Vegan Potato Rolls

Name: Vegan Potato Rolls
Total time: 10800 s
Yield: 16 servings
Cuisine: American
Ingredients: For the "Buttermilk"; 1 tb apple cider vinegar; 1 cup soymilk; For the Dough; 350 gr whole wheat flour (I use Bob's Red Mill); 350 gr unbleached white flour; 1 medium cooked potato, mashed; 2 tsp salt; 3/4 tb active dry yeast; 1/2 cup lukewarm water; 2 tsp coconut sugar

Csillag @cook_6755205

They have a terrific flavor! Delicious additions to your stews, chilies or salads.

Csillag @cook_6755205

They have a terrific flavor! Delicious additions to your stews, chilies or salads.

Saved

Ingredients

180 minutes

16 servings

For the "Buttermilk"
1 tbapple cider vinegar
1 cupsoymilk
For the Dough
350 grwhole wheat flour (I use Bob's Red Mill)
350 grunbleached white flour
1medium cooked potato, mashed
2 tspsalt
3/4 tbactive dry yeast
1/2 cuplukewarm water
2 tspcoconut sugar

Saved

Steps

180 minutes

1

Mix the vinegar and the soy milk, let it stand for 5 minutes.
2

Mash or grate the cooked potato.
3

Combine the flour and mashed potato in the bowl of a stand mixer. Make well in the middle, mix the yeast, the sugar with a little flour and pour 1/2 cup of water over it. Let it stand for couple of minutes.
4

Turn the mixer on, slowly ad the salt and remaining water. Beat it until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover it and rest it for 1 hour.
5

Turn dough back onto the table, cut into 16 pieces
6

Shape the rolls
7

Place them onto prepared baking sheet. Let rise for 30 minutes.
8

Preheat oven to 375F and bake them in the preheated oven until golden brown, 25-30 minutes.