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Pastries and Cookies

Vegan Potato Rolls

by Lisa

Trained pastry chef

Golden brown vegan potato rolls on a baking sheet

5.0 (1)out of 5, 1 rating

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Prep
40 min
Bake
40 min
Total
1 hr 20 min
Makes
14

I baked these wonderful rolls at one of my jobs, in a little café in Düsseldorf, and I still love them today. Super moist, tender and full of flavor :)

Ingredients

Makes 14

  • 1 ½ lb700 gpotatoes
  • 1 cubefresh yeast1 cube = 42 g. German recipes use either a 42 g cube of fresh yeast or a 7 g packet of dry yeast; one cube equals about two packets. In the US use active dry or instant yeast; one ¼ oz (7 g) envelope replaces half a cube of fresh yeast. In the UK, fast action dried yeast (7 g sachet per half cube), or fresh yeast from a supermarket bakery counter.
  • 2 tspsalt
  • 1 tspgranulated sugar
  • 3 tbspolive oil
  • 2 cups plus 2 tbsp260 gwhole wheat flour(UK: wholemeal flour)
  • 3 ¼ cups400 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 4 tbspflaxseedoptional

Method

  1. Peel the potatoes & boil them in salted water until tender.

  2. Drain the potatoes, but save about ½ cup (130 ml) of the cooking water. Soak the flaxseed in it & let everything cool to bathwater temperature, then crumble in the yeast & add the sugar. Put the potatoes into the bowl of your stand mixer & mash them with the paddle attachment.  Add the olive oil & salt & let it run until creamy.

  3. Once the mashed potatoes have cooled down & are only lukewarm, pour in the yeast water along with both kinds of flour. Let the mixer knead it into a dough with the dough hook. (At first it will look as if the dough is waaay too dry & crumbly. DO NOT ADD ANY MORE WATER OR MILK OR ANYTHING ELSE!!! It all comes together after a while, and in between you can scrape some dough off the side of the bowl  if the dough hook can't quite reach it. The dough is on the sticky & moist side, so don't worry. Kneading takes about 12 to 15 minutes on medium speed.

  4. Cover the dough and let it rest in a warm place for about 45 minutes.

  5. After resting, turn the dough out onto a floured surface & divide it with a bench scraper or knife into pieces of about 4 oz (110 g) each. Either shape the pieces into rounds with your hands, or simply pull the dough smooth toward the back & pinch it together underneath so you get a smooth surface. Place them on a baking sheet lined with parchment paper, with enough space between them, & let them rise again in a warm place for about 30 minutes. After 20 minutes of rising, preheat the oven to 350°F (175°C) convection (fan).

  6. Put the risen rolls into the oven & pour a splash of water onto the oven floor. Bake for about 40 minutes, or until they are as brown as you like. Done!