Last Updated on November 19, 2024 by Kari
One of the things that I’ve always been pretty good at is making buns. I’ve had a recipe that I’ve used for years, and it was the one thing my dad would always request when he came over for supper. There’s nothing like fresh buns. But now that I have the best recipe for potato rolls, they are all that I will ever make. It’s too bad I found them after my dad passed away. I know he would love these potato rolls and would want them for all occasions.
Interestingly, I find that vital wheat gluten is the key ingredient in my regular buns. If I don’t put it in my buns, they don’t have the right texture. But, in this potato roll recipe, you don’t need it, and it still comes out perfect.
Take These Vegan Potato Rolls Anywhere
These are the perfect rolls for any meal. Just put some vegan butter on top and they are delicious.
There’s nothing that you couldn’t eat with these vegan potato rolls. For example, I love making sandwiches with them. They are soft, tender and add a delicious flavor to any sandwich filling. They are also slightly sweet, so if you pile on some spicy ingredients, it pairs so well.
But it’s not just about taste, these potato rolls have a great texture as well. They are light and fluffy, yet sturdy enough to hold up to different fillings without falling apart.
Note: If you need to take these to a gathering with nonvegans, just leave out the word ‘vegan’ and call them potato rolls. For whatever reason, when many people hear the word vegan, their taste buds suddenly despise what they are eating. Even if their favorite food is accidently vegan, they will despise it when they find out.
Vegan Potato Roll Recipe
Let me walk you how I make these step by step.
Make 1/2 cup of mashed potatoes.
Scald 1 cup of soy milk and put aside. I have only used soy milk for this and while I don’t like the taste of soy milk in some other things, it doesn’t affect the taste here.
Take egg replacer and make enough for 1 egg substitution. I use Bob Red Mill egg replacer. The funny thing is I don’t usually use egg replacer in recipes because I find that it doesn’t do anything anyways, but I use it in this recipe because I used it the first time and my rolls came out perfect and just in case the egg replacer makes that big of a difference, I don’t want to try a whole recipe without them.
Combine 2 1/2 teaspoons of yeast and 1/4 cup of warm water. Let it sit until you see a foam starting to form.
Measure out 1/4 cup of vegetable shortening. This is the only recipe that I use vegetable shortening for. I normally use vegan butter of some sort. But I believe this shortening adds to the softness of this roll and I wouldn’t leave it out. If you try it with vegan butter instead, let me know how it works. I may be forced to do that at some time as well.
Combine 1/4 cup of sugar and 1 tsp salt, and then add the mashed potatoes, milk, and shortening.
To that mixture, add the yeast mixture and egg replacer.
Add 4 1/4 cups of flour in and mix. I use the stand mixer, so I add all the flour in at once, but you can add gradually if you want.
Knead until smooth and manageable without sticking to your fingers. If you need to add more flour, do so 1 tablespoon at a time.
Put your dough in a bowl and let it rise until double.
Punch it down and let it rest for about 15 minutes.
Grease a baking sheet and start shaping out your dough. I’m not a stickler for shape and size, but I do find that making the dough balls smaller helps in creating a more perfect size portion with each roll because they will rise. Leave a little room between each row to let them get a little bigger… or don’t. You do you.
Cover your rolls lightly with a kitchen towel and let them rise for about 1/2 hour until your spaces are all filled in and you are happy. Or until you can push on a roll lightly and if it springs back up, they’re ready.
Mix together 2 tablespoons of soy milk and 1 tablespoon of maple syrup. Brush this over top of your rolls. This is your vegan bun wash and it’s going to make them come out brown and perfect on top.
Put in a 400-degree oven for 13 minutes.
Eat at least 2 rolls as soon as they come out of the oven for that dose of comfort and joy.
Note: You can add less sugar and more salt depending on your taste. But these really do come out perfect. My husband says they remind of his childhood in Italy where his aunt used to make potato bread all the time.
