Vegan Soft and Fluffy Potato Rolls
Discover the ultimate comfort food with these Vegan Soft and Fluffy Potato Rolls—a plant-based twist on a classic favorite! These pillowy rolls are made with creamy mashed russet potatoes, giving them an irresistibly tender texture. Perfectly leavened with a touch of active dry yeast, they rise to golden perfection in the oven and are brushed with melted vegan butter for a subtle, buttery finish. Dairy-free and egg-free, these rolls use unsweetened almond milk and olive oil to create a light and flavorful dough that's perfect for any occasion. Quick to make with just 50 minutes of prep time, these rolls are the ideal addition to holiday spreads, family dinners, or as a simple snack. Serve them warm and enjoy their melt-in-your-mouth goodness—your taste buds will thank you!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup, mashed Russet potatoes
- 0.5 cup Warm water
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 cup, melted Vegan butter
- 1 tablespoon Olive oil
Instructions
Begin by peeling and boiling the russet potatoes until they are tender. Drain them and mash until smooth. Measure out 1 cup of mashed potatoes and let it cool to room temperature.
In a large mixing bowl, combine 0.5 cup of warm water, 0.5 cup of unsweetened almond milk, and 2 tablespoons of granulated sugar. Stir to dissolve the sugar.
Sprinkle 2.25 teaspoons of active dry yeast over the liquid mixture and let it sit for 5-10 minutes, until it becomes frothy.
Add the cooled mashed potatoes, 3.5 cups of all-purpose flour, 1.5 teaspoons of salt, and 0.25 cup of melted vegan butter to the yeast mixture. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Brush a clean bowl with olive oil, place the dough in the bowl, and turn to coat it with oil. Cover with a damp cloth and let it rise in a warm place for 1-2 hours or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9x13-inch baking dish.
Cover the rolls with a damp cloth and let them rise again for about 30 minutes, or until puffy.
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
Remove the rolls from the oven and brush them with additional melted vegan butter for extra shine and flavor. Let the rolls cool slightly before serving.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 310 mg | 24% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
