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
- 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
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
410g wheat flour
60g graham flour
40g einkorn (or other whole grain)
80g leftover potato
1 tbsp honey
10g sea salt
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.