Proof the yeast. In a small mixing bowl, combine the warm dairy free milk with the yeast and a sprinkle of sugar. Whisk together. 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 with a dough hook attachment, or in a large mixing bowl with a large spoon, combine the proofed yeast, remaining brown sugar, mashed potatoes, oil, and pineapple juice. Quickly whisk together before adding the flour and salt. Mix on low speed for 2 ½ minutes, scrape the sides of the bowl, and then mix on medium speed for an additional 2 ½ minutes. If making by hand, mix and knead the dough for about 10 minutes.
First rise. Lightly greatest a large bowl with a neutral flavored oil. Place the dough ball in the bowl. Cover the bowl with a clean kitchen towel or a piece of plastic wrap. Place it in a warm spot and let it rise for at least an hour, or until doubled in size.
Prepare the pan. Greatest an 8x10-inch (20x25-cm) baking dish and set aside.
Shape the rolls. When the dough has risen, punch it down and divide into 12 pieces. Tightly roll each dough ball in your hands and on a clean, un floured kitchen countertop. Place them in your prepared baking dish.
Second rise. Cover the shaped rolls with the plastic wrap or kitchen towel from before. Let the rolls rise in a warm spot for 30 to 45 minutes, depending on how warm your kitchen is.
Preheat the oven. While the rolls are on their second rise, preheat the oven to 375°F/190°C. Place the oven rack in the middle of the oven so the roll tops don’t burn.
Bake the rolls. Bake the uncovered rolls for 25 minutes or until golden brown on top. If you see the tops browning too quickly, you can loosely tent the baking dish with aluminum foil. The rolls will have an internal temperature of 195°F/90°C when fully baked. Remove from the oven and brush with melted vegan butter, if desired. Allow them to cool for 10 minutes before serving. Enjoy!
