Potato Rolls
Potato rolls have a softer, more moist texture than the traditional dinner rolls you might be used to, and they’re versatile enough to go with almost any meal you would normally eat with bread.
Prep: 15 mins
Cook: 25 mins
Yield: 12 rolls
My grandmother believed a meal was not complete without bread, and I would blissfully enjoy at least 3 or 4 of her potato rolls. She used oil and dairy, so I’ve adapted the recipe to make my own tasty and easy version of Granny’s famous potato rolls.
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
- 2¼ cups whole wheat pastry flour
- 1 tsp salt
- 2 tsp instant (rapid-rise) yeast
- 1 cup warm unsweetened non-dairy milk (rice, soy, almond, etc.)
- 1½ Tbsp maple syrup
- 6 Tbsp cooked mashed potatoes
Instructions
Instructions
- 1. In a large bowl, combine flour and salt. Set aside.
- 2. In a separate bowl, mix together yeast, milk, and maple syrup. Set aside for 5-10 minutes, until a light foam forms.
- 3. Make a well in the center of the flour and pour in the wet mixture and mashed potatoes. Mix together until a soft dough forms. Place dough on the counter and knead for 1-2 minutes.
- 4. Divide dough into 12 rolls. Place rolls in a 9 × 13-inch nonstick baking pan (touching is fine). Cover and leave in a warm, draft-free place to double, about 1 hour.
- 5. Preheat oven to 350 degrees F.
- 6. Uncover and bake for 20-25 minutes, until golden brown.
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