Put your spent starter to work with my deliciously savory Garlic Herb Sourdough Discard Rolls recipe. These flavorful dinner rolls are perfect for serving with cozy, casual favorites like soup, but are fancy enough to hold their own on your Thanksgiving or Christmas table!
The holidays are fast approaching, so I’m already mapping out my menu. While turkey is a given, I like to shake things up with new sides every year. This time around, I’m thinking of adding these garlicky, herby sourdough discard rolls as a level-up from store-bought tear-and-share rolls.
These delicate dinner rolls are soft and fluffy—just what you want next to your Thanksgiving turkey and savory make-ahead stuffing. While they have familiar textural characteristics, sourdough discard gives them a delightfully tangy undertone. Add some rosemary garlic seasoning to their tops and they’re liable to steal the show!
Not only are they cheaper than heat and serve trays you buy at the store, sourdough discard rolls are also fresher, more flavorful, and free from any weird preservatives or artificial ingredients. And while they’re destined to impress (who can resist the smell of freshly baked bread?!?), this recipe is easy enough to pull off anytime you’re craving some carb-y comfort.
Jump to:
- What do they taste like?
- Why You’ll Love This Sourdough Discard Recipe
- Ingredients
- Substitutions
- How To Make Garlic-Herb Dinner Rolls With Sourdough Discard
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage & Reheating Instructions
- Sourdough Discard Dinner Roll Nutrition
- Pricing Info
- FAQs
- Other Holiday Recipes
- Recipe
What do they taste like?
These garlic rosemary sourdough discard rolls are soft and pillowy inside with a light golden crust that gives just the right amount of chew. The sourdough discard lends a subtle tang—not overpowering, but enough to give some character—while the yeast makes them wonderfully fluffy and quick to rise.
Fresh rosemary and garlic powder infuse each bite with cozy, savory notes that feel right at home on any fall or winter table. A hint of sea salt and black pepper adds balance, while the avocado oil and eggs make the rolls rich, tender, and buttery-tasting despite being dairy-free.
The result? Sourdough dinner rolls that are herbaceous, and irresistibly soft—perfect for sopping up soups and gravies, or for enjoying on their own straight out of the oven with a little grass-fed butter.
Why You’ll Love This Sourdough Discard Recipe
- Simple & Speedy – Unlike classic sourdough rolls that can take 24 hours or more, using sourdough discard and yeast ensures the tangy flavor and fluffy texture we’re after in a fraction of the time.
- Easily Customizable – Can’t do garlic? Swap in parmesan or asiago. Want more spice? Add a few shakes of red pepper flakes. It’s a snap to adjust the herby seasoning to fit whatever mood you’re in!
- All-Natural – As convenient as store-bought rolls are, they’re often chock-full of artificial stuff like preservatives, sweeteners, emulsifiers, and “natural” flavors. These easy DIY sourdough discard rolls have none of that—just real, clean ingredients you could find in any home kitchen! Best of all, not only are they better for you—they taste better, too.
Ingredients
- Sourdough Discard – Since we’re adding yeast to the mix, it’s perfectly fine if your discard is very dormant. Note the older the discard, the tangier the sourdough flavor will be!
- Instant Yeast – Fast acting yeast doesn’t require proofing and works more quickly than active dry yeast. In other words, it’s great if you’re short on time!
- Granulated Sugar – Just a little bit of sugar is needed to feed the yeast, giving it greater lifting power than without.
- Large Eggs – Adding eggs to our dinner rolls increases both the fat and protein, yielding a softer crumb and a higher rise. If you’re using liquid eggs, note that 1 large egg = ¼ cup.
- Avocado Oil – We add a bit of oil to the dough to create an even more tender texture.
- Bread Flour – The extra protein in bread flour is essential to a successful rise.
- Garlic Powder, Sea Salt & Black Pepper – Simple seasonings that bring big flavor. Make sure to use freshly cracked black pepper for the best results.
- Fresh Rosemary – This hearty, piney-tasting herb is well-suited to most cold-weather meals. Use fresh rosemary instead of dried, which can get rather pointy and sharp as the heat dries it out further.
Substitutions
- Sourdough Discard – You can also use freshly-fed or bubbly sourdough starter in a 1:1 ratio, but the resulting rolls may not taste as tangy since they’ll be less acidic.
- Instant Yeast – You’re welcome to swap in active dry yeast in a 1:1 ratio. Just note that the first “proofing” step will take a bit longer, especially if your discard is cold from the fridge. Wait until the mixture looks frothy and bubbly on top before proceeding.
- Granulated Sugar – Simple carbs help activate yeast, regardless of their form. You can use an equal amount of cane sugar, superfine/caster sugar, light brown sugar, or a liquid sweetener like agave or honey. Note that using liquid sweetener may require you to add a bit extra flour during the kneading stage.
- Large Eggs – I haven’t tried it, but I *think* flax eggs should work in the dough, even if the resulting rolls aren’t quite as soft. To replace the egg wash, use milk, cream, melted butter, or oil.
- Avocado Oil – Canola oil is less expensive and has a similarly heart-healthy fat makeup. You can also use olive oil, but it may impart another layer of flavor.
