fluffy potato rolls

Prepare the potatoes. ​Peel and chop the potatoes and add them to a medium pot filled with cold water. Set on the stovetop over medium heat and bring to a boil. Once boiling, cook the potatoes for 10-15 minutes or until the potatoes are tender and easily pierced with a fork.

Activate the yeast. ​While the potatoes cook, activate the yeast. In a medium-sized bowl, combine the almond milk and 1 tablespoon of sugar. Add the yeast, then set aside to activate, about 8-10 minutes, or until the yeast is fragrant and foamy.

Mash the potatoes. ​Once the potatoes are soft, drain the water and mash until very smooth– the smoother the mashed potatoes, the better the texture of the final rolls! We recommend using a  potato ricer  if possible.

Combine the dry ingredients. ​In a large bowl, add the remaining sugar, all-purpose flour, salt, Italian seasoning, and garlic powder. Mix until uniform.

Add the wet ingredients. Pour in the activated yeast mixture, 5 tablespoons of melted butter, and 1 cup of mashed potato.

Mix the dough. ​Mix the wet and dry ingredients together until a smooth dough forms, then transfer the dough to a floured work surface. Knead the dough by hand for 5-10 minutes, adding more flour as necessary, or until the dough is smooth and bounces back when poked.

Rise for 1 hour. Place the kneaded dough into a lightly greased bowl, tossing once, and cover with a damp kitchen towel or plastic wrap. Set the bowl in a warm, draft-free place to rise for about 1 hour or until the dough has sufficiently doubled in size.

Form the bread rolls. ​Once the dough has doubled in size, punch the dough down to remove the air. Divide the dough into 12 equal-sized pieces and roll them into smooth balls.

Rise for another hour. ​Evenly arrange the dough balls in your greased 9×13″ baking dish and place the rolls in a warm place to rise a second time for 1 hour.

Bake. After the second rise, preheat the oven to 350°F and bake the rolls uncovered for 30-35 minutes or until the top is golden brown.

Serve. Brush the hot golden potato rolls with the remaining butter and serve immediately while warm. Enjoy!