Sourdough Mashed Potato Rolls

5 from 6 votes

Sourdough Mashed Potato Rolls

Looking for something to make with leftover mashed potatoes? Sourdough mashed potato rolls are so soft, fluffy and delicious thanks to the addition of leftover mashed potatoes and sourdough discard. Make these for your family and they will be gobbled up in no time!

Prep Time30

Cook Time25

Rise Time2

Total Time2 55

Course: Bread, rolls, Side Dish, Snack

Cuisine: American

Servings: rolls

Author: Amy Coyne

Equipment

mixer
9 by 13 pan or a large baking sheet
8 by 8 pan or a large baking sheet

Ingredients

200 grams room temperature mashed potatoes about 1 cup, see recipe notes
200 grams sourdough discard or bubbly sourdough starter, see recipe notes, heaping 3/4 cup
65 grams granulated sugar about 1/3 cup
120 grams warm water about 1/2 cup
10 grams instant yeast about 1 Tablespoon, see recipe notes
113 grams melted unsalted butter 8 Tablespoons or 1 stick
2 large eggs about 100 grams
18 grams salt about 1 Tablespoon
750 grams bread flour about 5-6 cups

Instructions

In 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 with a kitchen towel or plastic wrap and let rise for about 1-2 hours until doubled in size.
Line a 9 by 13 inch pan and an 8 by 8 pan with parchment paper, or grease them well. Alternatively you could line a large baking sheet with parchment paper and place dough balls on the baking sheet.
Once the dough has risen, cut and separate into 24 pieces, about 65 grams each. 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 my video on how to shape rolls) 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 the oven to 350ºF. Once the oven is pre-heated, bake the rolls for about 22-25 minutes until golden brown on top and baked all the way through, registering 205-210ºF. Spread some melted butter on top of the warm rolls if desired and enjoy!

Notes

Mashed Potatoes: I make this recipe whenever I have leftover mashed potatoes. If you don't have leftovers to add into the recipe, use instant mashed potatoes (make according to the box) or an actual baked potato. Bake one or two potatoes. Let them cool. Slice and mash up the inside of the potato. Use in the recipe in place of mashed potatoes. If using mashed potatoes from the refrigerator, warm them up just a bit so they aren't super cold when adding to the dough.

Sourdough Discard: This recipe uses about 1 cup of 100% hydration 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. 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.

Instant Yeast: I like baking with SAF instant yeast. You can also look for bread machine or fast rising yeast at the grocery store. If you'd like to use dry active yeast, add the warm water, sugar and dry active yeast to the mixture before anything else. Let it sit for about 5-10 minutes until bubbly and active before adding the rest of the ingredients.

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