These sourdough potato rolls are made with a sourdough starter only. After some experimentation, I quite like them that way (and my family agrees!). And unlike some sourdough recipes, you can have them done in one day.
They're great as hamburger buns, sandwich buns, or just an interesting twist on dinner rolls on sourdough potato bread for Sunday dinner.
Plus, they're a great way to use up those leftover mashed potatoes you might have sitting in the fridge, adding a touch of practicality to your meal prep.
If you want bread that acts as an ideal sandwich bun (like these leftover potato rolls!), I also recommend trying these soft sourdough sandwich rolls or this softest sourdough sandwich bread.
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Ingredients
Except for mashed potatoes, the ingredients are much like those in dinner rolls or hamburger buns.
- active sourdough starter
Choose an active starter that's been fed in the last 4-12 hours, preferably around its peak of activity. It should be visibly active and with lots of air bubbles to ensure good bread rise.
- all-purpose flour
No need for bread flour or any other special type of flour for this recipe. Good old all-purpose works well!
- milk (whole milk if possible)
We're adding milk instead of water to make the texture of these potato rolls even better - softer and more tender. Milk also tends to add extra moisture to the dough. Go for whole milk if you have it. If not, use whichever you have on hand.
- unsalted butter
The important thing to note is that you'll need softened butter. In order for butter to mix into the dough properly, it's crucial to let it soften on the counter for about 30 minutes before you start to prepare the filling.
- sugar
I incorporated a small amount of sugar into this recipe for two purposes: First, to help the starter achieve a light and airy texture in the rolls. Second, to add a subtle sweetness to the flavor.
- mashed potatoes (or leftover mashed potatoes)
I typically prepare fresh mashed potatoes (cooking the potatoes and mash them with a potato ricer), but using leftover mashed potatoes is also a great option. It's worth noting that if your mashed potatoes are exceptionally creamy with added butter, cream, or even an egg, they'll further enrich the dough. To maintain a neutral balance when incorporating leftover mashed potatoes, consider substituting milk for water in your recipe.
- egg
Adding an egg makes the rolls soft and less crumbly, making them easier to handle. If you don't have eggs, just skip it. Seriously, I had forgotten to add eggs to the dough mixture before and didn't figure it out until I had these ready to be eaten. They were completely fine and nobody noticed a difference.
- salt
Salt is a must for great bread, that's why it's included in all sourdough bread recipes. It's not just about flavor; it plays a vital role in your dough's structure. Salt strengthens the dough, captures those bubbles from fermentation, and gives you a fantastic rise and texture. Without it, your dough might turn gooey. Salt also helps control unwanted microorganisms, ensuring your sourdough baked goods taste amazing.
I typically go for regular table salt, but in my area, high-quality sea salt without additives is easy to find. If that's not the case where you live, try to get your hands on some good-quality salt.
- optional: some butter to brush the rolls right after baking
I'll confess, I usually skip this part because I don't think it makes a significant difference in the final product. However, I understand that for some, it's all about that glossy finish and a touch of extra flavor in the crust. If you're one of those folks, feel free to follow your passion and brush some butter onto the potato rolls while they're piping hot!
See recipe card for quantities.
How To Make Sourdough Potato Rolls
While this recipe is designed for a same-day bake, life can be busy. If you're short on time, no worries – simply pop the dough in the fridge after the first rise. It can chill there, allowing you to pick up where you left off whenever it suits your schedule. The next day or up to 3 days from now!
In the bowl of a stand mixer, combine all your ingredients. Use the dough hook attachment (or paddle attachment) and start the mixer on low to gently bring the dough together.
Mix on low speed for approximately 5 to 10 minutes until the dough no longer clings to the sides of the bowl.
If you don't have a stand mixer, you can mix by hand for at least 10 minutes to ensure the gluten bonds fully develop.
Shape your dough into a smooth ball and transfer to a large bowl. Seal it securely with plastic wrap, a plastic bag, aluminum foil, or a lid.
Allow the dough to do its first rise at room temperature for about 8 hours. If you're in a hurry, you can accelerate the sourdough process by placing the bowl in a warm place, though it's unlikely to be ready in less than 6 hours.
When the dough has expanded by at least 75%, the first rise is done. You can even leave it overnight, especially during cooler seasons, but in the warmer summer months, the rise time may be shorter.
Use a bench scraper to divide the dough into 8 equal portions and shape them into dough balls.
You don't have to flour your work surface for this recipe, as the dough would be firm and elastic at this stage.
