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Three golden brown potato flake sourdough rolls sit on a white surface next to a butter knife and pastry brush, showing their soft, fluffy texture and shiny, slightly glossy tops.
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5 from 1 vote

Potato Flake Sourdough Rolls

Get ready to bake up a batch of the most wonderfully soft and fluffy Potato Flake Sourdough Rolls you've ever tasted! This recipe puts your amazing potato flake sourdough starter to fantastic use, transforming it into tender dinner rolls with a subtle tang and an incredibly light texture.
Prep Time15 minutes
Cook Time25 minutes
proofing and rising18 hours
Total Time18 hours 40 minutes
Course: Breads
Cuisine: American
Servings: 12 rolls
Calories: 153kcal
Author: Kelly
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Equipment

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
US Customary - Metric

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.

Nutrition

Serving: 1roll | Calories: 153kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Calcium: 15mg | Iron: 0.2mg
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