These Fluffy Potato Rolls are a plant-based twist on classic dinner rolls, offering a soft, pillowy texture with a hint of Italian seasoning.
Packed with fiber from potatoes and wholesome flour, and rich in heart-healthy fats from vegan butter, they make a satisfying, everyday-friendly addition to any meal.
Quick to prepare and perfect for sharing!
Fluffy Potato Rolls
Equipment
- Medium pot – 1
- Medium bowl – 1
- Large bowl – 1
- Potato masher or ricer – 1
- 9×13″ baking dish – 1
- Measuring cups and spoons – assorted
Ingredients
- 1 large or 2 small russet potatoes for 1 cup mashed
- 1 cup + 1 tablespoon lukewarm non-dairy milk
- 2 tablespoons granulated sugar divided
- 1 packet 2¼ tsp active dry yeast
- 4½ cups 540 g all-purpose flour
- 2 teaspoons salt
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 5 tablespoons melted vegan butter + 2 tablespoons for brushing
Instructions
- Cook and Prepare the Potatoes: Peel your russet potato (or two small ones), then chop it into evenly sized chunks. Place the pieces in a medium pot and cover with cold water to ensure even cooking. Set the pot over medium heat, bring it to a boil, and continue simmering until the potatoes are very tender—usually 10 to 15 minutes. You’ll know they’re ready when they can be pierced easily with a fork without resistance. Drain thoroughly to remove excess moisture, which helps keep the dough light.
- Activate the Yeast Properly: While the potatoes cook, prepare the yeast mixture so it’s ready when you need it. In a medium bowl, combine 1 cup of lukewarm non-dairy milk (not hot, as heat can kill the yeast) with 1 tablespoon of sugar. Stir lightly, then sprinkle the active dry yeast evenly over the liquid. Let it sit undisturbed for 8 to 10 minutes. When the mixture becomes foamy and fragrant, your yeast is alive and ready to use. If nothing happens, discard it and start fresh with new yeast.
- Mash the Potatoes Until Smooth: Once drained, transfer the hot potatoes to a clean bowl. Mash them while they’re still warm, as this makes for a smoother texture. The goal is to eliminate all lumps, because any bits of potato left behind can affect the consistency of your rolls. If available, use a potato ricer for best results—it creates an airy, lump-free mash that blends seamlessly into the dough. Measure out exactly 1 cup of mashed potato for this recipe.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the remaining 1 tablespoon of sugar, the flour, salt, Italian seasoning, and garlic powder. Mixing these dry ingredients ahead of time ensures the flavorings are distributed evenly, so every roll bakes up consistently seasoned and aromatic.
- Combine the Wet and Dry Mixtures: Pour the foamy yeast mixture into the dry ingredients. Add 5 tablespoons of melted vegan butter and your measured 1 cup of mashed potatoes. Using a sturdy wooden spoon or a silicone spatula, stir everything together until a shaggy dough forms. The dough will look rough and slightly sticky at this point, but that’s exactly what you want before kneading.
- Knead the Dough for Structure: Turn the dough out onto a lightly floured surface. Knead with the heels of your hands for 8 to 10 minutes, folding and pressing rhythmically until the dough becomes smooth and elastic. Add extra flour sparingly, only if the dough feels too sticky to handle—it should remain soft rather than dense. You’ll know it’s ready when it springs back gently when poked. This step is crucial, as kneading develops the gluten that gives the rolls their fluffy structure.
- First Rise to Develop Flavor: Lightly grease a clean mixing bowl with a small amount of oil or vegan butter. Place the kneaded dough inside, turning it once so all sides are coated. Cover the bowl with a damp kitchen towel or plastic wrap to prevent drying out. Allow it to rise in a warm, draft-free spot for about 1 hour, or until it has doubled in volume. The dough should feel airy and pillowy at this stage.
- Shape the Dough into Rolls: Once the dough has risen, gently punch it down to release the trapped air. Transfer it back to your work surface and divide it into 12 equal pieces for evenly sized rolls. Roll each piece between your palms or against the counter to form smooth, round balls. Consistent shaping ensures they bake evenly and look beautifully uniform in the baking dish.
