There’s something about pulling a tray of golden, pillowy rolls out of the oven that makes a whole kitchen smell like home. These soft sourdough discard honey butter rolls have become my go-to for holidays, Sunday dinners, and honestly any evening I want something extra comforting on the table. Using sourdough discard gives them just enough tang to make them taste interesting, while honey and butter keep them irresistibly rich and tender.
Whether you’re a seasoned bread baker or a complete beginner, this easy sourdough discard dinner roll recipe is forgiving and straightforward. No stand mixer required, no complicated timing — just soft, fluffy rolls with a golden honey butter glaze right out of the oven.
Quick Recipe Info
- Prep Time: 20 minutes
- Rise Time: 2–3 hours
- Bake Time: 25–30 minutes
- Total Time: ~3 hours
- Servings: 15 rolls
- Difficulty: Easy — beginner-friendly
Why You’ll Love These Sourdough Discard Dinner Rolls
- Ultra soft and fluffy — light, pillowy texture every time
- Perfect balance of flavors — sweet honey, rich butter, gentle sourdough tang
- Great use for sourdough discard — no waste, maximum flavor
- Beginner-friendly — simple steps, no stand mixer needed
- Holiday-ready — perfect for Thanksgiving, Christmas, or any family dinner
For the Dough
- 1 cup warm water
- ½ cup sourdough discard (unfed is fine)
- ½ cup melted butter, slightly cooled
- 2 large eggs, room temperature
- ⅓ cup honey
- 4 cups bread flour
- 1 tsp salt
- 2 tsp instant yeast
For Brushing Before Baking
- 2 tbsp heavy cream (or whole milk)
Honey Butter Glaze
- 3 tbsp melted butter
- 2 tbsp honey
How to Make Soft Sourdough Discard Honey Butter Rolls
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough discard and warm water and stir until loosened. Add the melted butter, eggs, and honey, and mix well. Add the bread flour, salt, and instant yeast. Mix with a wooden spoon or your hands until a soft, shaggy dough forms.
Step 2: Rest & Knead
Let the dough rest uncovered for 30 minutes — this autolyse step makes kneading much easier. Then knead for 3–5 minutes until smooth, elastic, and just slightly tacky. It should spring back when you poke it.
💡 Tip: If the dough feels too sticky, add flour one tablespoon at a time. Slightly tacky is completely normal — it’s what keeps the rolls soft.
Step 3: First Rise
Shape the dough into a ball, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size — about 1 to 2 hours depending on your kitchen temperature.
Step 4: Shape the Rolls
Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces — a kitchen scale gives you the most consistent results. Roll each piece into a smooth, tight ball by cupping your hand and rolling against the counter.
Step 5: Second Rise
Arrange the dough balls in a greased 9×13 inch baking dish, leaving a little space between each one. Cover loosely and let rise again until puffy and touching — about 30 to 45 minutes.
Step 6: Bake
Preheat your oven to 190°C (375°F). Gently brush the tops of the rolls with heavy cream. Bake for 25–30 minutes until the tops are deep golden brown. Check at the 20-minute mark — if they’re browning too quickly, tent loosely with foil.
Step 7: Glaze & Serve
While the rolls are still warm, stir together the melted butter and honey and brush generously over the tops. Serve immediately, or pull apart and serve family-style straight from the dish.
Tips for the Softest Honey Butter Rolls
- Use room temperature ingredients. Cold eggs or butter slow yeast activity and affect the final texture.
- Don’t overbake. Pull the rolls when they’re golden, not dark. Overbaking is the number one cause of dry rolls.
- Keep the dough warm. If your kitchen is cold, place the covered bowl in a turned-off oven with just the oven light on.
- Weigh your dough portions. Equal pieces bake more evenly and look better on the table.
- Brush the glaze while hot. Warm rolls absorb the honey butter better, giving a glossier, more flavorful finish.
