220 minutes
These delightful rolls, with their warm, comforting flavor, are perfect for any gathering. The addition of Yukon gold potatoes gives them a wonderfully moist texture, while the poppy seed glaze adds a delicate crunch.
cups
cups
Nonhydrogenated Vegan Margarine
tablespoons
Instant Yeast
0 packages
cups
tablespoons
teaspoons
Cold Moist Mashed Potatoes, preferably Yukon gold
cups
cups
teaspoons
Poppy Seeds
to taste
1. Prepare Soy Milk Mixture
Start by combining 1 cup of warm water, soy milk, and margarine in a saucepan over medium heat. Heat the mixture until the margarine melts and the soy milk is scalded, which means you'll see small bubbles forming around the edges.
2. Activate Yeast
In a small bowl, mix the remaining 0.5 cup of warm water with the yeast and set it aside until it becomes foamy.
3. Mix Dry Ingredients
Sift together the flour, brown sugar, and salt in a large mixing bowl.
4. Combine Wet and Dry Ingredients
Add the cold, moist mashed potatoes to the dry ingredients and mix them until the mixture resembles a crumbly pastry dough. Stir in the foamy yeast mixture and the warm soy milk mixture, combining everything until you have a soft dough with bits of potato throughout.
5. Knead the Dough
Turn the dough out onto a lightly floured board and knead it until it becomes elastic, which should take about 8-10 minutes.
6. First Rise
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
7. Prepare the Glaze
Whisk together the soy milk and potato starch in a small saucepan over medium-low heat until the mixture thickens slightly.
8. Shape the Dough
Preheat your oven to 400°F and grease two 12-cup muffin tins. Once the dough has risen, punch it down to release the air, then knead it briefly. Roll the dough into a log and slice it into 24 equal pieces. Roll each piece into a ball about the size of a walnut and place them into the prepared muffin tins.
9. Second Rise
Brush the tops of the rolls with the prepared glaze and sprinkle them with poppy seeds. Cover the muffin tins with a clean cloth and let the rolls rise again until they double in bulk, which should take about 25-35 minutes.
10. Bake the Rolls
Bake the rolls in the preheated oven for 20-25 minutes, or until the tops are shiny and browned. Once baked, transfer the rolls to wire racks to cool slightly before serving.
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