- Bread Flour – If needed, you can hack your way to homemade bread flour using all-purpose flour and vital wheat gluten. Measure out a cup of AP, then remove 1 ½ teaspoons and replace it with 1 ½ teaspoons of vital wheat gluten. Stir well to combine before continuing.
- Garlic Powder & Sea Salt – In a pinch, try using garlic salt. Just note that garlic salt will have a higher salt ratio than our homemade blend, so be careful to not overdo it.
- Fresh Rosemary – Feel free to omit it or swap in another fresh, hard herb like thyme. Alternatively, add a few rasps of freshly grated parmesan instead.
How To Make Garlic-Herb Dinner Rolls With Sourdough Discard
These homemade tear-and-share rolls come together in a few simple steps:
Step 1: Proof the Yeast. Add your sourdough discard, instant yeast, and sugar to the bowl of a stand mixer. Give it a quick stir, then let it hang out for a few minutes. When the surface starts to bubble, you’ll know your yeast is alive and ready to work its magic.
Step 2: Add Wet Ingredients. Crack in the egg, pour in the avocado oil, and mix everything together until smooth and creamy. This combo adds richness and helps the rolls bake up super soft.
Step 3: Dry Ingredients. Add the bread flour, garlic powder, salt, and pepper to the bowl. Using the dough hook, knead on medium speed for about 4-5 minutes, or until the dough feels smooth, stretchy, and just slightly tacky to the touch.
Step 4: Shape & Rise. Divide the dough into 12 equal pieces—about 85 grams each if you want to be precise. Roll them into smooth balls and nestle them into a parchment-lined 9×13-inch baking dish. Cover lightly and let them rise in a warm spot until doubled in size and puffy.
Step 5: Mix Rosemary Garlic Topping. In a small bowl, whisk together the chopped fresh rosemary, garlic powder, and a pinch of salt and pepper. Set this fragrant mixture aside—it’s your secret dinner roll weapon.
Step 6: Top & Bake. Brush the proofed rolls with a little egg wash to give them that beautiful golden sheen. Sprinkle the rosemary garlic seasoning evenly over the tops, then bake at 350ºF for 25-30 minutes, until golden and irresistible.
Step 7: Cool & Enjoy. Let the rolls cool for a few minutes (if you can wait!), then serve warm. They’re perfect with butter, soup, or straight from the pan.
Optional Variations & Dietary Adjustments
- Classic Herb Blend – Swap the rosemary for a mix of thyme, parsley, and oregano for a more traditional dinner roll flavor that pairs beautifully with creamy turkey noodle soup.
- Cheesy Garlic Rolls – Skip the rosemary and sprinkle shredded parmesan, asiago, or pecorino over the tops before baking for a salty, melty, golden crust.
- Everything Bagel Rolls – Brush the rolls with egg wash, then sprinkle with everything bagel seasoning for a fun, savory twist that’s perfect for breakfast sandwiches.
- Sweet Maple Butter Rolls – Skip the garlic and herbs, and instead brush the baked rolls with melted butter mixed with maple syrup, then sprinkle with sparkly cinnamon sugar for a cozy, brunch-ready variation.
- Roasted Garlic & Chive Rolls – Roast a whole head of garlic, mash the cloves into the dough, and replace the rosemary with fresh chopped chives for a milder, buttery garlic flavor.
Serving Suggestions
These garlic rosemary sourdough discard dinner rolls instantly make any meal feel homemade and special. They’re perfect alongside cozy favorites like roasted tomato soup, easy lasagna soup, or Instant Pot chicken and rice soup. They also pair well with hearty mains like cajun salmon pasta, Dutch oven chicken breast & veggies, or crockpot london broil.
For a more casual meal, serve them warm with salted butter or herby olive oil for dipping. You can also use them as the base for mini sandwiches or sliders—just slice one open and slather it with the condiments of your choice before tucking in meat and veggies. And if you happen to have any leftover (unlikely), cube them up to make the most flavorful herb croutons ever!
Recipe Success Tips
- Discard stages. Sourdough discard doesn’t need to be bubbly, but it should smell pleasantly tangy. The older the discard (and the more hooch on top), the more pronounced the flavor will be.
- Warm up your liquids. Using slightly warm (not hot!) ingredients helps the yeast activate faster and gives your dough a better rise.
- Knead just enough. You’re looking for a smooth, elastic dough that bounces back when poked. Over-kneading can make the rolls dense; under-kneading can make them flat.
- Proof in a cozy spot. Yeast loves to be warm and snuggly. Place your covered rolls near a sunny window or inside your oven with just the light on to help them rise faster.
- Don’t rush the rise. Let the dough double in size before baking—this ensures pillowy, airy rolls. Remember: watch the dough, not the clock!
- Go heavy on the herbs. Fresh rosemary loses a bit of potency in the oven, so don’t be afraid to use a generous hand.
- Brush with care. When applying the egg wash, use a light touch to avoid deflating the rolls—you just want a thin, glossy coat.
- Cool slightly before serving. As tempting as it is to tear into them immediately, letting the rolls rest for 5-10 minutes helps the crumb set and makes them easier to handle.
