Place the bowl of a stand mixer on a kitchen scale and tare out the weight. Add the sourdough discard, water, sugar, and yeast. whisk together, then add the flour. Remember to tare out the scale between ingredients. 

Return bowl to mixer and mix for about two minutes, or until flour is combined. Cover and let rest for 30 minutes.

Place mixer bowl back on scale, tare out weight, and add the olive oil and salt.

Return bowl to mixer and mix on speed two for six minutes. Cover dough and let rise until doubled, about one hour. 

Prepare pans by greasing lightly with cooking spray. The recipe will fill two 9 x 13″ pans, but the rolls can also be baked in a muffin tin or cast iron skillet. The dough can also be frozen for future use.

Punch down dough, then divide into 24 pieces. This can be done by dividing the dough into eight pieces, then dividing each of those into three pieces. Shape each piece into a roll and place in prepared pan of choice. Cover and let rise for one hour, or until doubled. 

While rolls are rising, preheat oven to 350 degrees F.

When oven is preheated and rolls have doubled in size, uncover rolls and bake for 30 minutes. When rolls come out of oven, drizzle with olive oil.

Let rolls cool slightly before serving.