Sourdough Potato Rolls
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.
Servings 12 buns
Calories 220kcal
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.
Nutrition
Serving: 1roll | Calories: 220kcal | Carbohydrates: 37g | Protein: 6.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 13.5mg | Sodium: 377mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin C: 3.5mg | Calcium: 35mg | Iron: 2.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
