Friday, February 13, 2009

BBD #17,Sourdough Potato Bread, (rolls or hamburger buns)

Had some leftover mashed potatoes from lunch, extra canned milk, (that I didn’t use in the potatoes) and the starter was sitting out to make some bread, so I thought why not go ahead and make my potato bread for this month’s BBD #17 on potatoes, from . Gotta love Bread Baking Day. 

As I was looking for a good recipe, I found lots of them. So, I decided to create one. The reason behind this was that every recipe I looked at had good ingredients, so I chose what I wanted from different recipes and came up with a pretty good roll recipe. I liked the idea of sour cream, but didn’t have any, yet I just made some yogurt, needed to use up the canned milk, didn’t want to put extra butter in, as there was some in the potatoes and woo – la, (I am sure I misspelled this saying wrong, but hopefully you get the idea.) the recipe came together.  As you can see from the pictures, I made one loaf of bread, some rolls and hamburger buns. We made hamburgers for dinner and the buns were great!!!

Sourdough Potato Bread, Rolls or Hamburger Buns

1 cup sourdough, freshly feed

1 package dry yeast

½ cup warm water

2 tablespoons sugar (added at the last minute, as I didn’t think the dough tasted right without it)

½ cup yogurt

2 cups mashed potatoes, leftovers is good (mine had salt, pepper, milk and butter already in them)

¾ cup canned milk

1/3 cup vegetable oil

6 cups unbleached all-purpose flour


In a small bowl, put the water and sprinkle in the yeast. Let set and proof for 5 minutes.

Put into a large bowl and mix the sourdough, sugar, yogurt and yeast together.

Next add the potatoes, milk and oil.

Start adding the flour one cup at a time and when it starts to where the dough comes and forms a ball, take out of bowl and put on lightly dusted with flour.

Knead for about 10 minutes, adding flour as necessary.

You might add up to a cup more, but don’t let the dough become thick and dense. (I like my dough a little sticky as it seems to be lighter when baked.)  

Put all of this into a large greased or oiled bowl and let rise about an hour.

Take out of bowl and put onto lightly dusted floured counter or table top and punch some of the air bubbles out.

Shape into 2 large loaves, 3 smaller ones or make into rolls or hamburger buns.

Bake in preheated oven at 350˚.

Loaves baked for about 35-40 minutes.

Rolls for about 20-25 minutes.

Hamburger buns for about 25-30 minutes.

We really enjoyed the rolls and hamburger buns the best.

This makes a lot of dough, the picture only shows some of the rolls. I baked 1 loaf, 10 rolls and 6 hamburger buns.


Lien said...

HI Glenda, I just love it that you made your own recipe! Isn't that just fun with bread. Love the bread, rolls and buns!
Thanks for participating!

ejm said...

One of our friends keeps badgering me to make potato bread and yours looks beautiful. Thank you for posting the recipe.


scraps said...

Thanks for your comments and you're welcome!

Lorraine @NotQuiteNigella said...

Yum I adore potato bread. It has the loveliest texture doesn't it! Great job :)

Aparna said...

I've made potato bread before but never ever baked with sourdough before.
Sourdough baking is something I should try out.
Thanks for visiting me.

Jamie said...

Fantastic! Your breads look beautiful! Love that huge, fluffy loaf.

zorra said...

Great recipe! Voilà. ;-)

chuck said...

Glenda, you did a great job on these sourdough potato rolls. I can smell them from here ... Yummy!

Elle said...

Sounds yummy and so much bread from one recipe!

yambalaya said...

Your rolls look yummy indeed. Have yet to try sourdough and your recipe migth be the first to be tried :-)
Thanks for your visiting my site.

Judy said...

They look delicious. I've made potato rolls for years. Love that you made your own recipe.

Glenda said...

Thanks to all!