Don’t you think that every household should have a great no-fuss sourdough panini recipe?
You know the kind — rolls that will stand up to burgers like 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.
Well these no-fuss potato sourdough panini do just that and more!
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?
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 Panini 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 panini
This is a two day bread . . . so plan ahead.
Day one how we begin with the potato sourdough 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 panini
- 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 panini
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.
Potato Sourdough Panini Baked and Ready to Cool
Baking the sourdough panini
- Bake for 15 to 20 minutes just until the top and bottom of the sourdough panini are a golden brown.
- Let them cool and you have some mighty delicious rolls to fill and enjoy.
The panini are really easy to make we actually only have 30 minutes of work in the panini.
Psst! We have a starter going on now to make more panini tomorrow!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Potato Sourdough Panini
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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Kamiko says
Could I make this with just the sourdough starter I already have? And if so, how much should I use?
Marisa Franca says
Hi, Kamiko! Is your sourdough starter fresh? If so, I would try to follow the exact amount by volume. You don’t want to add more liquid to the recipe than there already is. I would love to know how this works out for you! Please let us know. Happy Baking. xoxo.
Cheese Curd In Paradise says
I have tried potato bread before, but this looks even better! Hot from the oven with a little butter sounds like an winner in my book!
Byron Thomas says
I have never heard of such a thing! But, you can be assured that this sourdough panini is going on my list of “I have to make this!” right away. Sounds so good! Probably great for a sandwich, but I’d probably prefer one right from the oven while it’s still warm.
Claudia Lamascolo says
I have never had sourdough bread and l have made of potato bread numerous times this totally sound like a winner and can’t wait to give this a try!