Brand New Vegan

Vegan Recipes You Love

Homemade Potato Rolls

By 37 Comments

I have had SO many comments on my Vegan Biscuits and my Pull-Apart Rolls that I thought I’d add another option today…..Homemade Potato Rolls.  

potato rolls 2

Unsweetened Almond Milk, Mashed Potatoes, Bread Flour, Yeast, and Salt make up the majority of the ingredients.  And the best part?

  • No artificial favorings
  • No preservatives
  • No sawdust or any other weird ingredients

Just real homemade goodness, exactly like grandma used to make.

I think that’s why I like baking so much….

It really doesn’t take a lot of ingredients to make a simple Bread Dough – just time and patience, and YOU get to control what goes into it.

These Homemade Potato Rolls are so fresh and tasty, even my picky 3yr old grandson was asking for more.

Got an afternoon you can just set aside to baking?  Try these rolls….you won’t be sorry.

 

 

Homemade Potato Rolls

homemade potato rolls

Homemade Potato Rolls | Brand New Vegan

Here’s a trick I learned a long time ago to get your wet ingredients the perfect temperature for yeast proofing.

Microwave your cup of milk (or water for pizza dough) for EXACTLY 50 seconds.

If you stick your finger in it afterwards (clean finger I hope) it should be warm to the touch, but not enough to burn you.

Perfect temp for allowing the little yeasties to do their magic.

For the mashed potatoes, I used a single potato and microwaved it for 4 minutes ant then mashed it in a bowl.  DO NOT use boiled potatoes to mash as it introduces WAY too much liquid.  Use a microwaved potato, or a baked potato – and if necessary – a little bit of the milk to make them creamy.

  One large potato is about ½ cup of mashed when microwaved or baked.

Now add your heated milk, sugar, and 1/2 cup of mashed potatoes to a large mixing bowl and stir thoroughly.  Now add your yeast, give it a quick whisk, and wait 10 minutes.

You should see bubbles form as the yeast starts to bloom.

After 10 minutes, stir in the salt, baking powder, and baking soda.

Slowly add 1 cup of Bread Flour and mix thoroughly.  If using a Stand Mixer – use the paddle attachment.  You want ALL the dry ingredients to become moistened.  The dough will be very wet.

Now add in another cup of flour – and if using a stand mixer switch to the dough hook attachment.  Work the dough until it just forms a ball and pulls away from the sides.

 

The First Rise

Cover your bowl with plastic wrap AND a clean kitchen towel and set it in a warm place for 1 hour to rise.

Here’s another trick I learned for finding the perfect place for dough to rise.  Use your oven.

Simply preheat your oven –  any temp – doesn’t matter –  for EXACTLY 1 minute and then turn it off.

That little bit of heat is perfect for achieving a good rise but DON’T FORGET TO TURN OFF THE OVEN.

After 1 hour, sprinkle your remaining ¼ cup of flour on a clean work surface and scrape out your dough onto that surface.

Slowly knead the remaining flour into your dough and separate into 16 equal sized balls.

I used a Pyrex 9×9 Baking Dish and lined it with Parchment Paper.  Arrange your Dough Balls in the dish and cover it again with plastic wrap and a clean kitchen towel.

 

The Second Rise

We’re going to let it rise again, this time on TOP of the stove, for another hour.  As you can see the dough will poof up even more.

All that’s left to do now is bake these babies in a 400° F Oven for about 15-20 minutes.

After that – you’re on your own…. although I highly recommend a spoonful of homemade strawberry jam….yum.  

Enjoy!

homemade potato rolls

brandnewvegan

 

 

 

 

5 from 1 vote
potato rolls 3
Print
Homemade Potato Rolls
Prep Time
2 hrs 15 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
 
Homemade Potato Rolls fresh from the oven. No artificial ingredients, no preservatives, just homemade goodness, exactly like grandma used to make.
Course: Appetizer
Cuisine: American
Servings: 16 Rolls
Author: Chuck Underwood
Ingredients
  • 1/2 cup Mashed Potatoes
  • 1 cup Almond Milk (unsweetened)
  • 1 Tbs Sugar
  • 2 1/4 tsp Active Dry Yeast
  • 2 1/4 cups Bread Flour
  • 1 tsp salt
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
Instructions
  1. Stir warm milk, mashed potatoes, and sugar in a mixing bowl until well combined.
  2. Mixture should be warm to touch, but not enough to burn you.
  3. Add yeast and stir to incorporate.
  4. Let rest for 10 minutes for yeast to bloom.
  5. Add salt, baking soda, and baking powder and stir.
  6. Add 1 cup of flour and mix until well moistened. If using stand mixer use the paddle attachment.
  7. Add a 2nd cup of flour and mix until dough ball forms. If using stand mixer use the hook attachment.
  8. Seal and cover with a towel and place somewhere warm to rise.

  9. After 1 hour, scrape your dough onto a floured work surface and knead gently.

  10. Separate into 16 equal dough balls and place into a 9x9 Pyrex Dish lined with parchment paper.
  11. Re-seal and cover and let rise on top of stove for an additional 1 hour.
  12. Remove plastic wrap and towel and bake in 400 degree F oven for 17-20 minutes.

Homemade Potato Rolls fresh from the oven. No artificial ingredients, no preservatives, just homemade goodness, exactly like grandma used to make.

SaveSave

Love My Recipes? Join my Private BNV Club!

Reader Interactions

Comments

    • Hi, whole wheat pastry flour doesn’t have enough gluten to successfully make yeast breads. It’s the gluten in wheat flour that gives the bread the strength to rise, and pastry flour is specifically made with LOW gluten to make quick breads soft. You should go for stone ground whole wheat flour (Bob’s Red Mill is my favorite, I’ve also used Gold Medal and King Arthur brands with great success). They have plenty of gluten for making great whole wheat yeast breads. Good luck!

