Vegan Potato Rolls Recipe by Csillag
Cooking Instructions 180 minutes 1 Mix the vinegar and the soy milk, let it stand for 5 minutes. 2 Mash or grate the cooked potato. 3 Combine the flour and mashed potato in the bowl of a stand mixer. Make well in the middle, mix the yeast, the sugar with a little flour and pour 1/2 cup of water over it. Let it stand for couple of minutes. 4 Turn the mixer on, slowly ad the salt and remaining water. Beat it until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover it and rest it for 1 hour. 5 Turn dough back onto the table, cut into 16 pieces 6 Shape the rolls 7 Place them onto prepared baking sheet. Let rise for 30 minutes. 8 Preheat oven to 375F and bake them in the preheated oven until golden brown, 25-30 minutes. 1 Mix the vinegar and the soy milk, let it stand for 5 minutes. 1 Mix the vinegar and the soy milk, let it stand for 5 minutes. 2 Mash or grate the cooked potato. 2 Mash or grate the cooked potato. 3 Combine the flour and mashed potato in the bowl of a stand mixer. Make well in the middle, mix the yeast, the sugar with a little flour and pour 1/2 cup of water over it. Let it stand for couple of minutes. 3 Combine the flour and mashed potato in the bowl of a stand mixer. Make well in the middle, mix the yeast, the sugar with a little flour and pour 1/2 cup of water over it. Let it stand for couple of minutes. 4 Turn the mixer on, slowly ad the salt and remaining water. Beat it until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover it and rest it for 1 hour. 4 Turn the mixer on, slowly ad the salt and remaining water. Beat it until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover it and rest it for 1 hour. 5 Turn dough back onto the table, cut into 16 pieces 5 Turn dough back onto the table, cut into 16 pieces 6 Shape the rolls 6 Shape the rolls 7 Place them onto prepared baking sheet. Let rise for 30 minutes. 7 Place them onto prepared baking sheet. Let rise for 30 minutes. 8 Preheat oven to 375F and bake them in the preheated oven until golden brown, 25-30 minutes. 8 Preheat oven to 375F and bake them in the preheated oven until golden brown, 25-30 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Zucchini Gratin (Low Carb) Baked Potato Soup in the Crockpot Garlic Parmesan Cod (Low Carb) Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی Caribbean sugar cakes Zucchini Gratin (Low Carb) Baked Potato Soup in the Crockpot Garlic Parmesan Cod (Low Carb) Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی Caribbean sugar cakes Japanese Rolled Omelet Chocolate Cake with Avocado Mince & Onion Pizza with Pineapple and Spinach Baked fish Homemade Salad Dressing Baked Potato Soup in the Crockpot Corn curry Hearty Beef & Barley Soup Keema Samosas Japanese Rolled Omelet Chocolate Cake with Avocado Mince & Onion Pizza with Pineapple and Spinach Baked fish Homemade Salad Dressing Baked Potato Soup in the Crockpot Corn curry Hearty Beef & Barley Soup Keema Samosas