These dinner rolls are one of the easiest things I make at my holiday meals and they are a massive hit, always! They’re a great way to use up sourdough discard, and only need a few ingredients. Dairy-free, soy-free, nut-free

The first time I made these rolls was last year, basing them off of a non-sourdough dinner roll recipe that I had developed for VegNews a few years ago. I ended up making them a couple times and now I’m obligated to make them for every holiday – for better or worse.😅 They may steal the show at your next dinner!

I love this recipe because you get a subtle tang from the sourdough discard but without the prolonged proofing time that comes with using just the starter. Fluffy, savory, with just a hint of sweetness, these rolls go well with everything on your plate during the holiday season, and are also great for making leftovers sandwiches.


Substitutions + Tips:
- Non-dairy milk – you definitely want to use plain and unsweetened as to have the most neutral flavor. Milks I suggest: soy, oat, or cashew.
- Sourdough discard – Sourdough discard is the remnants of starter that does not get re-fed, and is usually saved in the fridge, and is essential for this recipe. I feed my starter with half AP flour and half Whole Wheat flour so it is a little thicker and changes the color of the rolls slightly.
- Melted vegan butter – I used melted earth balance buttery sticks for this, and like the saltier profile for these rolls. You can use their soy-free, vegan butter if necessary.
- Instant yeast – I keep a jar of this in my fridge for long-term storage, and like it because it’s not mandatory to bloom it before using in a recipe, like active dry yeast. But, it can be subbed out with ADY in a ratio of 1:1.25, though some sites say it can be 1:1, just needs more rising time.
- Cane sugar – this is to balance the flavor in the rolls, but if you want them more like milk bread use 2-3 tablespoons of sugar instead.
- Unbleached all-purpose flour – you can also use bread flour for this recipe, but AP flour works great!
- Agave nectar – this is for brushing the rolls to give a lil’ hint of sweetness, but if you want more savory rolls, replace this with a tablespoon of melted butter.


Other sourdough discard recipes you will love!
- Sourdough Discard Garlic Knots
- One-Bowl Sourdough Banana Muffins
- Vegan Sourdough Pancakes with Roasted Peaches
- Vegan Fried Chicken and Sourdough Biscuits
- Grilled Sourdough Flatbread + White Bean Basil Spread

Sourdough Discard Dinner Rolls

These dinner rolls are one of the easiest things I make at my holiday meals and they are a massive hit, always! They're a great way to use up sourdough discard, and only need a few, simple ingredients.
Ingredients
For the rolls:
- 1 cup (245 ml) warm, unsweetened non-dairy milk
- 1 cup (270 g) sourdough discard
- 2 tablespoons (28 g) melted vegan butter
- 1 tablespoon (9 g) instant yeast
- 1 tablespoon (15 g) cane sugar
- 1 1/2 teaspoons sea salt
- 2 1/2 to 2 3/4 cups (356-404 g) unbleached all-purpose flour
For brushing:
- 1 tablespoon (15 ml) agave nectar
- 1 tablespoon (15 ml) unsweetened non-dairy milk
Instructions
- In a stand mixer bowl, place 1 cup non-dairy milk, sourdough discard, butter, instant yeast, sugar, and salt. Whisk until combined and let sit for 8 to 10 minutes, or until yeast starts to foam.
- Add flour to wet mixture 1/2 cup at a time, using a dough hook, and mix ingredients into a shaggy dough. Let dough sit for 10 minutes, then knead for 4 minutes, adding 1/4 cup more flour until dough forms a smooth ball. (Knead for 8 minutes if kneading by hand) Coat mixing bowl in oil and rotate dough inside until evenly coated.
- Cover bowl with plastic wrap or plate and leave to rise 30-45 minutes at room temperature. If your kitchen is cold, place bowl in oven with light on to proof. Once dough has risen and is pillow-y, sprinkle flour over your work surface and divide dough into 12 pieces of the same size. (A scale is helpful for this)
- Take each piece of dough, and fold them in half a couple times, then pinch the ends into the bottom to make them round, and place them in a lightly oiled 9x13-inch baking dish. Gently cover with plastic wrap, a baking sheet, or a damp towel and let proof for 30-45 minutes (again, using an oven with the light on if your kitchen is cold). You may need closer to an hour to proof, but don't go much longer or you will overproof. In the last 10 minutes, preheat oven to 350 degrees.
- In a small bowl or ramekin, whisk agave and 1 tablespoon (15 ml) non-dairy milk, then brush it over tops of rolls. Bake for 23-26 minutes, or until the tops are golden brown and internal temperature has reached 190 degrees. Once done, transfer to cooling rack and let set for at least 15-20 minutes before serving. (You can brush the last bit of agave mixture on top of the rolls again right after baking for a little sheen.)
Notes
- Melted vegan butter - I used melted earth balance buttery sticks for this, and like the saltier profile for these rolls.
- Instant yeast – I keep a jar of this in my fridge for long-term storage, and like it because you don’t need to bloom it before using in a recipe, like active dry yeast. But, it can be subbed out with ADY in a ratio of 1:1.25, though some sites say it can be 1:1, just needs more rising time.
- Cane sugar - this is to balance the flavor in the rolls, but if you want them more like milk bread use 2-3 tablespoons of sugar instead.
- Agave nectar - this is for brushing the rolls to give a lil' hint of sweetness, but if you want more savory rolls, replace this with a tablespoon of melted butter.

I hope you love these rolls, and if you give them a try make sure to tag me on instagram or TikTok @veganyackattack and leave a rating on the recipe card above! <3