Vegan Potato Rolls | Panecillo de Patata Vegana

Potato rolls. Fluffy, puffy, soft and amazing rolls, great anytime. These are wonderful for gatherings, served with dinner, maybe a little jam on top, anyway you desire. Great to dip in soup or use as little sliders. They are irresistible. Some of the best I've made! My only warning is they're so hard to stop eating, enjoy! 

​Makes 15-16 Rolls 
​
Ingredients:

• 2 ½ tsp Active Dry Yeast
• 1/3 Cup Coconut Sugar
• ¾ Cup Warm Water (105°F)
• 2 Tbsp Flax Meal
• 6 Tbsp Warm Water
• 6 Tbsp Coconut Oil, Liquid (I used CBD)
• 2 tsp Sea Salt
• 1 Cup Unseasoned Mashed Potatoes, Lightly Packed
• 4 ¼ Cups Wheat Flour or Gluten-Free All-Purpose Flour

Peaceful Preparation:

1. Mix the active dry yeast, about a tbsp of the coconut sugar and the warm water in a glass dish. Mix well. Set aside for 10 minutes until it is foamy.
2. Mix the flax meal with the remaining 6 tbsp of warm water. Mix well. Set aside to congeal for 5 minutes.
3. Add all the ingredients together in a large bowl. Using your hands or a machine mix it until it forms a nice smooth dough, mixing and kneading on a floured surface. Roll into a ball. Place in a greased pan, flip the dough around to cover in oil. Cover with a clean wet dishcloth. Allow to rise for 90 minutes or until it doubles in size.
4. Gently deflate the dough, divide into 15 balls. Place in a lightly greased 9 x 13 baking dish. Cover with a clean wet dishcloth. Rise for 1-2 hours, preferably 2.
5. Preheat the oven to 350°F. Bake in the hot oven for 20-25 minutes or until golden. Opt to brush with a little oil, I used CBD oil. Yum! Enjoy warm, or cool and store at room temperature for a few days or freeze.

Notes:
Gluten-Free: Use a gluten-free all-purpose baking flour. I have this recipe if you want to make it yourself.
Oil-Free: Use coconut butter. If that’s not preferred, tahini would be nice for its natural oils. Else, perhaps a little extra mashed potato.  
Adapted & Veganized from King Arthur Flour

Rinde para 15-16

Ingredientes:

• 2 ½ cucharaditas cucharadita de levadura seca activa (o 1 paquete)
• 1/3 Taza de azúcar de coco
•  ¾ Taza de Agua Tibia (40°C)
• 2 Cucharada de semilla de linaza en polvo
• 6 Cucharada de Agua Tibia
• 6 Cucharada de Aciete de Coco, Liquido (yo use CBD)
• 2 cucharadita de Sal Marina
• 1 Taza de puré de papa, sin condimentar, ligeramente empacadas
• 4 ¼ Taza de Harina de Trigo o Una Harina multiusos sin gluten

Preparación pacífica :

1. Caliente el agua a 40 ° C. Páselo a un recipiente de vidrio, asegúrese de que la temperatura sea precisa y luego agregue el 1 cucharada de azúcar de coco y la levadura seca activa. Batir bien, colocar una tapa encima, reservar durante 10 minutos hasta que esté espumoso.
2.  Mezcle las semillas de linaza en polvo y el agua juntas, mezcle bien, deje reposar durante 5 minutos para que se cuajen.
3. Mezclar los todo ingredientes juntos.
4. Amasar sobre una superficie enharinada durante 6+ minutos hasta que se vuelva suave, hacer una bola. Coloque en un tazón engrasado, cubra con una toalla húmeda, coloque en un lugar cálido para que se levante durante 90 minutos o hasta que duplique su tamaño.
5. Desinfle ligeramente, divídalo en 15-16 piezas y haga 15-16 bolas. Pasar a una sartén de 22 cm x 32 cm o 9 in x 13 in. Cubra con una toalla húmeda. Coloque en un lugar cálido para que se levante durante 1-2 horas.
6. Precaliente el horno a 175 ° C. Hornee de 20-25 minutos.
7. Servir caliente. De lo contrario, puede cepillarse con el aceite o incluso pasar y dejar  sin aceite. Disfruten mis amigos. Puede congelar extra. ​  ​