Savory Sourdough Discard Rolls with Spinach & Mushrooms

These Soft Savory Sourdough Discard Rolls filled with vibrant sautéed spinach and earthy mushrooms are a delightful way to use your sourdough discard. Perfectly golden on the outside and pillowy soft inside, they make an inviting addition to brunch spreads or a comforting snack anytime.

The savory filling melds beautifully with the subtle tang from sourdough, creating an irresistible taste combination that celebrates fresh ingredients and homestyle baking.

Ingredients

• Sourdough discard: 1 cup unfed discard adds tangy flavor and tender texture to the dough, making use of your starter discard.
• All-purpose flour: 2 to 2½ cups provides structure and elasticity needed for soft, fluffy rolls.
• Sugar or honey: 2 tablespoons optional sweetener to promote browning and balance savory notes.
• Salt: 1 teaspoon enhances overall flavor and strengthens gluten development.
• Instant yeast: 2½ teaspoons to boost rise for a light, airy dough in shorter time.
• Warm milk: 1/2 cup gently hydrates and enriches the dough, helping yeast activation.
• Melted butter or oil: 2 tablespoons for tenderness and subtle richness in the bread.
• Large egg: 1 egg enriches the dough and provides structure and color.
• Olive oil: 1 tablespoon to sauté and soften onion and garlic, bringing out their sweetness.
• Small onion: 1 finely chopped, adds aromatic sweetness and depth to the filling.
• Garlic cloves: 2 to 3 minced for a gentle pungency and savory warmth.
• Mushrooms: 250 grams sliced, for an earthy, meaty texture that complements spinach.
• Fresh spinach: 3 cups adds vibrant color, nutrients, and a delicate mildness.
• Salt & black pepper: to season and balance flavors in the filling.
• Dried thyme or Italian seasoning: 1/2 teaspoon infuses herbal aroma and savory complexity.
• Shredded cheese: 1/2 cup optional mozzarella, cheddar, or Parmesan for creamy melt and bite.
• Egg wash: beaten egg with water for brushing ensures a shiny golden crust.
• Sesame seeds or flaky salt: optional toppings to add crunch and visual appeal.

Instructions

Combine Wet Ingredients and Yeast

In a large bowl, mix sourdough discard with warm milk, melted butter or oil, egg, sugar if using, and instant yeast. This creates a flavorful liquid base where yeast can begin activating alongside the enriched dough components.

Incorporate Flour and Salt

Gradually stir in 2 cups of all-purpose flour and salt until a soft dough forms. Adding flour gradually lets you gauge the dough consistency for a soft but workable texture before kneading.

Knead the Dough Until Smooth

Turn the dough onto a floured surface and knead for 7 to 8 minutes, adding flour as necessary. Kneading develops gluten to create elasticity and strength, yielding soft but structured rolls.

First Rise in a Warm Place

Place the dough in a greased bowl, cover it, and let it rise until doubled in volume (about 1 to 1½ hours). This fermentation builds flavor and lightens the dough by trapping air bubbles.

Sauté Aromatics and Vegetables

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 3 to 4 minutes. Stir in garlic and cook briefly for aroma to develop. Add sliced mushrooms, season with salt, pepper, and thyme, then cook until browned for a rich umami base.

Add Spinach and Cheese

Stir in fresh spinach and cook just until wilted, preserving its bright color and nutrients. Remove from heat and gently fold in shredded cheese if using to add creamy richness to the filling.

Shape Dough into a Rectangle

Punch down the risen dough to release gas and roll it out on a floured surface into a rectangle roughly 30 by 20 centimeters (12 by 8 inches). This shape facilitates even spreading of the filling for uniform rolls.

Spread Filling and Roll Up

Evenly spread the spinach and mushroom mixture over the dough surface. Starting from the long edge, roll it tightly into a log to encase the filling, ensuring well-defined individual rolls after slicing.

Slice and Arrange Rolls

Cut the rolled log into 12 equal pieces and place them cut-side up in a greased baking dish. This arrangement allows each roll to expand upward and touch neighbors, creating soft sides.

Second Rise and Apply Egg Wash

Cover the rolls and let them rise for 30 to 40 minutes until puffy, encouraging a soft crumb. Brush with egg wash, which helps develop a beautiful golden, glossy crust. Sprinkle sesame seeds or flaky salt on top if desired for texture and flavor contrast.

