Savory Sourdough Discard Rolls with Spinach & Mushrooms

Discover the joy of baking with these soft, savory sourdough discard rolls filled with a flavorful mixture of sautéed spinach and mushrooms. Perfect for brunch, a wholesome snack, or a delicious side, these rolls transform simple ingredients into a comforting culinary experience.

Using sourdough discard reduces waste while adding a subtle tang to the dough, complementing the earthy filling beautifully. Each bite melts in your mouth with a combination of fluffy bread, tender greens, and savory cheese for an irresistible treat.

Ingredients

• Sourdough discard (unfed): One cup of tangy, unused sourdough starter to add moisture and flavor to the dough.
• All-purpose flour: 2 to 2½ cups to create a soft and elastic bread dough base for the rolls.
• Sugar or honey: Two tablespoons optional for slight browning and a touch of natural sweetness.
• Salt: One teaspoon to enhance the overall flavor of the dough and balance sweetness.
• Instant yeast: 2½ teaspoons added to boost rise and ensure fluffy, airy rolls.
• Warm milk: Half a cup to activate yeast and hydrate the dough for softness.
• Melted butter or oil: Two tablespoons to enrich the dough, improving tenderness and crumb.
• Large egg: One egg that binds ingredients together while adding richness.
• Olive oil: One tablespoon for sautéing vegetables imparting a light, fruity flavor.
• Small onion: Finely chopped to add sweetness and depth to the filling.
• Garlic cloves: Two to three minced for pungent aromatic notes in the filling.
• Mushrooms: Approximately 250 grams sliced to provide umami and earthy texture.
• Fresh spinach: Three cups packed with vibrant, tender greens and mild flavor.
• Salt & black pepper: To season the sautéed vegetables and bring out natural flavors.
• Dried thyme or Italian seasoning: Half a teaspoon for herbal and savory complexity.
• Shredded cheese: Half a cup optional (mozzarella, cheddar, or Parmesan) for gooey, rich filling.
• Egg wash: One beaten egg combined with a tablespoon of water for a glossy, golden crust.
• Sesame seeds or flaky salt: Optional toppings for added texture and visual appeal.

Instructions

Prepare the Dough Mixture

In a large bowl, combine the sourdough discard, warm milk, melted butter or oil, egg, sugar, and instant yeast. Mixing these wet ingredients first ensures the yeast activates evenly and the fats incorporate smoothly, creating a rich dough base.

Add Flour and Knead

Gradually add 2 cups of flour and salt to the mixture, stirring until a soft dough forms. Turn the dough onto a floured surface and knead for 7 to 8 minutes, adding flour as needed to prevent sticking, until the dough becomes smooth and elastic. Kneading develops gluten for a tender, airy texture.

First Rise

Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1½ hours. This fermentation step builds flavor and volume.

Sauté the Filling

Heat olive oil in a skillet over medium heat. Sauté the chopped onion until softened, around 3 to 4 minutes, then add minced garlic and cook for 30 seconds until fragrant. Stir in sliced mushrooms, seasoning with salt, pepper, and dried thyme or Italian seasoning, cooking until mushrooms brown and release flavor. Add fresh spinach and cook until wilted. Remove from heat and allow to cool slightly before mixing in shredded cheese if using, which will add a creamy, melty texture to the filling.

Shape the Rolls

Punch down the risen dough and roll it out into a 30 x 20 cm (12 x 8 inch) rectangle on a floured surface. Spread the cooled spinach and mushroom filling evenly over the dough, then carefully roll the dough from the long side into a tight log. Slice into 12 equal portions and arrange them cut-side up in a greased baking dish. This shaping step creates perfectly portioned rolls packed with filling.

Second Rise and Egg Wash

Cover the rolls and let them rise for another 30 to 40 minutes until puffy. Brush the tops gently with the beaten egg wash to achieve a shiny, golden crust during baking. Sprinkle sesame seeds or flaky salt on top if desired for added texture and flavor.

Bake until Golden

Preheat your oven to 190 °C (375 °F). Bake the rolls for 20 to 25 minutes until golden brown and cooked through. The aroma will fill your kitchen as the crust crisps and the filling melds wonderfully inside.

Serve Warm

Enjoy these rolls warm as a snack, part of a brunch spread, or alongside soups and salads. Their soft crumb and savory filling make everyone reach for seconds.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat gently in the oven to restore softness and warmth.

Serving Suggestions

Serve these savory rolls warm alongside a fresh green salad or creamy soup for a comforting meal. They also pair beautifully with eggs and roasted vegetables for a hearty brunch.

FAQs

Can I use fed sourdough starter instead of discard?

It’s best to use unfed discard to keep the dough balanced; fed starter may alter fermentation times and flavor.

Is it possible to make these rolls vegan?

Yes, substitute milk with plant-based milk, use oil instead of butter, and omit the egg or use an egg replacer for both dough and egg wash.

Can I prepare the filling ahead of time?

Absolutely, sauté the vegetables in advance and cool before assembling. This saves time on baking day while maintaining fresh flavors.

What cheese works best for the filling?

Mozzarella melts smoothly, cheddar adds sharpness, and Parmesan offers a salty bite—feel free to mix or substitute to your preference.

How do I know if the rolls are fully baked?

They should be golden brown on top, sound hollow when tapped, and an internal temperature of 190 °F (88 °C) confirms doneness.

Can I add other vegetables to the filling?

Yes, sautéed bell peppers, leeks, or zucchini complement the mushrooms and spinach well and add extra nutrition.

What if I don’t have instant yeast?

You can use active dry yeast instead but dissolve it in warm milk first and adjust rising times accordingly.

Savory Sourdough Rolls Spinach Mushrooms

Soft sourdough discard rolls filled with sautéed spinach and mushrooms, ideal for brunch, snacks, or as a savory side to complement any meal.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 12 people

Calories 210 kcal

Equipment

• 1 large bowl for mixing dough
• 1 skillet for sautéing filling
• 1 baking dish for baking rolls

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 mozzarella, cheddar, or Parmesan, optional

• 1 egg beaten with 1 tablespoon water egg wash
• Sesame seeds or flaky salt optional

Instructions

 

• In a large bowl, combine sourdough discard, warm milk, melted butter or oil, egg, sugar (if using), and 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.
• Prepare the filling by heating olive oil in a skillet over medium heat.
• Add chopped onion and cook until softened, about 3 to 4 minutes.
• Stir in minced garlic and cook for 30 seconds.
• Add sliced mushrooms, season with salt, pepper, and thyme, and cook until browned.
• Add spinach and cook until wilted, then remove from heat and let cool slightly.
• Stir in shredded cheese if using.
• Punch down the risen dough and roll it into a rectangle approximately 12 by 8 inches.
• Spread the spinach and mushroom filling evenly over the dough.
• Roll dough tightly from the long side into a log shape.
• Slice the log into 12 equal pieces and place them cut-side up in a greased baking dish.
• Cover rolls and let rise for 30 to 40 minutes until puffy.
• Brush rolls with egg wash and sprinkle with sesame seeds or flaky salt if desired.
• Bake in a preheated 375 °F (190 °C) oven for 20 to 25 minutes until golden brown.
• Serve warm as a snack, brunch dish, or side with soups and salads.

Notes

• Use Fontina, Swiss, or feta cheese for varied flavors.
• Add sautéed bell peppers or leeks to the filling for extra veggies.
• Replace up to 1/2 cup flour with whole wheat for a heartier dough.
• Assemble rolls in advance and refrigerate; bake fresh when ready.