Sourdough Potato Buns

4.58 from 14 reviews

Sourdough Potato Buns are super soft with just a hint of sweetness. Active sourdough starter gives the buns great flavor and texture.

Prep Time40

Bake Time15

Rising Time12

Total Time12 55

Servings:10 large buns

Ingredients

8 oz russet potato (1 medium)
12 oz whole milk (1 ½ cups)
1 oz unsalted butter
1 oz granulated sugar (2 tablespoons)
1 ½ teaspoons table salt
1 large egg
8 oz active sourdough starter (1 cup, 100% hydration)
15 oz bread flour (3 cups, see note)
1 egg for egg wash
Sesame seeds for garnish (optional)

Instructions

Peel and chop 8 oz russet potato to 1" dice. You should have 1 heaping cup of diced potatoes. In a small saucepan, combine 12 oz whole milk and diced potato. Bring the milk to a simmer and cook until the potato is very tender. Stir frequently and watch the pot for boil overs.
Remove the pan from the heat. Transfer the milk to a large mixing bowl or the bowl of a stand mixer. Add 1 oz unsalted butter and use a fork or potato masher to mash the potato into the milk. Add 1 oz granulated sugar,1 ½ teaspoons table salt and 1 large egg. Check the temperature. If needed, cool until the mixture is about 110F, or slightly warmer than body temp.
Add 8 oz active sourdough starter and 1 cup of the bread flour and mix on low speed to form a thick batter. Switch to the dough hook or use a wooden spoon or spatula to mix by hand. Add the remaining bread flour and mix until the dough clings to the hook and clears the sides of the bowl. Knead for 5 minutes to develop the dough. Dump the dough onto a floured surface and knead to form a smooth ball. The dough should be soft, smooth and a little sticky.
Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature for 3 hours. Every hour or so check on the progress of the dough by folding it over itself in the bowl. This will help redistribute the yeast too. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
If you want to finish making the buns the next day cover the bowl tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the buns on the same day.
Turn the dough out onto a lightly floured surface and knead to form a smooth ball. Divide the dough into 10 equal portions (see note). Roll each portion to a ball and set them a parchment lined baking sheet. Wet your hands and flatten each ball to a disc about 1" thick.
Cover the sheet pan and allow the rolls to rise until almost doubled in size (about 1 ½ hours, longer if the dough is cold). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
Meanwhile, preheat the oven to 400°F.
Brush the tops of the buns with egg. Sprinkle each bun generously with sesame seeds. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-15 minutes. Allow to cool completely before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The buns freeze very well.

I made 10 buns for large (6oz) burgers. For sliders or small burgers make 12-16 buns.

Nutrition