Great Auntie Nellie's Potato Bread Rolls

Auntie Nellie

3/4 cup cooked, mashed potatoes

1/4 cup potato water - warm

3 tbsp vegetable oil

1 1/2 tbsp sugar

1 1/2 tsp salt

3 cups flour (plus extra for kneading)

1 tbsp dried instant yeast

1 tbsp soy milk for glaze

Makes about 18 rolls

1.  In a large bowl, dissolve the yeast in warm water. (If you've just cooked the potatoes, use 2/3 cups of warm potato water.) Stir in the potatoes, sugar, oil, and salt. Add 2 1/2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.

2.  Place the dough on a lightly floured surface; gently roll in flour to coat. Knead for about 5 minutes or until dough is smooth and springy. Grease a large bowl or spray with cooking spray. Place dough in the bowl then over the bowl tightly with plastic wrap. Place somewhere warm and let it rise for 1 hour or until doubled in size.

3.  Gently punch the dough to deflate it. Divide dough into 18 equal pieces and roll each piece into a ball. Place the balls about 1/2" apart on a baking tray. Cover loosely with plastic wrap and put in a warm place for about an hour or until doubled in size.

4.  Heat the oven to 375'F / 190'C / Gas Mark 5

5.  Lightly brush the top of the rolls with soy milk then bake for 15 - 20 minutes until golden brown.

 

If you fancy a bit of a change, make some sweet potato bread rolls. Simply cook a small sweet potato until soft  (about 6 - 8 minutes in the microwave), mash with a fork and use instead of the potato in the Auntie Nellie's rolls. Sweet potato rolls are not actually sweet, but have a lovely colour and are great with vegan cheese or soup.