Potato Flake Sourdough Bun Rolls

Is it a bun, is it a roll? Either way, these potato flake sourdough bun rolls are sure to be a hit. Perfect for multiple dinner uses, if they last that long! Serve them along side your dinner, or slice ’em and top ’em with your favorite meat for a delicious sandwich.

These bun rolls remind me of the famous “Sister Schubert’s Dinner Yeast Rolls.” The one’s you take out of the freezer, heat up and the are ready to eat. I remember eating these at school as a kid. Sliced in half with chicken nuggets and ketchup to make my own chicken sandwiches.

These rolls are different from my pull apart potato flake sourdough dinner rolls. Those are placed closely together in a pan where they rise upward and touch. You pull them apart and see the fluffy inside as each person takes one and passes around!

With these bun rolls, they are placed spread apart on the baking sheet and while they do rise up, they rise more outward. The shape resembles more of a hamburger bun, which makes them perfect for multiple uses.

WHY USE A POTATO FLAKE STARTER INSTEAD OF YEAST?

If you’ve seen any other recipes on the blog, you probably have noticed how much I love to make all types of things with my potato flake starer.

It’s a great way to know what type of ingredients are going into your food. It naturally rises bread and makes it easier for your body to digest and absorb the nutrients.

Once you get the hang of it, it’s so easy to maintain. Keeping a potato flake starter in your kitchen will not only change the way you feel about bread, but also how you feel when you eat it!

If you are curious about making your own starter, I have another post that will tell you all about how to make one!

If you want a potato flake starter, but don’t want to make it yourself, check out my etsy listing where I sell portions of my live potato flake starter!

How to make Potato Flake Sourdough Bun Rolls:

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TOOLS YOU WILL NEED:

Stand mixer or Large bowl

Measuring cups and spoons

Dough scrapper and cutter

Baking sheet

INGREDIENTS:

Bread Flour: It’s best to use a high-protein bread flour because of its gluten content. However, all-purpose flour can also be used if bread flour is not available.

Water: Use lukewarm water to help your starter stay happy. Don’t use hot water! It will kill your starter.

Potato Flake Starter: Use an active starter that has been fed in the last 14 hours.

Salt: Enhances the flavor of the dough and helps control the fermentation process.

Butter: Creates a tender and soft crumb in rolls and the moisture content helps to keep the rolls moist and prevents them from drying out during baking.

Eggs: Add richness to the roll, plus the proteins in eggs help trap and hold air bubbles, which act as leavening agents in the dough. When the rolls are baked, these air bubbles expand, causing the dough to rise and creating a lighter, more airy texture.

Sugar: Helps moisture retention as well as provides more for the starter to feed on, resulting in the beautiful rise.

HOW TO MAKE BUN ROLLS USING A POTATO FLAKE STARTER:

In your stand mixer, add all of the ingredients. Mix on low speed until the dough has come together.

Cover with plastic wrap and let it rise for 8-10 hours until doubled.

Once the dough has doubled in size, remove the dough onto the work surface.

If you want to use these for dinner rolls, divide into 16 pieces. If you plan to use them for hamburgers, BBQ or another type of sandwich, I’d suggest dividing them into 10-12 pieces.

Shape each piece into a ball. Make sure that it has a smooth surface on the top. Place onto a baking sheet lined with parchment paper and press down on the dough ball slightly so that it is a bit flat. Place the dough balls about 2 inches apart to allow for rising space.

Repeat this process with the rest of the dough balls.

Cover them with plastic wrap to prevent them from drying out on top and forming a crusty layer.

Allow them to sit in a warm place for about 8 hours or more, until at least double in size, allow for it to rise to almost triple in size for an even lighter bun roll.

Once the potato flake sourdough bun rolls are about triple in size, preheat your oven to 350 degrees. adjust your rack to the second to lowest position in the oven.

Remove the plastic wrap and bake about 15 minutes for 16 dinner rolls, or about 18-20 minutes for 10-12 buns.

While they are baking melt your tablespoon or so of salted butter to baste on the tops. Baste them immediately when they come out of the oven!

You can make a double batch and save some for another meal by freezing them! Learn how I freeze potato flake sourdough rolls for a quick side!

Pin for later and share with a friend!

Tips for making the best potato flake sourdough bun rolls:

• Use an active starter (has been fed and is nice and bubbly on top)
• Don’t add hot water, it should be warm, otherwise it will kill your starter. (It should be around 100 degrees, no more than 110, if you like to be exact)
• Sugar will work best, but could also be substituted with honey, although it will be stickier and might need a bit more flour added.
• Stir your starter before pouring out to make sure all of the starter is incorporated well.
• Using plastic wrap is better than covering with a tea towel, it holds in the moisture and keeps your dough from drying out.
• If you want rolls that are all the same size, use a scale to weigh your dough first then divide that by how many buns or rolls you want to make. This will give you the number you’ll need each of your rolls to be.

Potato Flake Sourdough Bun Rolls

Is it a bun, is it a roll? Either way, these potato flake sourdough bun rolls are sure to be a hit. Perfect for multiple dinner uses, if they last that long! Serve them along side your dinner, or slice ’em and top ’em with your favorite meat for a delicious sandwich.

5 from 1 vote

Print Recipe Pin Recipe

Servings 16 rolls

Equipment

• Stand mixer or Large bowl
• measuring cups and spoons
• Dough scrapper and cutter
• Baking Sheet

Ingredients

  

• 3 cups + 2 Tablespoons Bread Flour
• 1/4 cup Warm Water hot water can kill your starter
• 3/4 cup Active Potato Flake Starter
• 1/2 Tablespoon Salt
• 1/4 Cup softened Butter plus an additional tablespoon for brushing the tops
• 1 Egg
• 1/4 cup Sugar

Instructions

 

• In your stand mixer, add all of the ingredients. Mix on low speed until the dough has come together.
• Cover with plastic wrap and let it rise for 8-10 hours until doubled.
• Once the dough has doubled in size, remove the dough onto the work surface.
• If you want to use these for dinner rolls, divide into 16 pieces. If you plan to use them for hamburgers, BBQ or another type of sandwich, I’d suggest dividing them into 10-12 pieces.
• Shape each piece into a ball. Make sure that it has a smooth surface on the top. Place onto a baking sheet lined with parchment paper and press down on the dough ball slightly so that it is a bit flat. Place the dough balls about 2 inches apart to allow for rising space.
• Repeat this process with the rest of the dough balls.
• Cover them with plastic wrap to prevent them from drying out on top and forming a crusty layer.
• Allow them to sit in a warm place for about 8 hours or more, until at least double in size, allow for it to rise to almost triple in size for an even lighter bun roll.
• Once the potato flake sourdough bun rolls are about triple in size, preheat your oven to 350 degrees. adjust your rack to the second to lowest position in the oven.
• Remove the plastic wrap and bake about 15 minutes for 16 dinner rolls, or about 18-20 minutes for 10-12 buns.
• While they are baking melt your tablespoon or so of salted butter to baste on the tops. Baste them immediately when they come out of the oven!