Imagine sinking your teeth into a warm, pillowy roll that combines the tangy complexity of sourdough with the creamy comfort of mashed potatoes. These aren't just any rolls – they're a revolutionary bread experience that will transform your baking game forever! Whether you're a seasoned baker or a curious kitchen adventurer, these Sourdough Mashed Potato Rolls promise to elevate your bread-making skills and impress everyone at your table with their irresistible texture and rich, nuanced flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 cup mashed potatoes
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 tsp salt
- 1 packet active dry yeast
Instructions
- In a large mixing bowl, activate the yeast by combining it with warm water (around 110°F) and let it sit for 5-10 minutes until it becomes foamy and fragrant.
- In a separate large bowl, combine the mashed potatoes, sourdough starter, melted butter, sugar, and salt. Mix thoroughly until all ingredients are well incorporated.
- Gradually add the all-purpose flour to the potato mixture, stirring until a soft, slightly sticky dough forms. The consistency should be tacky but not overly wet.
- Knead the dough on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1-
- 5 hours or until the dough has doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth, round roll.
- Arrange the rolls on a parchment-lined baking sheet, leaving space between each roll for expansion. Cover and let rise again for 30-45 minutes.
- Preheat the oven to 375°F (190°C). Optional: Brush the tops of the rolls with an egg wash for a golden, shiny finish.
- Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before serving. Brush with additional melted butter if desired.
Tips
- Temperature is Key: Ensure your yeast activates perfectly by using warm water around 110°F – not too hot, not too cold.
- Potato Performance: Use freshly made, smooth mashed potatoes for the best texture. Avoid lumpy or cold potatoes.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten and creates that perfect, elastic dough.
- Rising Environment: Find a warm, draft-free spot for proofing. A slightly warm oven (turned off) or near a sunny window works great.
- Egg Wash Optional: For a bakery-style golden finish, brush the rolls with egg wash before baking, but it's totally optional.
- Storage Hack: These rolls freeze beautifully. Cool completely, then freeze in an airtight container for up to 1 month.
- Serving Suggestion: Brush with melted butter right after baking for an extra luxurious touch that'll make everyone swoon!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
