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Vegan Potato Dinner Rolls


Light, tender and moist dinner rolls. Vegan recipe.

Prep Time
Cook Time
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12 rolls
  • 1 ½ cups Lukewarm water
  • 1 (0.25 ounce) packet Active dry yeast
  • 2 tablespoons plus 1 teaspoon Florida Crystals® Organic Raw Cane Sugar
  • 5 cups All-purpose flour
  • 1 cup (about 1 medium) Russet potato, boiled and well mashed
  • 6 tablespoons plus 2 teaspoons Extra virgin olive oil
  • 2 teaspoons Salt
  • As garnish Sea salt flakes
  • As garnish Fresh rosemary, chopped

Step 1

In a small bowl, combine water and 1 teaspoon of sugar. Sprinkle yeast over water and set aside for 5 minutes or until yeast becomes foamy. Stir.

Step 2

In the bowl of a stand electric mixer fitted with the hook attachment, mix 2 tablespoons of sugar, flour, and salt. Add mashed potatoes and yeast mixture. Mix for 1 minute. With the mixer running at medium-low speed, slowly add 6 tablespoons of olive oil. Increase the speed to medium and mix for 5 minutes or until a dough forms.

Step 3

Lightly grease a large bowl with olive oil and place the dough in the bowl. Cover with a kitchen towel and allow the dough to rise at room temperature until doubled in size, about 1 hour.

Step 4

Turn the rested dough onto a lightly floured surface and work the dough until it deflates. Using a bench scraper or a knife, cut the dough into 12 even pieces. Roll each piece into a smooth ball.

Step 5

Lightly grease a 13x9-inch baking dish with olive oil. Place dough balls in the pan. Leave space between them because they will grow in size. Cover with a kitchen towel and allow the rolls to rest at room temperature for 45 minutes.

Step 6

Preheat oven to 400°F. Brush rolls with olive oil and sprinkle with sea salt flakes. Bake for 20-25 minutes or until golden brown. Remove from oven and brush with more olive oil and sprinkle rosemary. Serve warm.