The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Kentucky Housewife - Potato Rolls (adapted for sourdough)

The Kentucky Housewife - Potato Rolls (adapted for sourdough)

donaldG's picture


Recently was scrolling through the pages of the very old cookbook The Kentucky Housewife and decided to give a go at the potato rolls. After playing around with the recipe and making some tweaks to my method I have a recipe that I think is worth posting! Here are a few pictures from the process, too.


The levain build. I was skeptical of how the potato mash would fair overnight but it was beautiful!

Potato starter



baked rolls



Prep time13 hours
Cooking time35 minutes
Total time13 hours, 35 minutes


200 g
boiled potato (any kind) (boiled whole, skin on)
100 ml
liquid left from boiling potatoes
10 g
20 g
10 ml
oil (any kind will do really)
100 g
85% extraction wheat flour
100 ml
water (divided in half)
8 g


  1. Boil the potatoes whole, then peel after. Reserve the boiling liquid. (Blanching the potatoes in ice water after boiling makes quick work of the skins and waiting for the potatoes to cool.)
  2. Mash the potatoes, 20g of flour, 10g of oil and 100g of potato liquid together into a thin mush.
  3. When this is cooled to body temperature add the 10g of starter and mix well. Let sit overnight, 9-12 hours.
  4. The next morning add the 500g flour, 50ml of the 100ml water, mix until no dry bits of flour left. Rest for 20 minutes.
  5. Dissolve the 8g of salt in the remaining 50ml of water. Add to the dough, begin kneading. It’s going to fall apart at first, don’t worry, keep going. After it comes back together and you can make a cohesive, semi-sticky ball cover it with a damp cloth and let it sit for an hour.
  6. Divide into 8 balls about 115g each. Roll into balls with the palm of your hand on a non-floured surface. 
  7. Let rest for at least 3 hours in a covered (I used a large plastic bag) cast iron pan dusted with rice flour.
  8. The last 30 minutes of the rest preheat your oven to 450º.
  9. Cook in a double cast iron cooker if you can, but you’ll be fine if not. (That means use a deeper cast iron pan on top that you’ve allowed to preheat in the oven. You'll remove the lid halfway through cooking.)
  10. Score if you wish, though when they’re lined in the cast iron dish it can be tedious. In retrospect I'd score sooner, maybe before setting in the pan.
  11. Bake @ 450 for 17 minutes with the double cooker lid on then 17 minutes without it.*
  12. *Alternatively you can just lay these out on a sheet pan with parchment paper dusted with rice flour. Then bake them for approximately 30-35 minutes depending on how dark you like the bake to be.


Bread1965's picture

Wow.. those definitely look fantastic! Thank you for this. I've book marked your note and will definitely give these a try in the fall!  One question - what is "85% extraction wheat flour"?

Thank you ! Well done!

donaldG's picture

It's just how much of the wheat berry has been milled, basically. Whole wheat flour is 100% extraction and would be fine to use instead of 85%!

isand66's picture

Great bake.  i love potato rolls and these look fantastic.

Edo Bread's picture
Edo Bread

Nice looking bake!

nmygarden's picture

These look great, and potato ensures they'll be soft and perfect with all kinds of toppings. The scoring challenge may be made easier by using kitchen shears - a couple of quick snips may do the trick.