If you have sourdough discard sitting in the fridge and want a quick, comforting bake, these sourdough discard honey butter rolls are a perfect choice. They bake up soft and pillowy, lightly sweetened with honey and enriched with butter and eggs for a tender crumb. The discard contributes a faint tang that balances the richness of the honey-butter glaze. These rolls come together with straightforward ingredients and use a bit of instant yeast so you won’t be stuck waiting for the long ferment times typical of traditional sourdough loaves. They’re ideal for weeknight dinners, holiday tables, or any time you want warm, homemade rolls with minimal fuss.
Why You’ll Love This Recipe!
Decadently tender – the dough is enriched with butter, honey and eggs, producing rolls that feel a little luxurious while remaining everyday-friendly.
Flexible timing – you can shape and chill the dough overnight or bake same-day. The use of instant yeast speeds things up while still letting the discard contribute flavor.
Beginner-friendly sourdough baking – great sourdough flavor without needing long bulk fermentation if you use instant yeast alongside discard.
Ingredients
- Water (220 g)
- Sourdough starter – use sourdough discard or an active starter (120 g). The recipe below uses discard plus instant yeast; if you prefer active starter, omit the yeast and allow for much longer rise times.
- Butter – melted (80 g in dough; additional butter for the glaze)
- Eggs – large eggs (2 eggs, about 130 g total; use 3 small eggs if needed)
- Honey – for the dough and glaze (100 g in dough; additional honey for the glaze); maple syrup can substitute if desired
- Bread flour (700 g)
- Salt – plus flaky sea salt for finishing
- Instant yeast (7 g) – optional if you use active starter instead
- Heavy whipping cream – a small amount (about 30 g) to brush the tops before baking; water works in a pinch
How To Make Sourdough Discard Honey Butter Rolls
Start by combining the sourdough discard and water in the bowl of a stand mixer and stir to loosen. Add the melted butter, eggs, honey, bread flour, salt and instant yeast. Fit the mixer with a dough hook and mix on low until the ingredients form a rough dough, then let it rest for about 30 minutes (this helps the flour hydrate and relaxes the gluten).
Knead the dough on low speed for 3–5 minutes until it becomes smooth, elastic and slightly tacky but not sticky. If the dough feels tight or resists coming together, cover it and rest another 30 minutes—this lets the gluten relax and the butter incorporate more fully.
Kate’s Pro Tip
Rest the dough!
If it’s not smooth yet, give it extra rest time. The enriched dough benefits from patience so it can become soft and elastic.
Once the dough is soft and elastic, cover the bowl and let it rise until doubled in bulk. Because this is an enriched dough it can take longer than a lean dough, even with instant yeast—expect it to be a bit slower to puff up.
When doubled, divide the dough into portions (this recipe makes about 15 rolls at roughly 80 g each, but size is flexible). Shape each portion into a smooth ball and place them in a rectangular baking dish, spaced slightly apart. Cover and let proof until the rolls are puffed and nearly touching.
Preheat the oven to 190°C (375°F). Brush the tops with a little heavy cream (or water), then bake 25–30 minutes until golden brown. While the rolls bake, combine melted butter and honey to make a warm glaze. As soon as the rolls come from the oven, brush them generously with the honey-butter and finish with a sprinkle of flaky sea salt. Allow them to rest briefly, then serve warm.
Kate’s Pro Tip
Using Active Sourdough Starter
You can omit the instant yeast and rely on an active starter, but expect much longer bulk fermentation and proofing times. Keep the dough warm to encourage steady activity.
How To Store + Freeze
These rolls are best the day they’re baked. Store leftovers in a sealed bag at room temperature for up to three days and warm briefly before serving to refresh the texture.
To freeze, cool completely, place in a freezer bag, and store up to three months. Thaw at room temperature and reheat in a low oven to restore softness.
Sourdough Discard Honey Butter Rolls
Equipment
- Rectangle baking dish (9″ x 13″ recommended)
Ingredients
- 220 g Water
- 120 g Sourdough discard (or active starter)
- 80 g Butter, melted (plus 30 g melted for glaze)
- 2 large Eggs (about 130 g total)
- 100 g Honey (or maple syrup)
- 700 g Bread flour
- 12 g Salt
- 7 g Instant yeast (omit if using active starter)
- 30 g Heavy whipping cream (for brushing)
- Topping: 20 g Honey, 20 g Flaky sea salt
Instructions
- Combine discard and water in a stand mixer bowl. Add melted butter, eggs, honey, flour, salt and yeast.
- Mix with the dough hook until a rough dough forms. Rest 30 minutes.
- Knead on low for 3–5 minutes until dough is smooth and elastic; rest another 30 minutes if needed.
- Cover and let the dough double in bulk.
- Divide into 15 pieces (~80 g each), shape into smooth balls and place in a greased 9″ x 13″ pan. Cover and proof until doubled.
- Preheat oven to 190°C (375°F). Brush tops with heavy cream and bake 25–30 minutes until golden.
- Mix melted butter and honey for the glaze. Brush warm rolls with the glaze and sprinkle with flaky sea salt.
Notes
Sourdough discard works well with a small amount of instant yeast to speed proofing. If you use active starter only, omit the yeast and plan for significantly longer fermentation and proofing times.
Nutrition (per 85 g serving)
Calories: 263 kcal • Carbohydrates: 42 g • Protein: 7 g • Fat: 7 g • Sodium: 368 mg • Sugar: 7 g
Enjoy these warm from the oven—rate and comment below if you try them!
