These fluffy, delicate, and slightly sweet Vegan Potato Rolls are suitable for both everyday meals and special occasions. The dough stays moist for longer than other rolls, and the mashed potatoes contribute to an extra-soft texture. Even if you’ve never made bread before, this recipe is easy to follow because the ingredients and the steps are simple. Serve these Vegan Potato Rolls sandwich buns with soups, curries, and breakfast spreads. Everyone will enjoy these rolls, vegan or not, because they rise beautifully and bake into golden, soft bits of warm bread.
STATS:
- Calories: ~170 kcal
- Prep time: Twenty minutes
- Serving size: 1 roll
- Rising time: Ninety minutes
- Cook time: 20 minutes
- Cuisine: Fusion or American
- Total time: Two hours
- Course: Side or bread
- Diet: Vegan
- Serving: Serves twelve persons
EQUIPMENT:
- Potato masher
- Measuring cups
- Kitchen towel (clean)
- Baking tray or sheet
- Mixing bowls
- Oven
- Measuring spoons
- Parchment liner
INGREDIENTS:
- Salt, one tsp.
- 1 cup of potatoes
- Oil, two tbsp.
- 1 cup of milk (plant-based)
- Flour, four cups
- 3 tbsp of sugar
- Yeast, two and one-fourth tsp.
- 2 tbsp of butter (vegan)
INGREDIENT NOTES
SUGAR
- It helps to activate the yeast and make our rolls sweet. Coconut sugar or maple syrup also works best instead of sugar.
POTATOES
- The recipe needs plain and mashed potatoes (without salt) to give us extra-tender and soft rolls, as the potatoes contain lots of starch and moisture.
BUTTER
- As the recipe is vegan, we choose plant-based and softened butter to provide rich softness to our rolls. Sunflower or canola oil may also work perfectly if vegan butter is not available.
YEAST
- The recipe requires only a single packet of active and dry yeast to raise the rolls to achieve that signature fluffiness.
MILK
- Any warm, plant-based milk, like soy or almond milk, will work for the moistened and soft dough. Water will also work if vegan milk is not available, but the dough will be less tasty.
FLOUR
- When we use this flour, it provides us with structure. You may swap it with a gluten-free blend or bread flour in the ratio of 1:1.
INSTRUCTIONS
- Warm up the vegan milk so that you can easily touch it.
- Then mix the sugar and yeast in that warm milk.
- Leave it covered at the counter for around ten minutes.
- Then add vegan butter, mashed potatoes, and salt to a big vessel.
- Mix them till all items combine smoothly.
- Then, add the yeast mixture and mix it with gentle stirring.
- At last, add flour gradually and mix till combined into the dough.
- Work on the dough for ~seven minutes to make it flexible.
- Apply a little amount of oil to coat the bowl from the inside.
- Keep the kneaded dough inside the oiled bowl.
- Use a clean towel to wrap the dough.
- Leave it in a warm place till the dough doubles in size.
- Warm your oven to 180 degrees C before moving further.
- Then, spread the parchment liner on the baking tray or sheet.
- Now, press down the dough to release the air.
- Make it twelve equal portions.
- Roll each piece to make a round using your hands.
- Now, arrange the rolls on the tray (parchment-lined) at an equal distance.
- Spread the kitchen towel (clean) on the rolls.
- Leave them on the counter for the next thirty minutes.
- Then insert the tray with ready-to-bake rolls in the oven for almost twenty minutes.
- Shift the golden baked rolls to the counter.
- Serve these Vegan Potato Rolls once they cool down a little.
TIPS
- Giving thirty minutes to rise to the ready-to-bake rolls is the key practice to have the fluffiest rolls.
- You will achieve the softest rolls by kneading the dough patiently till it gets smooth.
STORAGE INFORMATION
REFRIGERATOR
- Pack the remaining baked rolls in a sealed vessel. Keep them chilled in the refrigerator to consume them within four days.
FREEZER
- Keep the rolls in sealed bags and freeze them for almost two months. Defrost them at normal temperature.
REHEATING
- Before serving, heat them in an oven till they become soft like fresh ones.
FAQs
How to handle the sticky dough?
- Knead it with some extra flour to make it non-sticky or easy to work with.
Is making the dough before time an option?
- Yes, knead the dough and refrigerate it after rising for a whole night. It will perfectly bake the next day.
Will the instant yeast work in this recipe?
- Yes, you don’t need to follow the activation step while using an equal amount of instant yeast.
NUTRITIONAL FACTS
Single portion size: One roll
Calories: ~170 kcal
Carbs in total: 29 g
Fiber: Two grams
Net carbohydrates: 26 g
Fats: Three and a half grams
Sugar: 3 g
Proteins: Four grams
Sodium: 180 g
