Potato Flake Sourdough Muffin Tin Rolls
These potato flake sourdough Lambert's rolls are soft, fluffy, lightly sweet, and perfect for tossing across the table — if you’re feeling brave!
Ingredients
- 3/4 cup active potato flake starter
- 1/2 cup warm milk
- 1/4 cup melted salted butter
- 1/4 cup sugar 67 grams
- 1 egg beaten
- 1 teaspoon salt 6 grams
- 4 cups all purpose flour 480 grams
Instructions
- In the bowl of a stand mixer, combine the milk, melted butter, sugar, egg, salt, and starter.
- Attach the dough hook and mix on low speed. Gradually add the flour until a soft, pliable dough forms. Scraping down the sides of the bowl as needed. *see note.
- Increase to medium speed and knead for about 15 minutes, or until the dough is smooth, silky, and pulls away from the sides of the bowl, but is still tacky.
- Cover the bowl with plastic wrap and let rise at room temperature until almost doubled, about 6 hours.
- Once the dough has nearly doubled, refrigerate it for at least 1 hour (and up to 12 hours). This step makes the dough easier to handle when shaping.
- When ready to shape, generously butter or oil a 12-cup muffin tin to prevent sticking.
- Divide the chilled dough into 24 equal pieces (the full dough should weigh about 975 g, making each piece about 40 g).
- Shape each portion into a tight ball and place two dough balls in each muffin cup—they should fit snugly.
- Cover the rolls loosely with oiled plastic wrap and let them rise again until doubled.
- Once risen, preheat your oven to 350°F.
- Bake for 11–18 minutes, or until the rolls are golden brown and reach an internal temperature of 190°F.
- Baste with butter immediately once removed from the oven. Serve warm.
Notes
Don't add all of the flour at once, add it gradually, stopping when dough is still a bit sticky to avoid dense rolls.