Vegan Potato Flour Bread Rolls

Baked and ready to enjoy, vegan potato flour bread rolls

At last, one of my most popular recipes on this site – the potato flour bread roll, is now available in vegan form. Same recipe, just adjusted for the plant based eater. Can you have your cake and eat it too? Yes, you can. These vegan potato flour bread rolls aren’t skipping a beat. The same lightness, the same airy dough still make this recipe the perfect bread roll, even with out the eggs.

As I discovered in another bread recipe from our site, the 3-Kings Bread rolls, airy and light texture in breads doesn’t need to be sacrificed just because your diet has changed. Were these rolls exactly the same as the recipe with eggs? Maybe not exactly, but pretty darn close. The qualities of light, airy and delicious were all present. Again the highlight of this recipe I believe is the potato flour. I’m guessing it’s the added starch from the potato flour which gives it the dimensional of lightness. But, it’s still a great side-dish to serve on the holiday table.

great light results.

Another great thought to this recipe is the sweet glaze you paint on the top before the bake. In the vegan form, it’s a mixture of agave and water, in the regular recipe, it’s honey and water. Both give a nice subtle finish of sweetness. If you want to take it one step further, feel free to make a sweet plant-based buttery spread to enjoy on the fresh, warm roll.

Vegan Potato Flour Bread Rolls

The same great airy, light texture is achieved in this vegan version of the potato flour rolls. You'll love it, and be pleased to incorporate these rolls in any menu-holiday or not.
Course Breakfast, Part of dish, Side Dish
Cuisine American
Keyword Breads, Flour, vegan
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 12 rolls


  • 3/4 cup warm water to mix with the yeast
  • 20 grams fresh yeast
  • 1/3 cup sugar
  • 1 cup potato flour
  • 4 cups flour
  • 3/4 cup oat milk
  • 1-2 TBS oil for a bit of fat in the recipe.
  • 2 TBS egg substitute can be flax+water (2TBSflax+1/4c.water)
  • 1/4 cup water if needed to get dough well mixed, add slowly
  • 2 TBS water + 1tsp agave for painting the rolls before bake (optional)


  • combine all ingredients and mix until a nice well combined dough forms.
  • in a floured baking tray, form your rolls and stack close together. cover and let rise
  • when properly risen begin to make your syrup.
  • paint on syrup
  • put rolls into a pre-heated oven @ 180 Celsius, and bake until cooked, about 25-35 min.
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