Make your holiday dinner table even better with these soft, fluffy, Potato and Sour Cream Dinner Rolls. They have rye flour and sourdough for flavour, as well as sour cream, butter and egg yolk for ultimate richness, making them the ideal accompaniment for Thanksgiving and special meals. They are also incredibly delicious the next day for sliders or leftover sandwiches!

If you don’t have sourdough in your kitchen, no problem! Just substitute the levain with an extra 35g of water and 35g of flour.

Potato and Sour Cream Dinner Rolls

The ultimate side dish! These Potato and Sour Cream Rolls are wonderfully soft and moist thanks to the potato, with a rich, tangy flavour from the sour cream and sourdough. They're perfect for holidays like Thanksgiving and great for next-day leftover sliders.

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Servings: 15

Ingredients Method

Ingredients

78 g water lukewarm
5 g dried yeast
30 g egg yolk from 2 eggs
37 g sour cream
67 g levain
135 g mashed potato cube and boil potatoes until super soft, then strain and allow to cool – or use leftover mashed potato
280 g bread flour
30 g rye flour
45 g sugar
9 g salt
46 g butter
egg wash

Method

Weigh the water and yeast into the bowl of a stand mixer and mix together.
Add the remaining ingredients, starting with the wetter ingredients, then the dries, ending with the butter.
Using your hand, mix everything together till just incorporated, then scrape your hand clean and knead the dough with a hook attachment in the mixer. Start with 5 minutes on speed 1, then increase to speed 2 and mix until the dough looks smooth and you get a window pane when you stretch a piece of dough between your fingers – this will take around 15 minutes, possibly up to 20. You will need to scrape the bowl down a couple times during mixing, as the dough will be very sticky.
Place the dough in a greased bowl and cover with a damp tea towel. Let the dough rise until almost doubled, about 1 hour.
Deflate the dough and portion it into 15x 50g pieces. Round the portions into tight balls. Place all 15 onto a lined and lightly greased quarter sheet tray for their final proof – about 1 1/2 to 2 hours.
Towards the end of the final proof (the buns will be very puffy and touching each other), preheat the oven to 190℃/375℉. Brush the rolls carefully with egg wash.
Place the rolls in the oven and immediately lower it to 180℃/350℉. Bake for about 20-25 mins. You're aiming for an internal temp of 190-200 F and buns with a lovely golden brown colour!

If you fell in love with the richness and unparalleled softness the potato and sour cream brought to these dinner rolls, then you’re ready to apply that magic to your next weekend project.

You absolutely need to try my Easy Homemade Potato Hamburger Buns. They use a similar potato base to achieve that incredible tenderness, ensuring your next homemade burger is nestled in a bun that’s soft, golden, and far superior to anything from the grocery store.

Click here to get the recipe: Easy Homemade Potato Hamburger Buns