Soft, pillowy, and delightfully comforting, Vegan Potato Rolls are the perfect blend of texture and flavor. The addition of mashed potatoes makes these rolls incredibly tender and moist, with a subtle sweetness that pairs beautifully with any meal. Best of all, they’re entirely plant-based, making them a fantastic option for those embracing a vegan lifestyle.
I love making these rolls during the cooler months when hearty, comforting food is what we crave. They remind me of cozy family dinners, and the aroma that fills the house while they bake is simply irresistible. My kids adore them, especially when served warm with a generous spread of vegan butter. Whether it’s a special occasion or just a weeknight dinner, these potato rolls always bring a smile to our table.
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 2 hours 5 minutes (includes rising time)
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup mashed potatoes (plain, unsalted)
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup warm unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegan butter, melted (plus more for brushing)
- 1/4 cup warm water
Equipment/Utensils
- Large mixing bowl
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Potato masher (if making fresh mashed potatoes)
- Kitchen towel
- Pastry brush
Preparation Steps
- Prepare the Dough: In a large mixing bowl, combine 1 cup of the flour, sugar, yeast, and salt. Stir to combine.
- Mix the Liquid Ingredients: In a small saucepan, warm the almond milk, vegan butter, and water to about 110°F-115°F. Make sure the vegan butter is fully melted, but do not overheat.
- Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the flour mixture. Stir until well combined.
- Add Mashed Potatoes: Mix in the mashed potatoes until they are fully incorporated into the dough.
- Knead the Dough: Gradually add the remaining flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Lightly grease a clean bowl with vegan butter or oil and place the dough inside, turning once to coat. Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Shape the Rolls: Punch down the dough to release the air. Divide the dough into 12 equal portions and shape each portion into a ball. Arrange the rolls on a parchment-lined baking sheet, spacing them evenly.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise again for 20-30 minutes, until they are puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
- Brush with Vegan Butter: Remove the rolls from the oven and immediately brush the tops with melted vegan butter for a soft, glossy finish. Let them cool slightly before serving.
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Vitamin C: 4%
- Folate: 6%
- Potassium: 4%
- Calcium: 2%
These Vegan Potato Rolls are a family favorite, and once you try them, they’re sure to become a staple in your kitchen too. Their soft, tender crumb and deliciously mild flavor make them versatile enough to accompany a wide range of dishes, from soups and salads to hearty stews. Enjoy!
Vegan Potato Rolls
Soft, pillowy, and delightfully comforting, Vegan Potato Rolls are the perfect blend of texture and flavor. The addition of mashed potatoes makes these rolls incredibly tender and moist, with a subtle sweetness that pairs beautifully with any meal. Best of all, they’re entirely plant-based, making them a fantastic option for those embracing a vegan lifestyle.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup mashed potatoes plain, unsalted
- 2 tablespoons sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm unsweetened almond milk or any plant-based milk
- 1/4 cup vegan butter melted (plus more for brushing)
- 1/4 cup warm water
Instructions
- Prepare the Dough: In a large mixing bowl, combine 1 cup of the flour, sugar, yeast, and salt. Stir to combine.
- Mix the Liquid Ingredients: In a small saucepan, warm the almond milk, vegan butter, and water to about 110°F-115°F. Make sure the vegan butter is fully melted, but do not overheat.
- Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the flour mixture. Stir until well combined.
- Add Mashed Potatoes: Mix in the mashed potatoes until they are fully incorporated into the dough.
- Knead the Dough: Gradually add the remaining flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Lightly grease a clean bowl with vegan butter or oil and place the dough inside, turning once to coat. Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Shape the Rolls: Punch down the dough to release the air. Divide the dough into 12 equal portions and shape each portion into a ball. Arrange the rolls on a parchment-lined baking sheet, spacing them evenly.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise again for 20-30 minutes, until they are puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
- Brush with Vegan Butter: Remove the rolls from the oven and immediately brush the tops with melted vegan butter for a soft, glossy finish. Let them cool slightly before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Vitamin C: 4%
- Folate: 6%
- Potassium: 4%
- Calcium: 2%
