These Sourdough Discard Potato Dinner Rolls are incredibly light and fluffy, packed with flavor, and the perfect side dish for any meal! The extra starch from the mashed potatoes makes these dinner rolls exceptionally fluffy, while also giving them some earthy potato flavor. Topped with melted butter and flaky sea salt, it's a winning combination!
Why you'll love this recipe
- You can use leftover mashed potatoes for this recipe, or make these rolls on the same day that you're already making mashed potatoes! You can also boil a potato just for this recipe, if that's easier.
- This recipe uses sourdough discard, but you could easily modify to use active sourdough starter if you prefer.
- These rolls freeze well, so if you want to make a batch ahead of time, you can always bake, freeze, thaw, and reheat!
- Looking for other dinner roll recipes? Try these Sourdough Discard Dinner Rolls and Sourdough Discard Hawaiian Rolls.
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Ingredients
There are only a few key ingredients you'll need to bring these dinner rolls together.
- Mashed potatoes: You can either use leftover mashed potatoes or boil and mash a potato specifically for this recipe. I recommend using Russet potatoes for this recipe, due to their high starch and low water content.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a homemade sourdough starter.
- Flaky sea salt: Don't forget the flaky sea salt on top! I like to use Maldon Sea Salt for its extra-large flakes.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You'll also need to increase the rise times.
- Use leftover mashed potatoes - If you are using leftover mashed potatoes, those likely already have some milk, butter, salt, and pepper mixed into them. That's ok! If that's the case, reduce the salt you add to the dough, and you may also need to add more flour when kneading to reach the desired dough consistency.
- Looking for other side dish options? Try this Sourdough Discard Garlic Pull Apart Bread and this Sourdough Discard Cornbread.
How to Make Sourdough Discard Potato Dinner Rolls
There are just a few easy steps to bring these dinner rolls together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer, or in a large mixing bowl.
- Step 2: Mix until a shaggy dough forms.
- Step 3: Knead until completely smooth and soft. The dough may be slightly tacky, but should not be sticky. Transfer to an oiled bowl and let rise for 90 minutes.
- Step 4: After the first rise, the dough will be doubled in size.
- Step 5: Using a kitchen scale, divide the dough into 15 equal-sized pieces.
- Step 6: Shape each piece into a ball using one palm for friction. Place seam-side down in a buttered 9x13-inch baking pan. Cover and let rise for 60 minutes.
- Step 7: After the second rise, the rolls will be puffy and almost fill the pan. Brush with melted butter and sprinkle with flaky sea salt.
- Step 8: Bake until golden brown, then brush with additional melted butter before serving.
Expert Baking Tips
- Russet potatoes work well due to their high starch and low water content.
- Use leftover mashed potatoes, or boil and mash a potato specifically for this recipe (you'll need 1 cup of mashed potatoes).
- The dough should be completely soft and smooth before the first rise. It might be slightly tacky, but not sticky.
- Room temperature will greatly affect your rise times. In a cooler room, dough will take longer to rise. In a warmer room, dough will rise quicker.
- These rolls freeze well, so you can make them ahead of time!
- Interested in other baking recipes with potatoes? Try these Sourdough Sweet Potato Waffles!
Can you make dinner rolls ahead of time?
I've done a few freezer tests, and I find that freezing-then-baking doesn't work well. The best option: make the rolls fresh. But, if that isn't an option for you, and you know you're baking to freeze them, this is what I recommend:
- Bake: Bake the rolls completely, but omit the flaky sea salt on top of the rolls (you'll add this later when you reheat).
- Freeze: Once the rolls have cooled, transfer them to an airtight bag or container and freeze (for up to 3 months).
- Reheat: When you're ready to serve the rolls, let them thaw at room temperature (can take 1-3 hours). Then brush the rolls with melted butter, sprinkle with flaky sea salt, and reheat the rolls in the oven at 350 degrees F for 10 minutes.
They will taste almost as good as fresh-baked rolls!
Storage
Room Temperature Storage: If you plan to eat these rolls within 1-2 days, store them in an airtight container at room temperature. You can reheat them in the microwave for 30 seconds to make them warm and soft again.
Freezer Storage: Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag and freeze for up to 3 months. You can freeze individual rolls, or the full tray of rolls.
- To reheat the whole tray of rolls: Let the rolls thaw at room temperature. Brush the rolls with melted butter, sprinkle with flaky sea salt, then reheat in the oven at 350 degrees F for 10 minutes.
- To reheat individual rolls: Reheat individual rolls in the microwave for 30-60 seconds (no need to let them thaw).
Recipe FAQs
Russet potatoes are ideal due to their high starch and low water content. Other types will work, too, but you may need to adjust with a little more flour or milk to reach your desired dough consistency.
Yes! Since mashed potatoes likely have some milk, butter, salt, and pepper mixed in, I recommend reducing the added salt in the recipe. You may also need to add some more flour to reach your desired dough consistency.
More Sourdough Discard Roll Recipes
If you tried these Sourdough Discard Potato Dinner Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Potato Dinner Rolls
Ingredients
- ½ cup + 2 teaspoons milk (non-dairy or regular dairy) warmed
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 3 ½ cups all-purpose flour
- 1 cup mashed potatoes* warmed
- 200 grams (about ¾ cup) sourdough discard` unfed, at room temperature
- 1 egg lightly beaten
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter divided
- flaky sea salt for topping
Instructions
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl). Add the flour, mashed potatoes, sourdough discard, beaten egg, and salt. With the mixer on low, slowly pour in 2 Tablespoons of melted butter. Increase speed to medium and mix until a rough dough forms, about 2 minutes.
- Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be completely smooth, soft, and may be slightly tacky but not sticky. If needed, add more flour or milk (1 teaspoon at a time) to reach your desired consistency.
- Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
- Brush a 9x13-inch baking pan with 1 Tablespoon melted butter and set aside.
- Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces using a kitchen scale. First, weigh the dough on the scale and divide that number by 15. For me, each roll weighs about 73 grams.Using one palm for friction, roll each piece of dough into a ball, then place the rolls seam-side down in the prepared baking pan. Repeat until you have 15 rolls.
- Cover the baking pan with plastic wrap and let the rolls rise for 60 minutes, until puffed and doubled in size.
- Preheat the oven to 375℉. Brush the rolls with 2 Tablespoons melted butter, then sprinkle with flaky sea salt. Bake for 25-28 minutes until golden brown. If desired, brush with additional melted butter before serving.
Jessica Vogl says
The flavor of these is amazing! I can't wait to serve them at Thanksgiving!