Get ready to bake up a batch of the most wonderfully soft and fluffy Potato Flake Sourdough Rolls you've ever tasted! This recipe transforms your potato flake sourdough starter into tender dinner rolls with a subtle tang and an incredibly light texture.
Why This Potato Flake Sourdough Rolls Recipe Works
These Potato Flake Sourdough Rolls are a fantastic way to experience the unique qualities of a potato flake sourdough starter in a delicious and shareable form. The potato flakes help create an exceptionally soft and airy texture, while the sourdough starter adds a gentle tang that elevates these rolls beyond the ordinary.
If you prefer a milder sourdough flavor, and a super easy to manage starter, than this is for you!
- Ultra-Soft Texture: Potato flakes contribute to an unbelievably tender crumb.
- Subtle Sourdough Tang: A delightful hint of that classic sourdough flavor.
- Great for Using Your Starter: A fantastic way to utilize your potato flake starter.
Ingredients Overview
You'll need an active potato flake sourdough starter as the foundation. Warm milk helps to create a tender crumb, while granulated sugar adds a touch of sweetness. A large egg contributes richness and structure, and melted unsalted butter enhances the softness. Bread flour provides the necessary bulk, and a bit of salt balances all the flavors.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Potato Flake Sourdough Rolls
Creating these tender potato flake sourdough rolls is a two day process that begins by combining an active potato flake sourdough starter with warm milk, sugar, and melted butter. Flour and salt are then added to form a soft dough that's kneaded.
You'll then park your dough to bulk ferment overnight. In the morning, you can shape into rolls and set aside again to proof until until doubled before baking.
By starting your rolls after dinner you can be ready to serve freshly baked hot sourdough rolls about 20 hours later, right before dinner the next day.
Day 1 - Prepare The Biga
Step 1: Using a large bowl or stand mixer with a dough hook, add the potato flake sourdough starter, bread flour, salt, sugar, melted butter, and the warm milk.
Step 2: Mix the ingredients until you get a shaggy dough. Tip out onto a floured work surface and knead, or use a stand mixer to continue mixing for 5 to 10 minutes, until dough is smooth and elastic.
Step 3: Place the dough ball in oiled bowl and cover with a cloth or a loose disposable shower cap. Place in a draft-free place to rise overnight for at least 12 hours. If you have a proofing box, it may take less time. If your home is cool, it may take longer.
Day 2 - Make The Rolls
Step 4: Punch the dough down and turn out onto a lightly floured surface. Knead for a few minutes until smooth and elastic again.
Divide the dough into equal quarters. Then, divide each quarter into three portions. Shape each portion into a ball, for a total of 12.
Step 5: Butter or oil a 9 x 12 baking pan. Place each of the 12 shaped balls in the pan. Cover loosely with a clean cloth or disposable shower cap, and let rise for 6 to 8 hours. If you have a bread proofing box, it may only take about 4 hours.
Step 6: Preheat your oven to 350° F (177° C) the last 20 minutes of the proofing. Place the pan on the middle rack and bake at 350° F (177° C) for 25 - 30 minutes or until the top is golden brown.
Remove from the oven and brush the tops with melted butter. Cool on a wire rack for a few minutes before transferring to a cooling rack.
Potato Flake Sourdough Rolls Serving Suggestions
Serve them alongside a pat of creamy butter or your favorite jam for a simple yet satisfying enjoyment. Their subtle tang makes them a fantastic partner for hearty soups and stews, perfect for soaking up every last drop.
Consider using them as the base for delightful mini sandwiches or sliders for a light lunch or appetizer. For a touch of extra indulgence, brush them with garlic butter or sprinkle with flaky sea salt before serving.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can use regular all-purpose flour instead of the bread flour, but bread flour makes even fluffier rolls.
- Adjust the amount of sugar slightly to your preference.
Tips for Success
Here are a few tips for making this recipe:
- Sourdough Baking Timeline: Start the process in the evening so that the bulk fermentation will be completed by the time you get up in the morning.
- Use Active Starter: Ensure your potato flake sourdough starter is well-fed and bubbly for the best rise.
- Warm Place for Rising: A warm environment encourages proper proofing.
Storage Options
Some recommended storage options for this recipe are:
- Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To freeze, let the baked rolls cool completely. Wrap them tightly in plastic wrap and then in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw at room temperature and warm gently in the oven before serving.
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Frequently Asked Questions
Yes, you can use some of the discarded potato flake sourdough discard, the bulk proofing may just take a little longer.
They should be golden brown on top and sound slightly hollow when tapped on the bottom. An internal temperature of around 200-210°F (93-99°C) is a good indicator.
Dinner Breads
Get the Recipe!
Potato Flake Sourdough Rolls
Ingredients
- ¾ cup Potato Flake Starter
- 3 cups bread flour
- 1½ teaspoons salt
- ¼ cup sugar
- ¼ cup melted butter or oil
- ½ cup milk 105 - 110℉
- 1 tablespoon butter melted, for top of loaf
Instructions
Day1 - 6 PM
- Using a large bowl or stand mixer with a dough hook, add the potato flake sourdough starter, bread flour, salt, sugar, melted butter, and the warm milk.¾ cup Potato Flake Starter, 3 cups bread flour, 1½ teaspoons salt, ¼ cup sugar, ¼ cup melted butter, ½ cup milk
- Mix the ingredients until you get a shaggy dough. Tip out onto a floured work surface and knead, or use a stand mixer to continue mixing for 5 to 10 minutes, until dough is smooth and elastic.
- Place the dough ball in oiled bowl and cover with a cloth or a loose disposable shower cap. Place in a draft-free place to rise overnight for at least 12 hours. If you have a proofing box, it may take less time. I your home is cool, it may take longer.
Day 2 - Next Morning:
- Punch the dough down and turn out onto a lightly floured surface. Knead for a few minutes until smooth and elastic again.
- Divide the dough into equal quarters. Then, divide each quarter into three portions. Shape each portion into a ball, for a total of 12. Use a scale to make sure the rolls are all about the same size.
- Butter or oil a 9 x 12 baking pan. Place each of the 15 shaped balls in the pan. Cover loosely with a clean cloth or disposable shower cap, and let rise for 6 to 8 hours. If you have a bread proofing box, it may only take about 4 hours.
- Preheat your oven to 350° F (177° C) the last 20 minutes of the proofing.
- Place the pan on the middle rack and bake at 350° F (177° C) for 25 - 30 minutes or until the top is golden brown.
- Remove from the oven and brush the tops with melted butter. Cool on a wire rack for a few minutes before transferring to a cooling rack.1 tablespoon butter
Notes
- Sourdough Baking Timeline: Start the process in the evening so that the bulk fermentation will be completed by the time you get up in the morning.
- Use Active Starter: Ensure your potato flake sourdough starter is well-fed and bubbly for the best rise.
- Warm Place for Rising: A warm environment encourages proper proofing.
Kelly says
Thank you for sharing this recipe