Sourdough Potato Pull-Apart Rolls | Edible Bozeman

Ingredients

• 60 grams (½ cup) all-purpose flour
• 60 grams (½ cup) water
• 60 grams ripe, 100% hydration sourdough starter
• 2 medium (6–7 ounce) russet potatoes
• 1 stick unsalted butter (113 grams or ½ cup)
• 450 grams (3¾ cups) all-purpose flour
• 180 grams (¾ cup) whole milk, cold
• 2 eggs, beaten
• 2 tablespoons granulated sugar
• 2 teaspoons fine sea salt
• Egg Wash: 1 egg, 1 tablespoon milk