Are you ready for this?! A seriously amazing roll recipe that is perfect for those leftover mashed potatoes that seem to be hanging around in the refrigerator after the holidays. Leftover mashed potato gives these rolls the best texture: soft, fluffy and so tender! Sourdough mashed potato rolls also hold up longer than regular dinner rolls because the potato actually keeps them fresher longer. And with all that leftover turkey or ham from the holidays, these rolls would make perfect sandwiches. I’ve made them twice this past week and they have been gobbled up each time. They are just SO GOOD!
Leftover Mashed Potatoes in Bread Dough
Adding cooked/mashed potato to bread makes for a super soft dough. A few years ago I posted a recipe for this delicious fluffy potato bread where I wrote about the benefits of adding potato to dough. One of the big benefits: a super soft dough and resulting bread. Often your mashed potatoes will have added butter, salt and maybe even sour cream or cream cheese in them — that’s okay. Just be prepared that you may need to add a little more or less flour to the dough. Oftentimes when I make this recipe, I’m using mashed potatoes out of my refrigerator. I like to warm up the mashed potatoes to room temperature so that they aren’t bringing down the temperature of the dough (longer rise needed at a colder temperature). If you don’t have leftover mashed potatoes and still want to make these amazing rolls, don’t worry! You can. Mash up the insides of a baked potato or you can even microwave a potato as outlined in this post.
Sourdough Discard in Leftover Mashed Potato Rolls
As someone who actively tries to use up every little bit of everything in my refrigerator, this recipe speaks to me. Leftover mashed potatoes and leftover sourdough discard together: win-win! This recipe uses about 1 cup of sourdough discard. Discard that has been sitting in the refrigerator for a week or longer will give a more “sour” flavor to these rolls. Discard that is bubbly and fresh will not add as much flavor to the rolls. Make sure that the discard you are using is 100% hydration. If it’s not, you’ll need to add a little more or less water to this recipe. You can also make this recipe using bubbly sourdough starter (100% hydration) and omit the instant yeast. Your risings will take much longer, but this recipe is easily adaptable to natural yeast.
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Knead the Dough
To the bowl of a stand mixer, mix together the mashed potatoes, sourdough discard, warm water, sugar and instant yeast. Let the mixture sit for a minute until it smells yeasty and you can tell your instant yeast is working. Then add the melted butter, eggs, salt and bread flour. You may need to add a little more or less flour depending on how much liquid is in your mashed potatoes. Go by the feel of the dough. As you knead the dough, check if the dough is all going to one side or pulling away from the sides of the bowl. Can you pinch off a piece of dough, roll it up into a little ball easily with just a little bit of sticky residue on your fingers? Does the dough feel tacky and not overly sticky? If you can answer these questions with a yes, your dough probably doesn’t need anymore flour. Continue kneading for about 8 minutes or about 10-15 minutes by hand, adding flour a Tablespoon at a time as necessary. Once the dough is kneaded, cover it and let rise for 1-2 hours.
After the first rise, it’s time to shape your rolls. If you like pull-apart style rolls (like the picture), you will want to nestle your rolls together in a baking dish. I like using glass pans for rolls, but a metal pan should work too. Alternatively you can place parchment paper on a baking sheet and place the rolls on a baking sheet for non-pull-apart style. Separate the roll dough into 24 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension. Place in a pan and repeat with the other rolls.
Cover the rolls and let rise for another hour or two until puffy, touching (if your rolls are nestled together) and almost doubled in size. To make sure the rolls are ready, take a finger and press into one of the rolls. If the roll springs back immediately with no indentation left, the rolls need more time to rise. If the indentation springs back just a little, it’s time to bake. If you press in and the indentation stays there with no spring–you may want to re-shape the rolls and let them rise again (they have risen too much).
Bake and Enjoy
Preheat the oven to 350 degrees and bake the rolls in a preheated oven for 22-25 minutes until starting to brown on top and baked all the way through. Top with melted butter when they come out of the oven for a beautiful shine. Let cool a bit before slicing and enjoying with leftover turkey, butter & jam or plain. I think they would be incredible with a little cranberry sauce, turkey, spinach and brie or any other favorite “leftover” combination. These soft and tender sourdough mashed potato rolls will be a post-Thanksgiving highlight for sure!
Frequently Asked Questions
How do I store leftover sourdough mashed potato rolls?
Once the rolls cool, place in an airtight container or ziplock bag for up to 24 hours at room temperature. After 24 hours, freeze for up to 3 months.
Can I use garlic or herb flavored mashed potatoes in these rolls?
I think this would make a great savory addition to the rolls. Try it and let me know in the comments!
I want to make these rolls without instant yeast? Can I use sourdough starter instead of yeast?
You can make this recipe using bubbly sourdough starter, 100% hydration and omit the instant yeast. Your risings will take much longer, but this recipe is easily adaptable to natural yeast.
I want larger rolls. Can I make 16 instead of 24 rolls?
Yes. This recipe can make 16 rolls instead of 24. Your bake time will be a little bit longer with larger rolls, so adjust accordingly.
Sourdough Mashed Potato Rolls
- 213 grams room temperature mashed potatoes about 1 cup, see recipe notes
- 200 grams sourdough discard or bubbly sourdough starter, see recipe notes, about 1 cup
- 113 grams warm water about 1/2 cup
- 67 grams granulated sugar about 1/3 cup
- 10 grams instant yeast about 1 Tablespoon, see recipe notes
- 109 grams melted unsalted butter 8 Tablespoons or 1 stick
- 2 large eggs about 100 grams
- 16 grams salt about 2 teaspoons
- 750 grams bread flour about 6 cups
- To the bowl of a stand mixer add the room temperature mashed potato, sourdough discard, warm water, granulated sugar, instant yeast, melted butter, eggs and salt. Add most of the flour, reserving about a cup to add as needed. Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. If the dough is overly sticky, add a little more flour. Depending on how hydrated your mashed potatoes are, you may need more or less flour.
- Mix the dough for 8-10 minutes until smooth. Alternatively you can knead the dough by hand for 10-15 minutes.
- Cover the dough and let rise for about 1-2 hours until doubled in size.
- Once the dough has risen, cut and separate into 24 pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension for the roll to rise. Nestle together in the pan or on the baking sheet. Cover and let rise until puffy, touching and almost doubled in size.
- Preheat oven to 350 degrees. Once the oven is pre-heated, bake the rolls for about 22-25 minutes until starting to brown on top and baked all the way through. Spread some melted butter on top of the warm rolls if desired and enjoy!