Sourdough Potato Rolls

Sourdough Potato Rolls ingredients

• 150 g active sourdough starter (100% hydration)
• 500 g all-purpose flour
• 150 g plain mashed potato (cooled, no butter/milk)
• 150 ml whole milk, warm
• 50 g unsalted butter, softened
• 40 g granulated sugar
• 10 g salt
• 1 ea large egg
• 1 ea large egg
• 1 tbsp water or milk

How to make Sourdough Potato Rolls

1. Prepare the Sponge: In a large mixing bowl or stand mixer, combine 150g active sourdough starter, 200g all-purpose flour, and 150ml warm whole milk. Mix until a shaggy dough forms, cover the bowl with a lid or plastic wrap, and let it rest at room temperature (around 72-75°F / 22-24°C) for 1-2 hours to allow the starter to become active and bubbly.
2. Add Remaining Ingredients: To the rested sponge, add the remaining 300g all-purpose flour, 150g plain mashed potato, 50g softened unsalted butter, 40g granulated sugar, 10g salt, and 1 large egg. Mix with a stand mixer on low speed with a dough hook for 2-3 minutes until combined.
3. Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through without tearing). The dough will be soft and slightly tacky.
4. Bulk Fermentation: Transfer the dough to a lightly oiled large bowl, turning it once to coat. Cover the bowl and let it bulk ferment at room temperature (72-75°F / 22-24°C) for 3-4 hours, performing a series of stretch and folds every 30-45 minutes for the first 2 hours. The dough should nearly double in size.
5. Overnight Cold Proof: After bulk fermentation, gently deflate the dough, cover the bowl, and refrigerate for 8-12 hours (or up to 24 hours) for a slow cold proof. This develops flavor.
6. Shape the Rolls: The next day, remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 75-80g each).
7. Form the Rolls: Shape each piece into a tight ball by gently pulling the edges underneath and rolling it against the countertop with a cupped hand until smooth and taut.
8. Second Proof (Proofing): Arrange the shaped rolls seam-side down in a greased 9x13 inch baking dish, leaving a small space between them. Cover loosely with plastic wrap or a clean kitchen towel.
9. Warm Proof: Let the rolls proof at room temperature for 2-3 hours, or until they are visibly puffy, jiggly, and have almost doubled in size. They should feel light and airy.
10. Preheat Oven & Egg Wash: Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing. In a small bowl, whisk together 1 large egg with 1 tablespoon of water or milk to create an egg wash.
11. Bake: Gently brush the tops of the proofed rolls with the egg wash. Bake for 20-25 minutes, or until the rolls are deeply golden brown on top and cooked through. An internal temperature of 200-205°F (93-96°C) indicates doneness.
12. Cool & Serve: Remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, or serve warm.

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