Russian Potato Rolls



  • 1¼ c. warm soymilk
  • ¼ c. canola oil
  • 1 tsp. sea salt
  • 1 Tbsp. active dry yeast
  • 2 – 3 c. whole white wheat flour

Potato Filling:

  • 4 medium hot potatoes, cooked and mashed
  • ¼ c. Silk Light or other light soymilk
  • 2 Tbsp. soy margarine
  • ½ c. Tofutti Better than Sour Cream
  • 1 tsp. seasoned salt
  • ¾ tsp. sea salt


  1. For dough, mix everything together except the flour and yeast. Slowly stir the flour and yeast into the liquid until it makes soft dough.
  2. Knead dough lightly for a few minutes, until a smooth ball is formed.
  3. Spray a medium size bowl with non-stick cooking spray. Place the dough in the bowl and spray the top of the dough.
  4. Place in a warm, draft-free place and cover with a cloth. Let rise until the dough is double in size.
  5. Divide the dough into 12 equal pieces. Let the dough rest for 5–10 minutes. Roll or pat each piece of dough into a circle.
  6. Mash filling ingredients together and put a couple of spoonfuls of potato filling in the middle of each round of dough. Fold dough over and seal edges with a fork.
  7. Let the loaves rise until double in size. Bake at 350 degrees 20–25 minutes until golden brown.
  8. Place on a wire rack or cloth and brush a little soy margarine on top of each little loaf.
Browse Cook(s): Linda Johnson Micheff Sisters

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