Arrange the shaped rolls on a baking sheet (sheet pan) or a large baking dish. It's a good idea to place parchment paper underneath or grease the baking dish to prevent the rolls from sticking. Allow them to rise until they're puffy and slightly bigger in size.
The second rise (or final proof) could take anywhere from 2 - 3 hours, depending on the temperature in your kitchen. If you'd like to speed the process up a bit, place the rolls in a warm place.
Bake them in a preheated oven at 375°F (190°C) for 15 - 17 minutes (depending on the strength of your oven), until they are golden brown.
Allow them to cool. The best way to cool them is by placing them on a wire rack. I like to throw a clean towel over them to prevent the crust from becoming too hard.
Enjoy them plain, as potato dinner rolls, or as soft sourdough potato buns for your burgers!
Hint: If you plan to use these as potato buns for hamburgers, a quick egg wash can make a big difference. Simply whisk together 1 egg and 1 tablespoon of milk (or water) using a pastry brush, then brush it over the rolls just before baking. It'll give them that extra something special.
Substitution Notes
There are options for substituting quite a few of the ingredients listed below. However, be aware that making multiple substitutions can yield different results. So, if you're aiming for the rolls I wrote this recipe for, it's best not to replace more than one or two ingredients!
- Flour - Feel free to experiment with a portion of whole wheat or bread flour in your recipe. Using around 20% of either won't significantly alter the ratios, but be ready to add a touch more water as they are both more absorbent. Do note that opting for whole wheat flour may result in slightly denser rolls.
- Egg - If, for any reason, you can't or prefer not to use an egg, feel free to skip it. While the egg can add a touch of elasticity and texture to the dough, the variation in the final result is hardly noticeable.
- Milk - You can certainly use plain water if you prefer, but it's worth noting that milk adds a touch of softness. Without it, your rolls might turn out slightly firmer in texture.
- Sugar - You have the option to tweak the sugar quantity in the recipe or omit it entirely. Sugar primarily helps the starter in raising the rolls, not so much for sweetness. If you skip it, be prepared for a longer rise time. You can also use brown sugar or coconut sugar.
- Butter - You can use any other type of fat in this recipe without a significant difference. However, butter tends to impart a soft, rich quality, while oils contribute moisture. If you have the choice, using butter is recommended.
Variations & Add-ins
While these potato rolls are already delicious on their own, I did experiment with a variation that's worth mentioning: sourdough sweet potato rolls. Just replace regular potatoes with sweet potatoes, and you'll have equally delicious, slightly sweeter dinner rolls.
I haven't published the recipe yet, but it's a delightful twist I need to add to the blog!
Tools You'll Need
- Stand mixer with a dough hook attachment - You don't necessarily need a stand mixer for this recipe, but it does make the job so much easier.
- I really recommend using a digital kitchen scale! They're cheap and can make your sourdough baking much more predictable. But you can make this recipe using only measuring cups and spoons as well.
- Baking sheet or a large baking dish.
- parchment paper or (even better) these silicone baking mats that are reusable!
- Bench scraper (not necessary, but very practical).
💭Crucial Success Tips
- While it's not a make-or-break rule, consider having all your ingredients at room temperature before you mix them. This little step can help everything blend more smoothly, resulting in a silky dough.
- To gauge if the dough is well-mixed, you can use a simple "window pane test": take a piece of dough and gently stretch it out. If it stretches into a thin, translucent membrane that you can see through, the gluten has developed adequately, and it's time to stop the mixing.
- Placing the dough in a greased bowl for the first rise can make it less likely to stick. I personally like using olive oil, but you can go with the vegetable oil of your choice.
- If the dough sticks to your fingers when you're shaping it, a quick fix is to moisten your hands with warm water.
FAQ
Potatoes find their way into sourdough bread for multiple benefits.
First, they contribute moisture, maintaining the bread's softness and freshness. This moisture also results in a smoother, finer texture.
Potatoes introduce a mild, pleasant flavor to the bread.
Additionally, they bring nutritional value, containing essential vitamins, minerals, and fiber.
Lastly, the moisture from potatoes extends the bread's freshness, reducing the risk of it becoming stale quickly.
Yes, you can make sourdough hamburger buns using this recipe. Just shape the dough into 6 balls instead of 8, and if you like, give them an egg wash for shine and add sesame seeds for a classic look.
Certainly! You can use sourdough bread, like these rolls, for sandwiches just like any other bread. The sourdough flavor adds complexity, and there are added fermentation benefits too. Enjoy your sandwich!
