Soft Sourdough Discard Dinner Rolls

1. Heat milk + butter in the microwave (45–60 seconds) until warm and melted.
2. Stir in sugar and let cool until warm, not hot.
3. Sprinkle in yeast and let sit 5–10 minutes until foamy.
4. Add sourdough discard, egg, egg yolk, and salt.
5. Mix, then add flour gradually until a soft, slightly tacky dough forms.
6. Knead 5–7 minutes until smooth.
7. Cover and let rise 1–1½ hours.
8. Divide into 16 rolls, shape into balls, and place in a greased pan.

To bake (same day):

Let rise 30–60 minutes until puffy. Bake at 350°F for 18–22 minutes. Brush with butter.

Overnight option (best):

Cover and refrigerate after shaping. Next day: let sit out 45–90 minutes, then bake.

Freeze option:

Freeze after shaping. Thaw overnight in fridge then sit out 45-90 mins at room temp or move them from freezer to counter for 3-5 hours. Bake once puffy.