No-knead Breakfast Rolls with Leftover Potatoes

Bread rolls, who doesn’t love them? Perfect for weekend brunch. Nice entertainment with kids and so easy to make on holidays. What makes this sourdough recipe extra convenient is that it takes care of your leftover potatoes!

That’s right, I got your back.

The method is as simple as it gets. Mix the dough and let it sit on the table, give it a goodnight’s rest in the fridge and bake the next morning. The recipe yields approximately 10 rolls.

TIPS FOR BAKING

• Replace potato with any other boiled vegetable you have available
• The recipe is proven good with semi-fresh sourdough discard
• Adjust baking time according to your bread roll size
• Observe the dough and let it work on itself

No-knead Breakfast Rolls x 10 | Recipe

No-knead Breakfast Rolls

Print recipe

Makes/Serves: 10 rolls Cooking time: 12min /oven 12min /oven

Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

• 400g water
• 80g starter
• 410g wheat flour
• 60g graham flour
• 40g einkorn (or other whole grain)
• 80g leftover potato
• 1 tbsp honey
• 10g sea salt

METHOD

1. Mix starter with water and 1/3 of the flour. Let it rest for >10 minutes while you measure other ingredients & mash the potatoes with a fork.
2. Add the rest of the flour and all other ingredients into the mix. Cover the bowl and let the dough sit in room temperature until you see some good rise. Transfer the dough into fridge overnight.
3. In the morning, pre-heat oven 245C (475F). 
4. On a lightly floured surface,  shape the dough into a line and cut equal pieces (mine were 11 x 42g). Let the dough pieces rest for 10 minutes before shaping each into a ball. Give the dough pieces second shaping after another 10 minutes (optional). Let the dough balls rise on the baking tray for 30 minutes under a kitchen towel.
5. Bake the rolls for 12 minutes (middle rack). Add grill setting or move the tray to the top level for last few minutes if your oven is not efficient.

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These bread rolls here which I baked for an Instagram sourdough collab turned out perfect. I cut the warm as you can see. Bread rolls are supposed to enjoyed warm don’t you agreed?

This January I’m sharing a series of leftover recipes so stay tuned. I will link the future recipes here when they’re posted.

If you don’t have boiled potatoes due to being all detox after Christmas cornucopia, I have another bread roll recipe made with juice pulp here.

Love, Saara