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
📖Printable Recipe
The Softest Sourdough Potato Rolls
These sourdough potato rolls are made with a sourdough starter only. After some experimentation, I quite like them that way (and my family agrees!). And unlike some sourdough recipes, you can have them done in one day.
Ingredients
- ⅓ cup (about 71 grams) active sourdough starter
- ⅓ cup (about 80 grams) whole milk
- 2 tablespoons (about 28 grams) butter, softened
- 1 ½ tablespoons (about 18 grams) sugar
- ⅓ cup (about 70 grams) mashed potatoes
- 1 egg
- ½ teaspoon (about 2.5 grams) salt
- 2 ¼ cups (about 294 grams) all-purpose flour
Instructions
- In the bowl of a stand mixer, combine all your ingredients. Use the dough hook attachment (or paddle attachment) and start the mixer on low to gently bring the dough together.
- Mix on low speed for approximately 5 to 10 minutes until the dough no longer clings to the sides of the bowl.
- If you don't have a stand mixer, you can mix by hand for at least 10 minutes to ensure the gluten bonds fully develop.
- Shape your dough into a smooth ball and transfer to a large bowl. Seal it securely with plastic wrap, a plastic bag, aluminum foil, or a lid.
- Allow the dough to do its first rise at room temperature for about 8 hours. If you're in a hurry, you can accelerate the sourdough process by placing the bowl in a warm place, though it's unlikely to be ready in less than 6 hours.
- When the dough has expanded by at least 75%, the first rise is done. You can even leave it overnight, especially during cooler seasons, but in the warmer summer months, the rise time may be shorter.
- Use a bench scraper to divide the dough into 8 equal portions and shape them into dough balls.
- You don't have to flour your work surface for this recipe, as the dough would be firm and elastic at this stage.
- Arrange the shaped rolls on a baking sheet (sheet pan) or a large baking dish. It's a good idea to place parchment paper underneath or grease the baking dish to prevent the rolls from sticking. Allow them to rise until they're puffy and slightly bigger in size.
- The second rise (or final proof) could take anywhere from 2 - 3 hours, depending on the temperature in your kitchen. If you'd like to speed the process up a bit, place the rolls in a warm place.
- Bake them in a preheated oven at 375°F (190°C) for 15 - 17 minutes (depending on the strength of your oven), until they are golden brown.
- Allow them to cool. Placing them on a wire rack is the best way to cool them. I like to throw a clean towel over them to prevent the crust from becoming too hard.
Notes
If you plan to use these as potato buns for hamburgers, a quick egg wash can make a big difference. Simply whisk together 1 egg and 1 tablespoon of milk (or water) using a pastry brush, then brush it over the rolls just before baking. It'll give them that extra something special.
While it's not a make-or-break rule, consider having all your ingredients at room temperature before you mix them. This little step can help everything blend more smoothly, resulting in a silky dough.
To gauge if the dough is well-mixed, you can use a simple "window pane test": take a piece of dough and gently stretch it out. If it stretches into a thin, translucent membrane that you can see through, the gluten has developed adequately, and it's time to stop the mixing.
Placing the dough in a greased bowl for the first rise can make it less likely to stick. I personally like using olive oil, but you can go with the vegetable oil of your choice.
If the dough sticks to your fingers when you're shaping it, a quick fix is to moisten your hands with warm water.
Nutrition Information:
Yield: 8 Serving Size: 1 rollAmount Per Serving: Calories: 166Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 15mgCarbohydrates: 33gFiber: 1gSugar: 1gProtein: 6g
Baking Schedule
The day before: feed starter in the evening
The next morning (8.00 AM): mix the dough
8.00 AM - 4 PM: bulk rise
4.00 PM: shape
4.30 PM - 6.30 PM: second rise
6.30 PM: bake
6.45 PM: enjoy!
How to Store Sourdough Potato Rolls
At room temperature, they're best stored in an airtight bag/container. They stay fresh for 3-4 days in the fridge.
You can even freeze them for 1-2 months, although to be fair, I've never tried it with these. We simply eat them way too quickly!
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End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
Beth says
I never heard of potato rolls and now I can't wait to make them! Thanks for sharing!
stretchandfolds says
Thank you, I hope you'll like them as much as I do! 🙂
Martha says
I want to make at least 16 rolls at a time. Have you ever doubled???
Tina says
Hi Martha!
Yes, I've doubled the recipe before and I didn't make any special adjustments. You'll just need two trays to bake them on. And keep in mind that larger quantities of dough can ferment a bit quicker, so it's a good idea to keep an eye on them and possibly end the bulk fermentation a bit earlier when doubling the recipe 🙂