Mashed Potato Pillow Rolls

Fluffy, soft, buttery rolls made with mashed potatos and worth making yourself!  The tops are finished with vegan butter and served warm, a perfect accompaniment to any dinner, but perfect for your Thanksgiving (or any) meal.

ROLLS Full Shot

Makes about 8 large rolls.

MIXER Rolls

In the mixing bowl of your blender, combine 1 Cup of the flour with the yeast.  Add the warm water, mashed potato, the 3 Tbl melted butter, sugar and salt.

Dough Flour

Turn dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a smooth and elastic dough.  It should take most, if not all of it.

Dough Resting

Place the dough into a lightly greased bowl, turning once to coat both sides.  Cover and chill for 2 hours.

Punch dough down and turn out onto a lightly floured surface.  Cover and let rest for 10 minutes.  Meanwhile, grease an 8×8 pan.

Using lightly floured hands, divide dough into 8 equal pieces.

Dough Cut

Shape into balls and arrange in the prepared baking pan.  Cover and let rise in a warm place until nearly double in size (about 40 minutes).  I put close to the oven and they rose beautifully.

Dough Rolls

Preheat the oven to 400 degrees.  Bake for 20-25 minutes or until golden brown.

Rolls Oven

Do not over bake.  Remove from pan and brush the tops immediately with melted butter before serving.  Serve warm.

ROLL Single Shot

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Mashed Potato Pillow Rolls
Ingredients
  • 2-1/8 Cups to 2-1/4 of All-Purpose Flour
  • 1 tsp of Active Dry Yeast or 1/2 package
  • 3/4 Cup Warm Water 120 - 130 degrees
  • 1/4 Cup Cooked Mashed Potatos
  • 3 Tbl vegan Butter Melted, such as Earth Balance
  • 1/8 Cup vegan Sugar
  • 1/2 tsp plus 1/8 tsp Salt
  • 1 Tbl vegan Butter Melted, such as Earth Balance
Instructions
  1. In the mixing bowl of your blender, combine 1 Cup of the flour with the yeast. Add the warm water, mashed potato, the 3 Tbl melted butter, sugar and salt.
  2. In the mixing bowl of your blender, combine 1 Cup of the flour with the yeast. Add the warm water, mashed potato, the 3 Tbl melted butter, sugar and salt.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a smooth and elastic dough. It should take most, if not all of it.
  4. Place the dough into a lightly greased bowl, turning once to coat both sides. Cover and chill for 2 hours.
  5. Punch dough down and turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease an 8x8 pan.
  6. Using lightly floured hands, divide dough into 8 equal pieces.
  7. Shape into balls and arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 40 minutes). I put close to the oven and they rose beautifully.
  8. Preheat the oven to 400 degrees. Bake for 20-25 minutes or until golden brown.
  9. Do not over bake. Remove from pan and brush the tops immediately with melted butter before serving. Serve warm.

 

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