These sourdough potato rolls are made with a sourdough starter only. After some experimentation, I quite like them that way (and my family agrees!).
They’re great as hamburger buns, sandwich buns, or just an interesting twist on dinner rolls on sourdough potato bread for Sunday dinner.
– active sourdough starter – whole milk – butter – sugar – mashed potatoes
In the bowl of a stand mixer, combine all your ingredients. Use the dough hook attachment and start the mixer on low to gently bring the dough together.
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.