Ingredients
Scale
- 2 packages (1/4 oz each) active dry yeast
- 1 1/3 cups warm water (110–115°F), divided
- 1 cup boiled potatoes (smashed)
- 2/3 cup sugar
- 2/3 cup vegan soy free butter or palm shortening (softened)
- 3 tbsp potato protein (or 2 eggs if you can have eggs; skip the aquafaba if you do eggs)
- 1/4 cup aquafaba (optional but highly recommended)
- 2 1/2 tsp salt
- 5 1/2 cups gluten-free flour blend (with xanthan gum; we like namaste)
- 1 tbsp light psyllium husk powder
Instructions
- Activate yeast in warm water + sugar for 5–10 minutes until foamy.
- Mix wet ingredients together.
- Add dry ingredients and beat into a thick, sticky dough.
- Shape immediately into rolls and place in pan.
- Rise once for 30–40 minutes. Dough should look slightly puffed (poofy), not doubled.
- Bake at 375°F for 20–25 minutes until golden and cooked through.
- Prep Time: 15
- Rise: 40
- Cook Time: 25