Onion Rolls With Sourdough Discard

Berta Lily
by Berta Lily
12 rolls
6 hr 20 min

The time has come! I am ready to start baking with dough that requires kneading :) I am excited about this new adventure and it is off to a good start. I have been making sourdough starter for the past couple days and the process involves a lot of discard. Rather then throwing it in the garbage, I have been using it for other breads. These onion rolls came out delicious!

Here is my sourdough discard, she is needing a little more time before she's ready to be bread on her own :P

I had some onion and butter already from perogies left over.

I started by melting the butter for 30 seconds in the microwave.

Then I microwaved 2/3 cup of milk for 3 seconds as well.

I added 2 teaspoons of instant yeast to the warm milk.

Also add 2 teaspoons of sugar, stir and let it sit for a few minutes. This will also the instant yeast to start eating the sugar. You will be able to smell it activate, it will smell like fresh bread.

I also mixed in 1 cup of the sourdough discard.

Then I add the melted onion butter and mixed in 2 cups of flour.

A whisk is actually not a good tool for this part. You are better off using a wooden spoon until everything seems combined.

Then flour a clean surface and knead the dough for 5 minutes. This part seemed intimidating to me but is actually somewhat therapeutic!

After the 5 minutes of kneading, you will see that the dough starts taking a shape and becoming less sticky.

Cover the bowl, I use a plastic hair cap, but plastic wrap works fine.

Then stick in a warmed oven (I preheat mine to 150 degrees then turn it off).

Wait for it to double is size which took about 5 hours.

Then bunch it. I have no idea why, every recipe seems to have this step.

Knead again for about 5 minutes and then cut into small sections.

A lot of recipes say to use a scale to get each roll the same size, this is a little too neorotic for me and I don't have a scale so I just eye ball it.

Place on a baking sheet.

Let them sit in a warm space for another hour under a tea towel.

Bake for 20 minutes at 350 degrees.

I made these into little buns but they were honestly so buttery and delicious all by themselves.

Onion Rolls With Sourdough Discard
Recipe details
  • 12  rolls
  • Prep time: 6 Hours Cook time: 20 Minutes Total time: 6 hr 20 min
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  • 2/3 cup milk lightly warmed
  • 1/2 chopped onion
  • 2 teaspoons instant yeast
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter melted
  • 1/2 chopped onion
  • 2 teaspoons salt
  • 1 cup sourdough discard 
  • 2 cups all purpose flour

add chopped onion to butter bowl with butter and microwave for 1 minute
in a seperate bowl, combine warmed milk, instant yeast and sugar
stir in sourdough discard and let it sit for a few minutes to allow instant yeast to activate
add buttered onions
add flour and salt and mix together with a wooden spoon and mix together
place on floured surface and knead for 5 minutes
place back in bowl, cover with plastic and put in warm place for 5 hours to rise
knead again and shape into 12 small balls
let rise on baking sheet under a tea towel for another hour
bake at 350 degrees for 20 minutes