Make soft, fluffy, and irresistible potato flake dinner rolls by naturally rising your dough with a potato flake sourdough starter. It’s a delightful twist on the traditional yeast roll, without compromising on the light texture we all crave in bread.
If you’re curious about what a potato flake starter is, it’s a fermented mixture of water, sugar, and potato flakes, used to naturally rise your bread.
That’s a pretty simple explanation, so if you’d like to learn more about it, check out my in-depth posts: POTATO FLAKE SOURDOUGH STARTER: EVERYTHING YOU NEED TO KNOW and WHAT IS A POTATO FLAKE STARTER?
Tips For Making Sourdough Dinner 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 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.
Tools you will Need:
Stand mixer (optional, but it does make the process much easier).
9″ round pan
Measuring cups and spoons
Plastic wrap
Ingredients
- 1/3 cup active starter
- 2 1/2 tablespoons sugar
- 2 1/2 tablespoons melted butter (not hot or it will kill your starter)
- 1 teaspoon salt
- 1/2 cup warm water
- 2 cups bread flour
How to make potato flake dinner rolls
In your stand mixer or another large bowl, add all of the ingredients.
Using a dough hook, mix the ingredients on low speed until just incorporated.
If you do not have a stand mixer, mix with a wooden spoon until shaggy dough forms.
Finish off by using your hands to shape the dough into a ball.
Cover with plastic wrap, and leave out to rise for 8-10 hours, or until doubled or almost doubled.
After it has completed the first rise, or bulk ferment, punch down the dough and shape into a tight ball.
Grease your 9″ round inch baking pan. Divide dough into 16 equal parts, a kitchen scale is very helpful if you have trouble eye-balling it, like I sometimes do! Form each into a ball and place into the baking dish. Cover with plastic wrap (I usually reuse the same plastic wrap from the bowl).
Let it sit out for the second rise between 6-12 hours, or until doubled in size.
Preheat the oven to 350 degrees and bake for 20-25 minutes or until golden brown.
Enjoy!
These rolls are especially delicious with a pot roast, using the roll to soak up all the tasty juices alongside the veggies and meat.
Want to make a double batch to have for later? Learn the best ways to freeze your rolls and reheat them for later! It will taste like you just made them!
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Potato Flake Sourdough Dinner Rolls
Equipment
- Stand mixer (optional, but it does make the process much easier).
- 9" round pan
- measuring cups and spoons
- Large bowl
- Plastic wrap
Ingredients
- 1/3 cup active starter
- 2 1/2 tablespoons sugar
- 2 1/2 tablespoons melted butter not hot or it will kill your starter
- 1 teaspoon salt
- 1/2 cup warm water
- 2 cups bread flour
Instructions
- In your stand mixer or another large bowl, add all of the ingredients.
- Using a dough hook, or wooden spoon, mix the ingredients on low speed until just incorporated. Finish off by using your hands to form it into a ball shape.
- Cover with plastic wrap, and leave out to rise for 8-10 hours, or until doubled or almost doubled.
- After it has completed the first rise, or bulk ferment, punch down the dough and shape into a tight ball.
- Grease your 9" round pan. Divide dough into 16 equal parts, a kitchen scale is very helpful if you have trouble eye-balling it, like I sometimes do! Form each into a ball and place into the baking pan. Cover with plastic wrap (I usually reuse the same plastic wrap from the bowl). Let it sit out for the second rise between 6-12 hours, or until doubled in size.
- Preheat the oven to 350 degrees and bake for 20-25 minutes or until golden brown on the tops. Brush with butter and enjoy!
Notes
Delicious recipe, makes fluffy and delicious rolls. I doubled recipe and size of the rolls, and it worked great.
Wonderful! Glad you enjoyed them!
Love this recipe!!! My family loves it and I have made it several times!! We use them as dinner rolls, sliders, and quick breakfast sandwiches.
Wonderful! So happy that you all love them! Thanks for sharing all of the great ways to use them!
I am not seeing potato flakes in the recipe.
I am so sorry, I misread the title and thought the recipe was supposed to use sourdough starter and potato flakes.
No worries! You should give a potato flake starter a try! I have found many people prefer it over the traditional sourdough starter.
Hi! Do these rolls freeze well?
Yes! I bake then wrap tightly in plastic wrap or zip loc bag. Let them thaw in the fridge and then reheat covered in foil right before eating!
Any chance you’ve tried this with gluten free flour subs?
Unfortunately, I have not.
Hi! How many ounces should each ball of dough weigh? Thanks!
Weigh your total dough, divide that by how many rolls you want to make and that should give you your weight for each roll dough ball!
My dough has been sitting out for 13 hours and just will not rise. Should I just throw it out?
Is this for the first rise or second?
Have you tried using pineapple juice for-this recipe?
Not with this one, but I use it in my Hawaiian roll recipe!
What consistency should the dough be after 1st rise? Sticky or dry? Mine is sticky (not horrible but sticky)
Just had a little trouble getting them shaped into balls for 2nd rise
Somewhere in between sticky and dry. It should only stick to your hands a little bit, not be difficult to manage.
I used my bread machine “dough” setting to mix the ingredients and let rise for the first time before shaping. It worked great, and these are going to be on our Easter dinner table!
Yay! So glad to hear that 🙂
I need to double this recipe. Should I make two separate batches or can I just double the recipe?