Every household should have a great potato sourdough rolls recipe that makes an ideal sandwich bun?You know the kind rolls that will stand up to ham burgers with the fixings, juicy pulled pork or tasty cold cuts. Even beef in an au jus gravy and still have enough heft to stand up to the numerous toppings and condiments we like to pile on.
Why this recipe
Well these no-fuss potato sourdough rolls do stand up to any filling and are tasty to boot!
Have you ever taken a bite out of a burger or sandwich, chewed and swallowed and by the time you pick up the roll for the second bit you’ve discovered you can’t hold onto it?
I have.
Why? Because the bread surrounding the meat fell apart? If you’re lucky the filling didn’t fall into your lap.
Yeah! Frustrating isn’t it?
You order a sandwich and you end up eating everything with a knife and fork or{heaven forbid} picking up everything with your fingers.
This recipe for Potato Sourdough Buns won’t disappoint you.
The potato rolls combine the taste of a hearty white bread with a deep sourdough flavor and a tender potato texture.
Plan ahead for sourdough rolls
This is a two day bread . . . so plan ahead.
Day one how we begin with the potato rolls
- For the starter begin by microwaving a 12 oz baking potato, letting it cool then peeling and ricing it.
- In a medium bowl combine the water and the yeast
- Then put the flour and the cooled potato in the bowl mixing until everything is well combined.
- The starter then sits on the counter overnight.
Day Two mixing and baking the sourdough rolls
- Put the starter in the bowl of the stand mixer
- Add the rest of the ingredients.
- After we mixed the dough we covered and let it rise for about an hour, or until doubled in size.
- We shaped the dough into 10 balls ( about 5 1/4 ounces each). If you do this by weight you may end up with 11 balls this isn’t a Swiss watch so it’s no big deal.
We didn’t take blow by blow pictures of this recipe the potato rolls because we made them during a cooking marathon.
We were getting ready for our family gathering.
In other words, by the time I remembered I hadn’t taken a single photo {I am so embarrassed} the rolls were formed and ready to stick in the oven.
But I’m sure that you’ll do great with just instructions! I do plan on revisiting this post with additional photos.
The homestretch to finishing the buns
Forming the potato rolls
- We flatten the dough down with the palm of our hand until the panini measured 4 inches across.
- The rolls go on a parchment lined baking sheet to rise.
- Once they are puffy sprinkle the tops with flour then score the panini twice with a sharp knife.
Baking the sourdough buns
- Bake for 15 to 20 minutes just until the top and bottom of the sourdough rolls are a golden brown.
- Let them cool and you have some mighty delicious rolls to fill and enjoy.
The sandwich buns are really easy to make. We actually only have 30 minutes of work in the bread.
Psst! We have a starter going on now to make more rolls tomorrow!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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Potato Sourdough Rolls Recipe
If you’re looking for ideal sandwich buns that will withstand any filling, this recipe is it. They can hold any filling you like without falling apart. If you want to add a vinaigrette seasoning or gravy to the potato buns, they won’t disappoint.
If you like this recipe please give it a 5-star rating.
Potato Sourdough Rolls
Ingredients
For the Starter
- 12- ounce baking potato
- 1 1/2 cups water
- 1 teaspoon instant yeast
- 1 cup all-purpose flour
For the Rolls
- 1/2 cup milk
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 to 4 1/2 cups bread flour
Instructions
To prepare the starter
- Microwave the potato on high for five minutes. Set aside until cool enough to handle, then peel the potato. Put the potato through a ricer or use a fork to mash the potato.
- In a medium bowl, combine the water and the yeast.
- Add the flour and the cooled potato, mixing them together until they are well combined.
- Loosely cover the bowl and allow to sit unrefrigerated for at least eight hours and up to 24 hours.
Ready to Proceed
- In a large bowl of a stand mixer, combine the starter and all of the panini ingredients.
- Mix on low speed or with a wooden spoon until the dough comes together. The dough should be very soft and slightly sticky.
- If needed, add a little more flour. Knead for 5 minutes, or until the dough becomes smooth and elastic.
- Cover and let rise for one hour, or until doubled in size.
- Heat the oven to 350 F.
- Shape the dough into 10 balls ( about 5 1/4 ounces each).
- Flatten each panini with the palm of your hand until they measure about 4 inches across.
- Place the panini on a baking sheet, cover with a cloth and let rise until puffy, about 45 minutes.
- Sprinkle the tops of the panini lightly with flour.
- With a sharp knife, score two lines in the top of each.
- Bake for 20 to 30 minutes, or until golden brown on the top and bottom.
- Cool on a wire rack.
Notes
- Be sure to keep the dough sticky — you don’t want to add too much flour.
Nutrition
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