Soft, Fluffy, Buttery Sourdough Discard Dinner Rolls

In a large mixing bowl, combine 1 cup of sourdough discard, 2 cups of flour, 1 cup of water, and 1 tsp of salt. Mix the ingredients together until they form a shaggy dough.

Knead the dough for 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.

Preheat the oven to 375°F (375°F). Line a baking sheet with parchment paper.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.

Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.

Brush the tops of the rolls with 2 tbsp of melted butter.

Bake the rolls in the preheated oven for 20 minutes, or until they are golden brown.

Remove the rolls from the oven and let them cool on a wire rack for 5 minutes before serving.

Serve the rolls warm, or let them cool completely and store them in an airtight container for up to 3 days.