Focaccia Potato Bread Rolls
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Upgrade your Thanksgiving dinner rolls with these exquisite Focaccia potato bread rolls that are soft, fluffy and savory and taste like Italy. Homemade, easy recipe to be enjoyed at a Holiday dinner or alongside a hot bowl of vegetable soup on a chilly weekday.
Potato Bread Rolls
Who can resist some fresh from the oven soft and fluffy dinner rolls? Not me! Fluffy bread rolls Focaccia style – speckled with toasty fennel seeds, olives, salty capers and bits of roasted red peppers these will become your new favorite dinner rolls that taste like a great pizza. You’ll definitely want to double batch for company because everyone will go back for seconds!
About the Dough
Technically it is a Focaccia mashed potato dough with what would normally be the “toppings” actually kneaded into the dough adding both fantastic flavor and moisture. It’s no fuss at all to make, the goal is to mix everything together well for even distribution then shape and let them rise until doubled in size. You can boil a plain potato and mash it or use any leftover mashed potatoes you might have around.
The recipe calls for all purpose flour to yield the fluffiest results, however you certainly make them healthier by opting for whole wheat pastry flour instead. You’ll still end up with fabulous rolls just a little bit denser.
The Filling
Besides toasty fennel seeds and a pinch of rosemary which are just fabulous here, I made a roughly chopped Tapenade mix with olives, roasted peppers, capers, garlic and of course olive oil. You could experiment with other things here like sun dried tomatoes and basil, but on your first try I highly recommend sticking to the original recipe and expand on the concept from there.
Shaping the Rolls
The dough will end up pretty sticky so don’t get frustrated trying to shape a perfect roll. The easiest way is to dump your dough onto the working surface and shape it into a log. Use a pastry cutter or serrated knife and cut it into 6 equal pieces then each piece in half so you’ll end up with 12 equal size rolls. Place them all inside the pan equally spaced if possible and without touching each other, once they rise they will grow into each other as shown above and you can pull them apart beautifully when serving.
Serving Suggestions
- Green Lentil Soup
- Vegan Egg Yolk (from butternut squash)
- Favorite Garden Vegetable Soup
- Best Vegan Potato Soup
- Pomodoro Sauce
- Vegan Split Pea Soup
- Fried Mushrooms
- Mushroom Bourguignon
- Best Tofu Scramble
- White Bean Stew
- Chive Pesto
- Tofu Sandwich.
On Storage
In case you do find yourself with any leftovers (no way), just store them in a lidded container or plastic bag at room temperature for a couple of days. Freshen them up in the toaster oven for a minute or so just until heated through.
How to Make Focaccia Potato Bread Rolls
Focaccia Potato Bread Rolls
Ingredients
- 2.5 cups all purpose flour (or whole wheat pastry flour)
- 1.5 tsp instant yeast
- 3/4 tsp fine sea salt
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 Tbsp fennel seeds lightly toasted
- 1 sprig rosemary (chopped leaves only)
- 3/4 cup mashed potato plain
- 3/4 cup warm water
The Filling
- 1/2 cup roasted red bell pepper diced
- 1/2 cup black olives roughly chopped
- 1 Tbsp brined capers roughly chopped
- 1 garlic clove grated
- 3 Tbsp olive oil
Instructions
- In a large mixing bowl whisk together the flour, yeast and spices.2.5 cups all purpose flour, 1.5 tsp instant yeast, 3/4 tsp fine sea salt, 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1 Tbsp fennel seeds, 1 sprig rosemary
- Add the mashed potato and using your fingers work it into the flour mixture.3/4 cup mashed potato
- Add the water and with a spatula combine everything together just until a dough starts to form.3/4 cup warm water
- In a separate bowl mix the olive oil with the tapenade filing. Add it to the dough and using your hand knead the dough until all the filling and the dough has combined into a beautiful speckled dough.1/2 cup roasted red bell pepper, 1/2 cup black olives, 1 Tbsp brined capers, 1 garlic clove, 3 Tbsp olive oil
- Form the dough into a log and using a serrated knife or a pastry cutter, cut it into 6 pieces then cut each piece in half so you end up with 12 equal pieces of dough.
- Prepare a large cast iron enamel pan and generously brush it with olive oil on the bottom and the sides.
- Shape each piece of the dough into a ball by folding it onto itself from top to bottom and creating a seal with a tiny pinch underneath. Repeat with the rest of the dough and arrange all the rolls inside the pan without touching each other.
- Cover the pan with plastic wrap and a kitchen towel for faster rising and place it in a warm draft free spot of your kitchen. Let it rise until doubled in size 1.5 to 2 hours or even more if your kitchen is very cold.
- Preheat your oven to 400”F.
- Once the bread rolls have doubled in size brush them with olive oil and sprinkle with some sea salt flakes. Bake in the preheated one for 18 to 20 minutes until golden on top.
- Remove the rolls from the oven and transfer the pan to a cooling rack. Serve while still warm with a grating of vegan parmesan cheese on top or with pesto for dipping.
- They make great buns for a sandwich with juicy heirloom tomatoes and our vegan mozzarella or to serve alongside your Thanksgiving spread.
Video
Notes
- Shaping the Rolls - The dough will end up pretty sticky so don't get frustrated trying to shape a perfect roll. The easiest way is to dump your dough onto the working surface and shape it into a log (oil your hands if you need to). Use a pastry cutter or serrated knife and cut it into 6 equal pieces then each piece in half so you'll end up with 12 equal size rolls. Place them all inside the pan equally spaced if possible and without touching each other, once they rise they will grow into each other as shown above and you can pull them apart beautifully when serving.
- About the Flour - The recipe calls for all purpose flour to yield the fluffiest results, however you certainly make them healthier by opting for whole wheat pastry flour instead. You'll still end up with fabulous rolls just a little bit denser.
- Storage - In case you do find yourself with any leftovers (no way), just store them in a lidded container or plastic bag at room temperature for a couple of days. Freshen them up in the toaster oven for a minute or so just until heated through.
Nutrition
