A lazy Sourdough Potato Bread

The temperature is dropping and we're expecting snow again. It's been one of those days when you know you should be doing something but just can't seem to get up and do it. Making bread is basically a lazy process and perfect for lazy days. You make the bread and then let it rise while you take a nap. And if you time it right when you wake up the bread is ready for baking...perfect.

I had a complicated dinner planned for today but opted for hamburgers on a Sourdough Potato Bun. The Sourdough Potato Buns were most excellent! In fact so good that Mr. Tastebuds ate 3 with just butter!

My Sourdough Potato Rolls are my entry in Bread Baking Day #17 hosted by Notitie Van Lien





Sourdough Potato Rolls
Recipe developed by Big-Black-Dog

1 potato, cooked and mashed abt 3/4 c. packed, mashed potato
3 c. flour
3/4 milk
1/2 c. sourdough starter
2 tsp yeast
2 tsp salt
1 TBL butter, soft
1 1/2 TBL dried basil
1 tsp freshly ground pepper

3 TBL EVOO, to oil the bowl for rising the dough and for brushing on the top of the buns

Optional:
Sesame seeds, poppy seeds for sprinkling on top of buns

Makes about 12 Hamburger Buns

Cook the potato until soft either by boiling, baking in the oven or microwave. Let the potatoes cool a bit and then mash.

Combine the mashed potato, butter, yeast, salt, pepper, milk, sourdough starter and basil in a large bowl. I riced my potatoes and they were still a little lumpy. So instead of just mixing with a spatula I used the immersible hand blender until well blended.

Gradually add 3 c. of flour. I like my bread doughs rather wet but if you don't just add about another 1/2 flour until it's the consistency you like. Knead for about 5 minutes.

Put 1-2 TBL EVOO in a large bowl and place the dough in the bowl. Then turn the dough over so all sides of the dough are covered with EVOO. Cover the bowl with a towel or put the bowl in a large plastic bag. Let rise for about 1-1 1/2 hours or until doubled in size.

With well floured hands remove the dough from the bowl and begin tearing off pieces of dough and forming them for Hamburger Buns. I pinched off pieces a little smaller then a tennis ball. You will have to flour your hands often. Placed the buns on a parchment lined baking sheet. Brush each bun with EVOO and sprinkle with either sesame or poppy seeds.

For the final rise place the baking sheet in a large plastic bag making sure to support the plastic with small juice glasses or 1/2 pint jars. Set it aside to rise for about an hour.

Preheat the oven to 375 degrees. I spritzed the rolls with a gentle spray of water before putting them in the oven. Bake for about 15 minutes and then rotate the pan. Bake for about another 10 minutes. The buns are done with the bottoms are slightly browned and crispy.






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