Julie Clark
Updated:
Quick Sourdough Rolls in 90 Minutes (Soft, Fluffy, No Active Starter)
May contain affiliate links. Terms of Use Policy.
These sourdough rolls are soft, fluffy dinner rolls you can have on the table in about 90 minutes. They are made with sourdough discard, so no active starter is needed.
Commercial yeast does the work quickly to give you soft, fluffy rolls, while the discard gives the tangy flavor you love, a twist on traditional dinner rolls.
What home bakers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Joan says, “Your search is over….this the THE recipe for buns! You make me look good Lizzy! I get so many compliments on these buns. Sometimes I add a little more sugar. Depends on what they’re getting used for. Have made them like a dinner roll (in a 9×13) or more separate like sourdough discard hamburger buns. They ALWAYS get devoured or people ask to take them home. Thank you so much for this staple recipe in our house.”
This is one of our most popular Christmas and Thanksgiving recipes with readers, along with our sourdough discard cinnamon rolls and sourdough focaccia with discard.
How do you make sourdough rolls fast?
I’ve been testing and working with sourdough for over 10 years, however in 2020, I finally had a healthy starter and continued success in making artisan sourdough breads.
When I was still learning, I ended up with a lot of sourdough discard. And if there’s one thing I learned, sourdough discard recipes are just as good as active sourdough recipes. You can have that old-fashioned sourdough flavor in no time at all, like this whole wheat sourdough bread and our sourdough discard scones.
And that’s where this soft sourdough dinner rolls recipe comes in. They’ll be ready in about 90 minutes, most of which is hands off rise time. They use commercial yeast along with the starter to speed up the process.
Need some starter? We’ve got a complete guide on how to make sourdough starter.
Enjoy! -Julie
Do I need an active, bubbly starter to make these?
No. This is a lazy sourdough recipe that works with flat discard. The instant yeast makes the dough rise.
If your sourdough discard is cold, bring it to room temperature first so it doesn’t affect the rise of the dough.
What flour is best for sourdough rolls?
Use bread flour for sturdier, chewier rolls and all-purpose flour for softer, more tender rolls. Both flours work in this recipe. You choose your own adventure!
Ingredients
A few notes:
- Sourdough starter discard. This is a lazy sourdough which means you do not have to use bubbly sourdough starter in this recipe. Use the discard. The yeast will help it rise.
- Flour. I prefer bread flour for a chewier roll.
- Yeast. An instant yeast is easy to use, but active dry yeast works well. Read our guide to yeast types, and how to make dough rise faster.
- We normally use granulated sugar in this recipe, but we’ve also used coconut sugar and honey. Choose whichever you’d like.
How do you make sourdough rolls?
This is one of the easiest yeast bread recipes I make. Use a stand mixer to mix and knead yeast dough with a dough hook attachment, but knead the dough by hand if you don’t have one. Or if you’re lucky and have a bread machine, knead the dough using the “dough” setting. That is the easiest yet.
Here are a few tips before you begin:
- Be sure that your water isn’t too hot when you add the yeast. It should be around 110-115 degrees Fahrenheit.
- Use eggs that are at room temperature so it doesn’t affect the yeast.
- Also make sure your sourdough starter is at room temperature, not straight from the fridge.
- These rolls rise twice, but the second rise is only about 15 minutes while the oven is preheating for baking.
- Add the flour slowly! The exact amount you need will depend on everything from the sourdough starter to the temperature/humidity outside. If you add too much, your rolls will be dry.
- Brush the top of the rolls with an egg wash for shiny golden brown domes. Read our complete guide to bread washes to choose your favorite look. If you don’t want a golden brown crust, leave this off.
How long do sourdough rolls last?
Stored in an airtight container at room temperature, sourdough rolls stay fresh for 2-3 days. For longer storage, freeze baked, cooled rolls in a freezer bag for up to 3 months.
Refrigerating rolls can dry them out, so use the counter or the freezer.
Quick Sourdough Rolls in 90 Minutes
Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough discard.
Servings 12
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 50 minutes
Total Time 1 hour 30 minutes
Ingredients
- 1/2 cup warm water 110-115ºF
- 3 tablespoons granulated sugar
- 1 package instant yeast (2 ¼ teaspoons)
- 2 large eggs (room temperature)
- 3 tablespoons vegetable oil
- 1 cup sourdough starter discard (at room temperature)
- 1 teaspoon salt
- 3-4 cups all-purpose flour (slightly adjust this based on differing starters)
Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- In the bowl of a stand mixer, pour in the warm water and sugar. Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. ½ cup warm water, 3 tablespoons granulated sugar, 1 package instant yeast
- Add the eggs, oil, starter and salt. Mix on low speed until combined. Note: You do not need an active sourdough starter. It can be sourdough discard. 2 large eggs, 3 tablespoons vegetable oil, 1 cup sourdough starter discard, 1 teaspoon salt
- Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, ¼ cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 ½ cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start! 3-4 cups all-purpose flour
- Knead the dough using the dough hook on the stand mixer for about 5-7 minutes or until the dough feels smooth, springs back if you touch it and doesn't feel too sticky.
