Vegan Potato Rolls

This is an easy vegan potato rolls recipe with all-purpose flour, turbinado sugar, dry active yeast, vegetable shortening and more. They’re moist, slightly sweet, and buttery. The smell as they bake in the oven… wow. And they’d make a great edition to your dinner table or holiday spread (Easter, Thanksgiving and more).

This recipe makes ~9 rolls.

A few things…

• ・For these vegan rolls, I chose the Russet potato for it’s low moisture content and fluffy, starchy nature. I did not test other types of potatoes. If you try another type, I’d be interested to hear how it went.

• ・For best results, stick to a mashed up Russet baked potato or using day old mashed potatoes. Freshly made mashed potatoes or boiled potatoes are not a good choice for this recipe. They are too wet, and require a lot more flour to keep the dough from being sticky.

• ・If you choose to use a baked Russet for the mashed potato requirement, it doesn’t matter if you cook it in the oven or microwave. After it’s fully cooked and very soft, remove the skin, and mash it with a fork until smooth and fluffy.

• ・I like to knead the vegan potato roll dough right in the mixing bowl. It keeps my countertops clean, and generally, makes less of a mess.
• ・As an alternative, use the dough to make some incredible savory buns, like Smoky Lentil Sauerkraut Buns.

Please enjoy! And check out other UVK recipes like Vegan Whole Wheat Biscuits, Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce, Vegan Cheese Ball with Pecans and Cranberries, Vegan Collard Green Rolls with Smoky Jackfruit and Sweet Potato, Avocado Cucumber Carrot Sushi with Sweet Chili Sauce, and more.

Vegan Potato Rolls

3 Tbsp turbinado sugar

4 Tbsp butter flavored vegetable shortening (I used Crisco Butter Flavored Shortening)

1 cup unsweetened vegan milk (I used Good Karma Flax Milk + Protein)

2¼ tsp dry active yeast

1 cup mashed potatoes (see notes above)

2¼+ cups all-purpose flour

½ tsp salt

Canola oil, to brush

1. In a small pot, add the sugar, shortening, and milk. Stir over medium-low heat until the shortening melts. Remove from heat, and pour into a large mixing bowl.

2. Cool the sugar-milk-shortening mixture to 110º F. Then, stir in the dry active yeast. Set the yeast aside for 5 minutes or until it looks bubbly.

3. Add the mashed potatoes, flour and salt to the mixing bowl. Stir together. Then, knead the vegan potato roll dough with your hands until it comes together and gets a bit smoother. If it’s super sticky, add additional flour (another ¼ cup or so?).

4. Work the dough into a ball, brush it with oil, and cover the mixing bowl with plastic wrap. Set the covered dough in a warm place for ~1 hour or until it doubles in size.

5. Punch down the vegan potato roll dough. Divide it into 9 equal dough balls.

6. Preheat the oven to 350º F. Grease an 8″ X 8″ pan. Place the dough balls in the pan (3 rows total with 3 dough balls in each row). Bake for ~35-40 minutes or until golden brown. Remove from the oven. Cool for ~5 minutes, and serve.