      Reply

      • Oh no.. 🙁 I read through the comments to see if anyone has made this gluten free. Sigh. Once more, the stupid gluten stops me from making something hclf goodness.. 🙁

        Reply

  3. So lesson learned today. The Whole Wheat experiment was a complete failure. Now I only changed 2 variables. 1) I used 1 cup of Whole Wheat Flour. and 2) I boiled a potato and mashed it for my 1/2 cup of potatoes. Yesterday I microwaved a potato and mashed it.

    SO…..I have a feeling the boiled mashed potato introduced a LOT more liquid into the mix – much more than 2 cups of flour could handle and I ended up with a wet, sticky, mess. I dumped the whole thing into a bread loaf pan to try and salvage it.

    Use DRY mashed potatoes – like just a plain potato either microwaved or baked and then mashed with no liquid at all. Maybe use some of the milk the recipe calls for. THEN add your remaining ingredients.

    I’ll try the Whole Wheat experiment again soon.

    Reply

  4. Hi Chuck. I am a band new vegan and check your blog for recipes all the time. Your recipes are always fabulous and I can’t wait to try these rolls. My husband’s grandmother used to make a roll with potatoes in them and they were the soooo good. Of course, they had eggs and lard in them so I thought I would never have anything like them again. She used to save the water she boiled her potatoes in and add a little bit of the potatoes she boiled to that water and mash them up. Of course, she didn’t measure the flour and then just added enough until the dough was “right” and not as heavy as the dough you used for bread! I’m glad to actually have a recipe.

    Reply

  5. Hi Chuck, I just have to tell you that I bake these either as rolls or loaves of bread on at least a weekly basis. I’ve also taken them to family members homes as gifts! Today I am trying a loaf of sweet potato bread with some WFB cinammon sugar mixture in the middle as streusel. I am going to use maple syrup as the sweet ingredient but considered aqua faba. What I really appreciate and what has helped so much on this recipe is your suggested microwave time for the milk and heat time for a warm oven for the bread to rise. That has been invaluable. Thanks so much again!

    Reply

    • Hi Chuck, Just wanted to comment that it was wonderful! I put half of the dough in the pan then added my streusel combination (2 TBS flour, 2 tsp. cinnamon, 2 TBS sugar and 2 tsp. of maple syrup mixed) and then the rest of the dough on top. I used parchment paper in the bottom and on sides of pan to prevent sticking. I highly recommend it!

      Reply

  6. After reading the recipe and then your comment about using a dry mashed potato, I am confused. Does your recipe call for 1/2 cup of wet mashed potatoes or 1/2 cup of dry mashed potatoes?

    Reply

    • For the mashed potatoes, I used a single potato and microwaved it for 4 minutes and then mashed it in a bowl. DO NOT use BOILED potatoes to mash as it introduces WAY too much liquid. Use a microwaved potato, or a baked potato – and if necessary – a little bit of the milk to make them a little creamy.

      Reply

  7. I made these for Thanksgiving and my family all LOVED them. Thank you! Did you ever figure out a way to add whole wheat flour? I’m curious if it worked. Thanks!

    Reply

  9. I made these yesterday and they were fantastic! And, maverick that I am, I employed a whole bunch of leftover boiled mashed potatoes that needed using up (because I’m a no-waste obsessive and how that’s how i roll). The secret to using leftover boiled or mashed potatoes is cutting way, way back on the liquid called for, as necessary. In my case yesterday, that turned out to be only a few tablespoons of the plant milk. The rolls turned out perfectly light and fluffy and flavorful — so good!

    Reply

  10. Add chopped fresh dill. Dill and potatoes are awesome. Also try another variation, coarse cracked peppercorns, it will be awesome.

    Reply

  12. We made these wonderful rolls tonight – they sure were yummy!! Thank you or the recipe and I also enjoyed all the comments on the variations that folks used. I made them to go along with my corn chowder. I couldn’t resist trying them with a little dab of raspberry jam!, which brought on dreams of strawberry short cakes!, honey and toasted pecans – this will be a staple at our house. Someone mentioned bringing them as a gift and with a little jar of jam – I think they would be perfect!! Thanks again!

    Reply

  13. Can’t wait to try these. Can I use my food processor? (I have arthritis in my hands.)
    I’m also a “brand new vegan”!

    Reply

  15. I made these today as Hawaiian rolls subbed pineapple juice for the milk and sweet potato for the mashed, coconut sugar for the sugar… came out great but hardly the Hawaiian taste I was trying for… a lazy girl I used my food processor even the left the dough in it to rise the turned it out I barely kneaded the sticky dough into balls. thanks to your instructions on heating the liquids, and proofing the dough had a great first attempt.

    Reply

  16. I just made this. I followed directions as written. I used a baked potato. It came out perfect and tastes so good! I baked mine in a regular cake pan lined with parchment paper. Thank you for sharing this recipe.

    Reply

  17. I am trying these for the first time and I was wondering if you put in the oven for the first rise, do you need to only cover it with a towel? I am Leary about sealing the bowl with plastic being it’s going in the oven

    Reply

  19. I tried to make this but it was an epic fail. Not sure why??? I followed the recipe exactly. I have a bread machine. Do you think I could try it again in the machine?

    Reply

    • Update… I posted above that it was a failure because it looked like it didn’t rise and I really struggled with how sticky the dough was. It didn’t look pretty like your pics but it tasted AMAZING!!! I gave my sister the recipe and she made it too. I am going to make this again and be a little more patient with the kneading process. The taste is incredible. Thanks for the recipe.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Secured By miniOrange