar, asiago, or parmesan before baking.
- Sweet version: replace 1 tbsp of salt with cinnamon and sugar, brush with honey after baking.
- Seeded: brush with egg wash then sprinkle sesame, poppy, or everything bagel seasoning.
- Whole wheat: replace up to 1/3 of the bread flour with whole wheat for nuttier flavor (expect slightly denser rolls).
Common questions
Q: How long does the recipe actually take from start to finish?
A: Active prep and kneading is about 10–15 minutes. Proofing after shaping is ~30 minutes and baking ~20 minutes. Count on roughly 1 hour total.
Q: Can I use less yeast and still get the one‑hour result?
A: Not reliably. The recipe uses 15 g of instant yeast to guarantee a quick rise. If you cut yeast, you’ll need longer fermentation and the “one‑hour” promise no longer applies. For a slower method, halve the yeast and allow a longer bulk rise.
Q: Do I need to bring the sourdough discard to room temperature?
A: It helps. Room‑temperature discard blends more easily and won’t chill the dough. If your discard is cold, warm the water a couple degrees higher to compensate.
Q: Can I skip the egg wash?
A: Yes. The egg wash gives color and sheen. For a dairy/egg‑free option use milk or a thin swipe of oil, though the browning will be different.
Q: How can I tell when the rolls are done?
A: They should be deep golden on top and register about 190–200°F (88–93°C) internally. Tap the bottom—done rolls sound hollow.
Conclusion
If you want fast, flavorful rolls that put sourdough discard to good use, this method delivers soft texture and reliable results. For additional takes on the one‑hour discard roll idea, check out Amy’s One Hour Sourdough Discard Rolls and compare variations at Quick Sourdough Discard Dinner Rolls (One Hour Rise) – Country Roads Sourdough.
One-Hour Sourdough Discard Rolls
Ingredients
Liquid Ingredients
- 240 g water, warmed (about 1 cup) 100–110°F/38–43°C is ideal.
- 150 g sourdough discard (scant 2/3 cup) Fed or unfed works; room temperature is fine.
- 1 large egg For the dough.
- 1 egg egg for egg wash Plus a splash of water.
Dry Ingredients
- 15 g instant yeast (about 1 1/2 tablespoons) Used for a fast rise.
- 20 g granulated sugar (about 2 tablespoons)
- 12 g salt (about 2 teaspoons)
- 540 g bread flour (about 4 cups) All-purpose will work but bread flour gives better chew.
Fat
- 35 g unsalted butter, melted (about 2.5 tablespoons) Can substitute olive oil for dairy-free.
Instructions
Preparation
- Warm the water to around 100–110°F (38–43°C). Pour it into the stand mixer bowl and add the sourdough discard. Stir briefly to combine.
- Sprinkle in the sugar and instant yeast. Let sit 1–2 minutes so the yeast begins to bloom.
- Add the egg, melted butter, and salt. Stir on low speed until evenly mixed.
- Switch to the dough hook. With the mixer running, add the bread flour gradually. Hold back about 1 cup (≈120–140 g) of flour to add only if the dough is too sticky.
- Knead on medium speed for 5–7 minutes. Watch for a smooth, slightly tacky dough that pulls away from the bowl and passes a gentle windowpane test.
- Turn the dough out onto a lightly floured surface. Divide it into twelve equal pieces (about 85–95 g each). Shape each piece into a smooth ball by cupping and rolling under your palm.
- Arrange the rolls in a parchment-lined baking pan with a little space between each. Cover loosely with plastic wrap or a clean towel.
- Let the rolls rise for about 30 minutes, until puffy and slightly domed.
Baking
- While they rise, preheat the oven to 375°F (190°C).
- Whisk the remaining egg with a splash of water to make an egg wash. Brush the tops of the risen rolls gently.
- Bake for about 20 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).
- Remove from the oven and cool slightly in the pan for 5–10 minutes before transferring to a rack. Serve warm.
