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Preparation Time : 120
Cook Time : 30
Total Time : 150
For buttermilk... 1 tablespoon apple cider vineger
1 cup soya milk
For the dough.. 350 gm whole wheat flour
350 gm unbleached white flour
1 big cooked nd masshed potato
2 teaspoon salt
3/4 tablespoon active dry yeast
1/2 cup warm water
2 teaspoon coconut sugar
Mix the vinegar and the soya milk, let it stand for 5 minutes. Mash or grate the cooked potato.
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.
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.
Turn dough back onto the table, cut into 16 pieces.Shape the rolls.
Place them onto prepared baking sheet. Let rise for 30 minutes.
Preheat oven to 375F and bake them in the preheated oven until golden brown, 25-30 minutes.
Searv hot potato vegan rolls
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