Chocolate Sourdough Discard Rolls

As always, I was on a hunt to find new things to do with my sourdough discard and came across this recipe on my Instagram feed. This recipe is from @bakingwithgina, a home based baker from Singapore! Gina is lovely and I’ve been following her account for a couple months. Her recipes are always beautiful and absolutely mouthwatering! At first, I thought that her account only showed bread recipes that used active sourdough starter until I came across these rolls! I was overjoyed! The first time I made it, I followed her recipe exactly. It didn’t come out as nice as I wanted but my boyfriend enjoyed the whole loaf regardless! I prefer the rolls which are really yummy as sweet breakfast treats. I’m still looking for some sort of filling, maybe with candied orange peel or orange marmalade so that might be added to this page as I continue to experiment with this recipe.

My second time trying this recipe went much better! I added another third of a cup of flour and an egg. By enriching the dough, I made a more American bread, one that is sweeter and has a longer shelf life. As a college student, I usually can’t eat my baked goods within the week unless I give a few away first! So baking these as pull apart rolls made more sense for me. You can shape it into a traditional sandwich loaf and it will rise just as well. The first time I made this dough, I also didn’t realize that yeast should be added if your discard is a little old. I keep my discard in the refrigerator for up to three weeks because I think it stays good for that long. Scientifically, you should use it within three to five days according to King Arthur Flour so take my word with a grain of salt! Discard that is older can be added to almost any recipe to add flavor and just a tablespoon or two can go into most recipes without a problem. Lately, I’ve been using my discard for these rolls or for crumpets (hopefully a blog post will follow about that but I’ve been eating them before I can get a good picture!). Let me know if you have any favorite discard recipes that I haven’t yet featured on the blog and I’ll be sure to check them out! Happy baking!

Chocolate Sourdough Discard Roll Recipe

  • 200 grams (about 1 3/4 cup) sourdough discard
  • 100 grams whole milk
  • 290 grams bread flour
  • 30 grams sugar
  • 3 grams kosher salt
  • Pinch of yeast (about 1 teaspoon instant yeast) (This one depends on the age of your discard, it may need more or less depending on how long it has been sitting in the refrigerator
  • 30 grams unsalted butter
  • 1 large egg
  • 40 grams semi-sweet chocolate chips (If you use bittersweet, add some sugar to balance the recipe out)
  • 40 grams whole milk
  • 20 grams cocoa powder
  • 1 teaspoon espresso powder
  1. In a small bowl, melt the chips in the microwave in thirty second increments. Mine took about 1 min 30 seconds to melt fully but I still did it in increments to prevent burning the chocolate. Add the cocoa powder, 40 grams whole milk, and espresso powder and mix to form a paste. Set aside to cool.
  2. Mix together the discard, flour, sugar, salt, butter, milk, egg, and the chocolate paste. Knead until smooth. The bread should spring back when touch and the dough should be brown throughout the whole dough, not just marbled in.
  3. Set in an oiled bowl and cover. Let rise 3 hours.
  4. Punch dough down and let rest 15 minutes.
  5. Shape the dough. I made rolls like my other sourdough discard rolls. I rolled all the dough into a log and used unflavored dental floss to cut it into ten. I arranged those on prepared 9 inch cake pans in a circle to make tear apart loaves. This can also be made into a loaf like regular bread.
  6. Cover and let prove 3-3 1/2 hours.
  7. Preheat the oven to 350F. Once the dough has doubled and is puffy, bake for 25-30 minutes. If baking a loaf, you may need to bake 35 minutes.
  8. Remove from the tin and let cool on a wire rack. Enjoy some yummy bread!

Cinnamon Raisin Sourdough Discard Recipe

This is absolutely my favorite sourdough discard recipe that I’ve done so far and it is BELOVED by my mother. I distinctly remember her asking for a loaf of this bread rather than a birthday cake for her birthday, both of which I ended up providing for her special day. This recipe is adored by my entire household and I usually eat it with a dash of peanut butter and honey in the morning although it’s so sweet that you may not need it. This base recipe is actually the same as another favorite, my sourdough discard dinner rolls!

Like most bread I bake, this freezes well as long as you freeze immediately after it is cooled. I usually defrost by leaving it out overnight but that’s more of a personal preference. I have tried to make this bread vegan before by substituting applesauce for the eggs. Unfortunately, it was a little laggy for me when I did it the first time so you may have to bake it for longer if you do decide to substitute applesauce for the eggs. I didn’t love the taste as much as the normal bread but it’s definitely still very tasty.

One of the biggest mistakes that I made the first time I made this bread was that I rolled it out the wrong way! After the first prove, you should roll it out into a 6″x20″ rectangle. This means that it is six inches wide at the base and twenty inches tall. Guess who thought it was the opposite! I ended up twisting it a little to get it into the pan because it was wayyyyy too long and ended up with something akin to povitica which was yummy but not the original intention. I hope that you enjoy making and eating it as much as my family does and good luck!

Cinnamon Raisin Sourdough Discard Recipe

For the Bread

  • 113 grams sourdough discard (1/2 cup)
  • 361 grams All Purpose flour (3 cups)
  • 2 1/2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/4 teaspoon salt
  • 1 large egg
  • 71 grams unsalted butter, softened (5 tablespoons)
  • 152 grams lukewarm water (2/3 cup)

For the Filling

  • 60 grams granulated sugar (1/4 cup)
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoons All Purpose flour
  • 37 grams raisins (1/4 cup)
  • 37 grams chopped pecans (1/4 cup) (Can omit pecans if chosen, add 37 extra grams of raisins or 1/4 cup)
  • 1 large egg beaten with 1 tablespoon water (Meant to be a wash to get the bread to stick together once filling is added)
  1. Combine all the dough ingredients and knead until a soft smooth dough forms. You may need to add additional flour, it shouldn’t be sticky once you’re done kneading.
  2. Place in a greased container and let rise 1 1/2 – 2 hours or until doubled in bulk. Watch it carefully on hotter days, mine will sometimes be done in an hour.
  3. While dough is proving, make the filling. Combine the sugar, cinnamon, flour, raisins, and pecans in one bowl. Beat the egg with one tablespoon of water in another to a watery consistency. Put egg wash in the fridge if you won’t use it immediately after making it.
  4. Deflate dough and place on a floured work surface. Roll dough into a 6″ by 20″ rectangle.
  5. Brush dough with egg wash and sprinkle evenly with filling. Leave a 1″ margin around all sides to make sealing easier.
  6. Roll dough into a log lengthwise, from bottom to top. Pinch ends to seal and pinch long edge closed to seal.
  7. Transfer to a greased loaf pan (mine is a 9″) and let rise for about an hour or until the dough has risen 1″ above the rim of the pan.
  8. Preheat oven to 350F. Bake for 45 minutes. Tent with aluminum foil after the first 20 minutes in the oven. This is to make the internal temperature get up to 190F and this will take an hour or longer without the aluminum hat.
  9. Remove loaf from pan once done and cool. After cooled, freeze or enjoy immediately! Keeps for about 3 days at room temperature.

Note: PLEASE wait for your bread to cool! If you let the heat out too early, it both won’t slice properly and will turn as hard as a rock. By letting the internal temperature cool, the loaf retains moisture for MUCH longer.