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Sourdough Potato and Ale Burger Buns

Vindi, Tech by day/Baker by night | @vindiskitchen on Instagram
A flavorful bread roll leavened using 100%sourdough starter. The little ale used in the recipe gives it extra flavor. Not only do the potatoes add another layer, they also give this roll a softer crumb. You can use any starchy potato for this purpose – make sure to boil them until very soft. When mashing the potato, it’s okay to have a little lump left here and there. If you have rendered bacon fat, use that instead of the butter, as this will give the roll a smokey flavor.


For the rolls:

  • 400 g all-purpose flour +extra for dusting
  • 100 g boiled potatoes mashed
  • 1 tsp salt
  • 80 g active fed sourdough starter
  • 2 tbsp honey
  • 40 g soft salted butter or bacon fat
  • 1 small egg
  • 50 g milk
  • 40 g pale ale (beer)
  • 50 g extra water (varies - see recipe instructions); you can save the water from boiling the potatoes and use it in the dough to elevate the potato flavor

To decorate:

  • 1 egg beaten
  • sesame seeds


  • To make the dough, put everything except water into a bowl of a stand mixer. Use the dough hook to mix the dough.
  • Start mixing and add water gradually, as you might not need all the water.
  • When everything starts to come together, continue to mix on low speed until a dough is developed (about 2 minutes).
  • Scrape down the sides of the bowl. This dough might be a little sticky!
  • Cover the bowl with a tea towel and let the dough rest for 15- 30 minutes.
  • Mix the dough on medium for another minute or two, using flour to help release the dough from the sides of the bowl (should not take more than 4 minutes).
  • Dump the dough onto floured surface and finish off kneading by hand. Use water or oil to lubricate your hands. Use slap and fold motion and use a little flour to help if necessary.
  • Form the dough into a smooth ball and place in a glass bowl/container.
  • Cover and place in a warm place for bulk fermentation (proofing). If using a Raisenne Dough Riser, place the container on the Raisenne Dough Riser, as it will help the dough bulk faster.
  • After an hour into bulking, give the dough a coil fold. If in a cooler place, the total bulk may take about 4 hours or longer.
  • Once dough has almost doubled in size, punch it down.
  • Round up the dough to a tight ball. Place it in a container with a lid. Cover tightly and place in the fridge until next day.
  • The next morning, take the container out and let it sit for about 5-10 minutes until the dough is soft.
  • Then divide the dough into 8 equal pieces (roughly 100g each).
  • Shape the dough pieces into rolls (dough balls).
  • Once shaped, place on a tray lined with parchment and press rolls lightly to flatten them a bit.
  • Spray a little water using a spray bottle (or use whatever method you usually do to generate steam).It’s okay to not have steam too!
  • Bake for 10 - 12minutes and check on them. Rotate the tray if necessary.
  • Reduce temperature to 400° F and bake for another 5-8 minutes. If they are not done, leave them in for another 5 minutes. The tops of the rolls should be golden brown, and they should be much lighter in weight. The bottoms should have a light browning as well.
  • Once baked, let the buns cool down on a rack.
  • Now they’re ready to serve. These will make the most delicious burgers!