Bake Until Golden Brown

Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes until golden brown and cooked through. This final bake sets the shape and develops a delicious crust.

Serve Warm and Enjoy

Serve the rolls warm for best flavor and texture, ideal as a snack, part of brunch, or alongside soups and fresh salads. Their versatility makes them a wholesome crowd-pleaser.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Reheat gently before serving to restore softness and aroma.

Serving Suggestions

These savory rolls pair beautifully with a bowl of homemade soup or a crisp green salad for a balanced meal. They also make a delightful addition to brunch boards alongside eggs and fresh fruit.

FAQs

Can I omit the sourdough discard?

Yes, you can substitute with an additional 1 cup of all-purpose flour and a bit more milk, adjusting for dough consistency, but the unique tang will be missing.

What type of mushrooms work best?

Common white or cremini mushrooms are ideal for their mild flavor and texture, but you can experiment with shiitake or portobello for earthier notes.

Can I freeze these rolls?

Absolutely! Wrap cooled rolls tightly and freeze for up to 3 months. Thaw overnight and warm before serving.

Is this recipe vegan-friendly?

To veganize, replace butter with plant-based oil, use a flax egg substitute, and omit cheese or use vegan cheese alternatives.

How do I know when the rolls are fully baked?

They should be golden brown with a hollow sound when tapped underneath. Internal temperature around 190°F (88°C) confirms doneness.

Can I add other herbs?

Yes, fresh rosemary, sage, or basil can be added to the filling or dough for personalized flavor profiles.

Sourdough Rolls with Spinach Mushrooms

Soft, savory sourdough rolls filled with a flavorful blend of sautéed spinach and mushrooms, ideal for brunch, snacks, or as a delicious side.

Print Recipe Pin Recipe

Prep Time 1 hour hr 50 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Side Dish, Snack

Cuisine American

Servings 12 people

Calories 240 kcal

Equipment

• 1 large bowl
• 1 skillet for sautéing filling
• 1 baking dish greased, to bake rolls
• 1 rolling surface floured

Ingredients

  

• 1 cup sourdough discard unfed
• 2 to 2 1/2 cups all-purpose flour
• 2 tablespoons sugar or honey optional
• 1 teaspoon salt
• 2 1/2 teaspoons instant yeast
• 1/2 cup warm milk
• 2 tablespoons melted butter or oil
• 1 large egg

• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 to 3 garlic cloves minced
• 8 to 9 oz mushrooms sliced
• 3 cups fresh spinach
• Salt and black pepper to taste
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 cup shredded cheese optional: mozzarella, cheddar, or Parmesan

• 1 egg beaten with 1 tablespoon water egg wash
• Optional: sesame seeds or flaky salt for topping

Instructions

 

• In a large bowl, combine sourdough discard, warm milk, melted butter or oil, egg, sugar or honey if using, and instant yeast.
• Gradually add 2 cups of flour and salt, stirring until a soft dough forms.
• Turn dough onto a floured surface and knead for 7 to 8 minutes, adding more flour if needed, until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
• Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
• Add minced garlic and cook for 30 seconds.
• Add sliced mushrooms, season with salt, pepper, and thyme or Italian seasoning, and cook until mushrooms are browned.
• Stir in fresh spinach and cook until wilted, then remove from heat and let cool slightly.
• Mix in shredded cheese if using.
• Punch down the risen dough and roll it out into a rectangle about 12 by 8 inches.
• Spread the spinach and mushroom filling evenly over the dough.
• Roll the dough tightly from the long side into a log.
• Slice the log into 12 equal pieces and place cut side up in a greased baking dish.
• Cover and let the rolls rise for 30 to 40 minutes until puffy.
• Brush the rolls with egg wash and sprinkle with sesame seeds or flaky salt if desired.
• Bake in a preheated 375 °F oven for 20 to 25 minutes until golden brown.
• Serve warm as a snack, brunch item, or side with soups and salads.

Notes

• Use Fontina, Swiss, or feta cheese for different flavors.
• Add sautéed bell peppers or leeks to the filling for variety.
• Substitute up to 1/2 cup whole-wheat flour in the dough for heartiness.
• You can assemble the rolls ahead and refrigerate; bake fresh when ready.