Storage & Reheating Instructions
- Room Temperature – Keep your rolls covered tightly in the baking dish or transfer them to an airtight container. They’ll stay soft and fresh at room temperature for up to 2 days.
- Refrigerating – I typically don’t recommend putting your bread in a humid fridge, where it has a tendency to go stale. You’re better off freezing them.
- Freezing – Sourdough discard rolls freeze beautifully! Once completely cool, wrap the entire tray tightly in plastic wrap and foil, or freeze individual rolls in freezer bags for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, at room temperature for a few hours, or in a toaster oven on low heat.
- Reheating – To restore that just-baked warmth and softness, cover the rolls with foil and warm them in a 325ºF oven for 10-12 minutes. For individual rolls, you can microwave one for 10-15 seconds—just enough to soften it without drying it out. Brush with melted butter or olive oil before serving for an extra fresh-from-the-oven finish.
Sourdough Discard Dinner Roll Nutrition
At about 231 calories per dinner roll, these are a satisfying addition to any meal without being overly heavy. Each serving provides 8 grams of protein thanks to the eggs and bread flour, which helps balance the 38 grams of carbs, giving you steady energy rather than a quick spike.
The 5 grams of fat (primarily from avocado oil and eggs) add tenderness and flavor while keeping the rolls moist. The sodium content (798 mg) is on the higher side due to the salt and seasonings, so if you’re watching your sodium intake, consider reducing the added salt or replacing it with some fresh lemon zest.
Overall, these rolls are soft, aromatic, and satisfying, with just enough protein to make them a wholesome side for soups, salads, or hearty mains. Enjoy dunking, sopping, and slathering them with all your favorite meals and spreads!
Total nutritional content per serving is:
- Calories: 231 calories
- Carbohydrates: 38 grams
- Protein: 8 grams
- Total Fat: 5 grams
- Sodium: 798 mg
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 160 g sourdough discard: $0.10
- 1 ½ tbsp instant yeast: $0.51
- 1 tbsp granulated sugar: $0.01
- 2 large eggs: $0.90
- 3 tbsp avocado oil: $0.57
- 4 tsp sea salt: $0.04
- 2 tsp garlic powder: $0.04
- 520 g bread flour: $1.28
- 1 tbsp fresh rosemary: $0.36
- ¼ tsp black pepper: $0.01
The total comes out to be around $3.82 or roughly $0.32 per roll!
FAQs
Yes—just make sure to dissolve it in warm water with the sugar first and let it sit for about 5-10 minutes until foamy. This step “wakes up” the yeast before adding it to your dough. The rolls may take a little longer to rise, but the result will be just as soft and delicious.
Yep! Despite the targeted branding, both are designed to be mixed directly into dry ingredients without needing to be proofed in warm water first. (I like to proof it anyway just to be sure!)
You don’t have to use bread flour, but it definitely makes a difference. Bread flour has a higher protein content than all-purpose flour, which helps the dough develop more gluten and gives the rolls their signature light, chewy texture and better rise. If you only have all-purpose flour, consider fortifying it with vital wheat gluten. Measure out a cup of AP, remove 1 ½ teaspoons of flour and replace with 1 ½ teaspoons of protein-rich gluten, then stir to combine.
Other Holiday Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Rosemary Garlic Sourdough Discard Rolls
Equipment
- 1 food scale
- 1 stand mixer
- 1 9×13 baking dish
Ingredients
Sourdough Discard Rolls:
- 240 g warm water (between 95-105℉)
- 160 g sourdough discard room temperature
- 1 ½ tbsp instant yeast
- 1 tbsp granulated sugar
- 1 large egg
- 3 tbsp avocado oil
- 2 tsp sea salt
- 1 tsp garlic powder
- 520 g bread flour
Egg Wash:
- 1 large egg
- 1 tbsp cold water
Rosemary Garlic Salt:
- 1 tbsp fresh rosemary chopped finely
- 2 tsp sea salt
- 1 tsp garlic powder
- ¼ tsp black pepper
Instructions
- In a stand mixer using the whisk attachment, whisk together the warm water and sourdough discard until well combined. Add the yeast and sugar and whisk together again.
- Add the egg, oil, salt, and garlic powder and whisk again to combine.
- Change to the dough hook attachment, add the flour, and run the stand mixer for 4-5 minutes, allowing it to knead the dough and form a smooth dough.
- Transfer the dough to a floured surface and divide the dough into 12 equal pieces (about 85 g each). Shape into uniform balls and place them in a parchment-lined 9×13 baking dish.
- Cover the rolls with a damp cloth and allow to rise in a warm place for 30-45 minutes, or until they have doubled in size. Meanwhile, preheat the oven to 350℉.
- While the rolls are rising, whisk together the egg and water to make the egg wash. Set aside. In a separate bowl, stir together all the rosemary salt ingredients and set aside as well.
- When the rolls are finished rising, uncover and brush them gently with the egg wash and sprinkle evenly with the rosemary garlic salt. Bake in the preheated oven for 25-30 minutes, or until golden brown. Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Leave a Reply