The Pull-Apart Shot
Nutrition Information (Per Roll, Approximate)
| Calories | 230 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Sugar | 7 g |
| Sodium | 160 mg |
Values are estimates based on standard ingredient amounts and may vary by brand.
Storage & Make-Ahead Tips
Room temperature: Store cooled rolls in an airtight container for up to 3 days.
Freezer: Freeze fully baked, cooled rolls for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Reheat in a 180°C (350°F) oven for 8–10 minutes.
Make-ahead overnight: After shaping, cover the dish tightly and refrigerate instead of doing the second rise. The next day, take them out 1 hour before baking to puff up, then bake as directed. This is a great time-saver for holidays.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes — active (fed) starter works well here. Because it’s more lively, your dough may rise faster. Check it at the 45-minute mark rather than waiting the full hour, and you can reduce the instant yeast to 1 teaspoon since the starter contributes more lift.
Why is my dough so sticky?
Slightly sticky dough is completely normal for enriched breads — the butter, eggs, and honey all contribute. Wet hands or a very light flour dusting will help. Resist adding too much flour; it’s the tackiness that keeps these rolls soft and fluffy.
Can I make these with sourdough only, no instant yeast?
You can, but you’ll need a very active, bubbly starter. Remove the instant yeast and extend both rise times significantly — expect 4–6 hours for the first rise and 2–3 hours for the second. Results depend on your starter’s strength.
Can I make these ahead for Thanksgiving or Christmas?
Absolutely — see the make-ahead overnight method in the Storage section above. Shape the rolls the night before, refrigerate, and bake fresh the next day. Perfect for holiday prep.
What size baking dish should I use?
A 9×13 inch baking dish works perfectly for 15 rolls. A 10-inch cast iron skillet also works beautifully for a more rustic, shareable presentation — great for a Pinterest-worthy photo.
Final Thoughts
These soft sourdough discard honey butter rolls are the kind of recipe you’ll come back to again and again. Pillowy, golden, rich with honey and butter, and just interesting enough from the sourdough tang to make everyone ask for the recipe. Whether you’re serving them alongside a holiday roast or making a weeknight dinner feel special, these easy sourdough discard dinner rolls always deliver.
If you make them, I’d love to know how they turned out — leave a comment below or tag me on Pinterest!
Soft Sourdough Discard Honey Butter Rolls
Ingredients
- 1 cup warm water
- ½ cup sourdough discard unfed is fine
- ½ cup melted butter slightly cooled
- 2 large eggs room temperature
- ⅓ cup honey
- 4 cups bread flour
- 1 tsp salt
- 2 tsp instant yeast
- 2 tbsp heavy cream or whole milk
- 3 tbsp melted butter
- 2 tbsp honey
Instructions
- In a large mixing bowl, combine the sourdough discard and warm water and stir until loosened. Add the melted butter, eggs, and honey, and mix well. Add the bread flour, salt, and instant yeast. Mix with a wooden spoon or your hands until a soft, shaggy dough forms.
- Let the dough rest uncovered for 30 minutes — this autolyse step makes kneading much easier. Then knead for 3–5 minutes until smooth, elastic, and just slightly tacky. It should spring back when you poke it.
- Shape the dough into a ball, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size — about 1 to 2 hours depending on your kitchen temperature.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces — a kitchen scale gives you the most consistent results. Roll each piece into a smooth, tight ball by cupping your hand and rolling against the counter.
- Arrange the dough balls in a greased 9×13 inch baking dish, leaving a little space between each one. Cover loosely and let rise again until puffy and touching — about 30 to 45 minutes.
- Preheat your oven to 190°C (375°F). Gently brush the tops of the rolls with heavy cream. Bake for 25–30 minutes until the tops are deep golden brown. Check at the 20-minute mark — if they’re browning too quickly, tent loosely with foil.
- While the rolls are still warm, stir together the melted butter and honey and brush generously over the tops. Serve immediately, or pull apart and serve family-style straight from the dish.