- Second Rise for Extra Lightness: Arrange the dough balls in a greased 9×13-inch baking dish, spacing them evenly so they have room to expand. Cover again with a towel or plastic wrap and let them rise for another 60 minutes. During this second rise, the rolls will puff up noticeably, becoming soft and airy in texture. This step is key to achieving their signature fluffiness.
- Bake Until Golden and Perfect: Preheat your oven to 350°F (175°C) toward the end of the second rise. Once ready, place the dish uncovered in the center rack and bake for 30 to 35 minutes. The rolls are done when their tops are golden brown and the bottoms sound hollow when tapped lightly. Be careful not to overbake, as that can dry them out.
- Brush and Serve Warm: Immediately after removing from the oven, brush the tops generously with the remaining 2 tablespoons of melted vegan butter. This not only enhances the flavor but also gives the rolls an irresistible shine. Serve them warm, straight from the dish, alongside your favorite main course or as a comforting snack.
Notes
- For best texture, use a potato ricer rather than a masher to achieve lump-free, silky mashed potatoes.
- Always measure mashed potatoes after cooking and mashing, not before.
- Non-dairy milk should be lukewarm, not hot, to activate the yeast properly.
- Divide the dough into equal pieces for uniform rolls that bake evenly.
- These rolls can be frozen before or after baking, making them a great make-ahead option.
- Refrigerated dough balls can be held overnight, then baked fresh the next day.
Chef’s Secrets for Fluffy Results
The secret to making these rolls extra fluffy lies in both the mashed potatoes and proper kneading.
Potatoes add natural starch, which tenderizes the dough, while kneading helps build just enough gluten for structure without making the bread dense.
Use a potato ricer for the smoothest mash—any lumps can create uneven texture in the finished rolls.
Another insider tip be gentle with the dough during shaping and avoid adding too much extra flour while kneading; keeping the dough soft is what gives these rolls their pillowy interior.
Finally, let the dough fully double in size during both rises—rushing this step will make the rolls less airy.
Serving Suggestions Worth Trying
These fluffy potato rolls are incredibly versatile.
Serve them warm with a brush of melted vegan butter for a simple side that elevates any meal.
They pair beautifully with hearty soups and stews, roasted vegetables, or holiday mains like plant-based roasts.
For breakfast, slice them open and spread with nut butter or fruit preserves.
They also make a fantastic base for sliders or mini sandwiches thanks to their soft, slightly sweet flavor.
Hosting a dinner?
Arrange them in a basket lined with a cloth napkin to keep them warm at the table—they’ll disappear fast.
Storage Tips for Lasting Freshness
To keep rolls fresh at room temperature, store them in an airtight container or bread bag for up to 3 days.
For longer storage, you can refrigerate them, but note that refrigeration may slightly dry them out, so reheating before serving is recommended.
These rolls also freeze beautifully.
To freeze unbaked rolls, shape the dough balls, freeze on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months.
To freeze baked rolls, cool completely, then pack in freezer bags.
When ready to serve, thaw at room temperature and warm in the oven until soft and fluffy again.
Frequently Asked Questions
1. Can I use leftover mashed potatoes?
It’s not recommended, since most mashed potatoes contain butter, milk, or seasoning that can alter the dough’s consistency. Stick with freshly mashed, unseasoned russets for the best result.
2. What’s the best substitute for russet potatoes?
Russets are ideal because of their high starch content, which keeps the rolls fluffy. Yukon Golds can work in a pinch, but avoid sweet potatoes—they have too much moisture and will make the rolls dense.
3. Can I use instant mashed potatoes?
Yes, but only if you prepare them according to package instructions and measure out the amount after rehydrating. Instant potatoes work best when you’re short on time but still want soft, fluffy rolls.
4. How do I know if my yeast is active?
After mixing with warm milk and sugar, the yeast should become foamy and fragrant within 8 to 10 minutes. If no bubbles form, the yeast is likely expired and should be replaced to ensure a proper rise.
5. Can I prepare the dough ahead of time?
Absolutely! After shaping the rolls, cover the baking dish tightly and refrigerate overnight.
The next day, let the rolls sit at room temperature for about 2 hours before baking. This make-ahead method is especially handy for holidays or gatherings.
