This is How I Roll

I figure if I keep using that joke, someone is bound to find it funny, sooner or later.

Right?

Whatever. Even if you don't share my sense of humor, I bet you want to share my Veganomicon Home-Style Potato Rolls.



I was really nervous about making these because they were my first time working with yeast. I thought something would go wrong for sure and I'd end up with flat, hard non-rolls. And if that was the case, I wouldn't be able to make sandwiches and I'd just have to go hungry all week. Or something.

Luckily, everything went well and I now have two dozen tasty potato rolls (well, probably 20ish, by now). I didn't think the cupcake shape would be conducive to sandwich making, but didn't know if the rolls would come out OK if I just put them on a baking sheet, so I did half in the pan like the instructions said and half straight on a sheet. I also braided three to see if I could make challah rolls out of them. That didn't go over so well, but the cupcaked and flat rolls are both great.

The recipe is very easy to follow, but I had to use way more flour than indicated to get the dough to stop sticking to my hands and dough mat. And these aren't like the Vegan With a Vengeance biscuits that you can make really quick, if you're feeling sort of bready. The dough needs to sit two hours before being formed into rolls, then another 30ish minutes in the cupcake pans, then they bake for 30ish minutes. That's not including the time you spend actually working on them. They're well worth the time spent, though (and you can go out and do whatever you want while they're sitting around rising; it's not like you have to watch them the whole time).

Before they hit the oven:



The cupcaked rolls, minus a "tester":



All the rolls. The semi-failed attempts at challah are at the top: