Fluffy Potato Rolls
Soft, golden, and perfectly fluffy potato rolls infused with Italian seasoning. These vegan rolls are fiber-rich, heart-healthy, and simple to make—ideal for weeknight dinners, meal prep, or special occasions. Serve warm, brush with melted vegan butter, and enjoy a comforting, satisfying bread that pairs beautifully with any dish.
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.