- Place the dough in a greased bowl, cover it with a tea towel or loosely with plastic wrap and set it in a warm place. Allow the dough to rise for 30-45 minutes or until nearly doubled.
- On a lightly floured surface, divide the dough into 12 equal pieces. (Or if you want smaller rolls, make 15.) Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13" baking dish.
- Allow the dough to rise while the oven preheats to 375ºF.
- In a small bowl, whisk together one egg and one tablespoon of water. Use a pastry brush to brush the egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top. 1 large egg, 1 tablespoon water
- Bake the rolls for about 20-22 minutes. Allow the rolls to cool on a wire rack.
Video
Notes
- Instant and active dry yeast both work here at the same amount.
- Flour: bread flour for chewier rolls, all-purpose for softer.
- Make it buns: shape into 8 larger balls for sandwich or hamburger buns.
- Use the dough setting on a bread machine to knead the dough…or kneading by hand! Just be careful not to add too much flour.
- Store any leftovers in an airtight container at room temperature.
Nutrition
Calories: 216kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 11mg | Iron: 2.1mg
Frequently Asked Questions
How do you keep dinner rolls warm?
Heat dry rice or beans in a cloth bag or kitchen towel. Do this right before serving. Take the cloth of rice or beans and place it in the bottom of the bread basket. Then line the basket with a pretty towel. Place the sourdough rolls in the basket and use any extra cloth material from the towel to cover the rolls.
How do you reheat rolls without drying them out?
Preheat the oven to 350ºF. Place the rolls on a baking sheet and brush them with butter (this prevents them from drying out). Warm them for 5-7 minutes (or for as long as it takes to heat them). You can also wrap the rolls in foil, then place them in the oven.
Are sourdough rolls better than regular dinner rolls?
They aren’t a health food, but sourdough rolls have the tangy flavor and tender texture that you may not get from a traditional roll. And using discard means less waste, so for those reasons, these rolls are great!
Other Sourdough Recipes
- Sourdough Bread
- Pumpkin Bread with Sourdough Discard
- Sourdough Pancakes
- Sourdough Pumpkin Pancakes
- Egg Breakfast Casserole with Sourdough Bread – a great way to use leftover sourdough rolls!
- Amish Friendship Sourdough Starter
- Amish Friendship Bread Recipe
You can also make a loaf of sourdough bread with discard, sourdough pie crust, sourdough discard english muffins or sourdough pizza crust recipe.
I think I forgot the salt 🙁 ick
At they time and temperature given they over browned on top and were dry
These are the best sourdough rollls I ahve ever made. So light and fluffy. A definite keeper!
I JUST made them for New Years Day 2026! ☺️ They came out beautifully! 😍
Beautiful soft pillowy dough has a delicious flavor. Easy to follow recipe, I doubled it and froze half for future use.
The listing of ingredients under each step is genius and I wish all recipes did this!
Thanks for sharing!
I just love this recipe and thank you so much for also listing the ingredients amounts under each step. It makes it so much easier to follow along vs scrolling up and down.
Love these rolls, so light and fluffy! I used olive oil instead of vegetable oil or butter and forgot to put the egg wash on. They will definitely be my go to dinner roll from now on.
Just made these they came out great, and were easy to make.. A good recipe for beginners. Definitely making them again..
Is the calories/nutrition facts for this for “Each” roll?. I made these instead of store bought but need to track accurately
The rolls were delicious. This was the first time ever that I used my sourdough starter.
I used active starter, bread flour and the yeast.
Next time I will add another teaspoon of salt.
I omitted the egg wash.
My oven took about 30 minutes to bake.
Thank you for a keeper recipe!
Without a doubt the best rolls I’ve ever made! I used butter instead of oil and bread flour not AP. Light, I mean pillowy and delicious.
These are amazing! Fast! Easy! I’ve often made yeast rolls that i thought were mine and the grandkids favorite! Then searching for recipes with discard, I came across this. Just pulled another batch from the oven, and Miss Julie I want to thank you especially because these are dairy free and my oldest granddaughter is Lactose Intolerant and I’m constantly searching for dairy free foods that she’s able to eat!
Excellent rolls and great way to use discard. However, with the flavor these produce you almost hate to use the term “discard “
These had great texture and baked so well but lacked flavor. I felt it needed more salt. Am I able to add more salt into the dough next time or will that ruin the recipe?
I have tried this recipe many times. Makes great rolls and the recipe is easy to follow.
My favorite sourdough dinner roll recipe. Easy to follow and makes the best rolls!