Servings: 12 rolls
Calories: 152kcal
Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Stand mixer with dough hook (optional)
- Muffin pan
- Cooking oil
- Extra flour for kneading
- Bench scraper or knife
Ingredients
- 1 teaspoon yeast
- ¾ cup dairy free milk warmed to 100-110F
- 3 tablespoons mashed potatoes
- 2 tablespoons oil
- 2 ½ - 3 cups flour
- ¼ cup white sugar
- ¼ teaspoon salt
Instructions
- Proof the yeast. In a small mixing bowl, combine the warm dairy free milk with yeast and a sprinkle of sugar. Cover and allow to rest for 10 minutes. If the yeast does not get foamy, the milk may have been too hot or the yeast may have expired.
- Prepare the dough. In the bowl of your stand mixer, or in a large mixing bowl with a large spoon, combine the proofed yeast, remaining sugar, mashed potatoes, oil, salt, and flour. With the dough hook attachment, mix on low speed for 30 seconds then scrape down the sides of the bowl. This should take about 2 minutes before the ingredients are fully combined. If the dough is too wet, add in an additional tablespoon of flour until you have a workable dough.
- Knead the dough. Keep the dough in the mixer and on speed 2 or 3, allow the dough to knead for 6 to 8 more minutes. You can knead by hand on a lightly floured surface for the same amount of time. After kneading, the dough should be soft and tacky, but not sticky (it doesn’t stay stuck in your hands).
- First Rise. Lightly grease a large bowl with a neutral oil. Place the dough ball in the bowl, patting it with a little extra oil. Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm spot for at least an hour or until doubled in size.
- Prep the pan. Grease either a 9x13 or an 8x10 baking pan. You can also make these on a lined baking sheet.
- Shape the rolls. When the dough has risen, divide the dough into 12 equal pieces. It doesn’t need to be perfect so just eyeball it! Arrange them in your prepared baking dish.
- Second Rise. Cover the shaped rolls with more plastic wrap or a clean kitchen towel and allow them to rise until they are puffy, about 30 minutes to 1 hour depending on how warm the spot is.
- Preheat the oven. While the rolls are in their second rise, preheat the oven to 375°F/190°C. Place the oven rack in the middle or lower third of the oven so that the roll tops don’t burn.
- Bake the rolls. Bake the uncovered rolls for 22-26 minutes or until golden brown on the top. If you see the tops browning too quickly, you can loosely tent the baking dish with aluminum foil. Rolls will have an internal temperature of 190F when fully baked. Remove them from the oven and allow the rolls to cool for a few minutes before serving.
- Cover the leftover rolls tightly and store at room temperature for up to 5 days. Enjoy!
Notes
- How to Store
- Countertop: These rolls will keep on the countertop in an airtight container for up to 3 days.
- Fridge: Store the rolls in an airtight container in the fridge for up to a week.
- Freezing dough before baking: Prepare the dough through making the small dough balls and freeze at that point. To bake after freezing, allow them to come to room temperature and then double in size in a muffin tray.
- Freezing after baking: Allow the rolls to fully cool after baking. Store the rolls in a freezer safe container for up to 3 months. Let them come to room temperature and warm before serving.
Nutrition
Calories: 152kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 60mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Let us know how it was!