Sourdough Potato Pull-Apart Rolls
Sourdough Potato Pull-Apart Rolls | Edible Bozeman. Perfect for special occasions, these rolls feature a strong sourdough flavor and crispy, buttery interiors.Makes about 2 dozen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Kitchen scale
- Potato ricer
- Potato masher
- Bench scraper
- Pastry brush
- Mason jar
- Mixing bowl
- Baking sheet
- Cake pan
- Baking pan
- Oven
- Fork
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen timer
- Parchment paper
- Plastic wrap
- Chef's knife
- Cutting board
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
- Mature levain
- 1 egg
- 1 tablespoon milk
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