These Sourdough Potato Rolls are extra soft and pillowy thanks to mashed potatoes and active starter. Perfect for burgers, egg sandwiches, or as an easy side.
When I was developing my sourdough potato bread recipe, it felt only natural to turn that same dough into rolls, too. So, that’s exactly where these sourdough potato rolls came from.
They use the same potato-enriched dough, just shaped into soft, pillowy buns that bake up incredibly tender. Honestly, they’re tied with my sourdough brioche rolls for my favorites on the blog—and that’s saying something.
Mashed russet potatoes give these rolls a light, fluffy texture that stays soft for days, while the sourdough adds a subtle tang. Butter, milk, and sugar add richness and a touch of sweetness.
They’re perfect for burgers, sandwiches, and breakfast sliders, and they work just as well as a simple dinner side. Plus, they freeze beautifully for easy meals later on.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use 1–2 day old discard, but the dough may take longer to rise.
- Russet Potato- High in starch, russets create the softest texture. Mash completely smooth to avoid lumps in the dough.
- Whole Milk - Adds richness and tenderness. You can use lower-fat milk or even water, though the rolls may turn out slightly less tender.
- Butter - Gives the potato rolls some flavor and contributes to the soft texture. Can substitute with a neutral oil like olive or avocado if needed.
- Bread Flour- Gives structure, chew, and a good rise. All-purpose flour works, but the rolls may be a bit flatter.
- Sugar- Adds subtle sweetness and helps feed the yeast. Reduce slightly if you prefer a less sweet roll.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale ensures consistent dough texture.
- Start with an active starter. Bubbly, well-fed starter gives the dough strength to rise.
- Mash the potatoes completely. Smooth potatoes keep the rolls light and fluffy with no lumps.
- Cool the potato mixture before adding starter. Aim for 80–90°F so the yeast isn’t weakened.
- Expect a slightly sticky dough. Potato starch adds moisture. Use flour lightly if needed.
- Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled for the best texture.
- Let the rolls cool completely. Rest at least 1 hour so the crumb sets and doesn’t turn gummy.
How to Make Sourdough Potato Rolls
Follow these step-by-step instructions with photos to bake these soft and fluffy sourdough potato rolls.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s active and bubbly.
Step 2: Cook and mash potatoes. Boil the cubed potato until very soft. Drain and mash until completely smooth.
Step 3: Make potato base. While warm, stir in the milk, butter, sugar, and salt until melted and combined. Let cool to warm (not hot), then mix in the sourdough starter.
Step 4: Mix dough. Add the flour and mix until a sticky dough forms with no dry flour. Cover and rest for 20 minutes.
Step 5: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.
Step 6: Bulk fermentation. Cover and let the dough rise until bubbly and roughly doubled, about 4–12 hours.
Step 7: Shape. Turn dough onto a floured surface. Divide into 12 equal pieces (~88 g each). Shape into smooth balls, seam-side down, rolling slightly to build tension.
Step 8: Proof. Butter a 9×13" pan and arrange rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and proof 3–4 hours at room temp.
Step 9: Bake. Preheat oven to 375°F. Bake 25–30 minutes until golden brown. Let rolls cool in the pan 10 minutes, then transfer to a wire rack for at least 1 hour before slicing.
Baker's Timeline
Use this sample timeline to help plan out your sourdough potato rolls:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Boil & mash potatoes.
- 8:30–9:00 AM: Mix dough.
- 9:00–10:00 AM: Do stretch and folds.
- 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
- 6:00–6:30 PM: Shape into rolls.
- 6:30–8:30 PM (varies): Proof.
- 8:30–9:00 PM: Bake at 375°F.
- 9:00–10:00 PM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Keep your sourdough potato rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven or toaster before serving.
Serving Suggestions
These sourdough potato rolls are perfect for BBQ pulled chicken sliders, turkey or beef burgers, classic deli sandwiches, or hearty egg breakfast sandwiches.
You can also use stale rolls to make sourdough stuffing, croutons, or breadcrumbs.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Potato Rolls
Equipment
- Straight-sided container (optional, for bulk fermentation)
Ingredients
- 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
- 1 cup (240 grams) whole milk cold
- 4 tablespoons (57 grams) unsalted butter cold
- ¼ cup (50 grams) granulated sugar
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
- ½ cup (100 grams) active sourdough starter
- 1 ¾ cups (420 grams) bread flour
Instructions
- About 6–12 hours before mixing, feed your sourdough starter so it’s active, bubbly, and doubled in size.
- Peel and cube the potato. Cover with cold water in a small saucepan, bring to a boil, and cook 10–15 minutes until very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.1 small (227 grams) russet potato
- While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
- Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ¾ cups (420 grams) bread flour
- Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
- Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
- Lightly flour your work surface and gently turn out the dough. Divide the dough into 12 equal-sized pieces (about 88 grams each). Shape each into a smooth ball by gathering the edges into the center, flipping seam-side down, and rolling on the counter to build tension. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
- Lightly butter a 9×13" pan and arrange the rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and then proof 3–4 hours at room temperature.
- Preheat oven to 375°F. Bake 25–30 minutes until golden brown.
- All the rolls to rest in the pan for 10 minutes, then transfer to a wire rack to cool at least 1 hour before slicing.
Notes
- Note: For slightly larger rolls, divide the dough into 9 pieces (about 118 g each) and bake in an 8×8-inch square pan.
- Storage: Store rolls in an airtight container for up to 3 days or freeze for up to 3 months.
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