Sourdough Discard Dinner Rolls

In a large mixing bowl, combine the warm milk, honey, and yeast. Let the mixture sit for about 5–10 minutes until it becomes foamy. Add the sourdough discard, softened butter, egg, and salt. Stir until combined, then gradually mix in the flour until a soft dough forms. Knead the dough for 8–10 minutes by hand or 6–7 minutes with a stand mixer until smooth and elastic.

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1½–2 hours, or until doubled in size.

Punch down the risen dough and divide it into 12 equal portions. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish. Cover and let the rolls rise again for 30–45 minutes until puffy. Meanwhile, preheat the oven to 375°F. Bake for 20–22 minutes, or until the tops are beautifully golden brown and the internal temperature reaches about 190°F.

Remove the rolls from the oven and immediately brush the tops with melted butter. Allow them to cool for about 10 minutes before serving. These rolls are best enjoyed warm with butter, honey, homemade jam, or alongside your favorite soups, stews, roasted meats, and holiday meals.