Potato Oregano Rolls (Vegan) for #twelveloaves

Autumn Sun seems to be gaining strength after the unprecedented rains that had plummeted the temperature. Morning Sun is soothing and healing as we try to struggle and smuggle some time out to keep our exercise regimen on, fighting the lassitude and also striving hard to carry out the routine chores silently so as not to wake up the kids who  have fragmented sleep. A session of yoga if accomplished, feels good, both, physically and mentally.

The memories of our trip to the hills linger on… I remember the happy old lady whom I accompanied up to the meadows after an arduous climb with her three dozen goats. She lived a Spartan live, with limited means and yet was contented in her world.

We got many herbs and lentils from the hills. The Oregano that we got with us has lovely aroma and we attribute the Himalayan clime for its lovely flavour and fragrance. I made Potato Oregano rolls for the dinner more out of excitement to use Oregano. My recipe is inspired from The Fresh Loaf. Rosemary has been replaced by Oregano, butter has been replaced by olive oil and some whole wheat flour has been added to make it healthier.

This is how I made Potato Oregano Rolls-
Potato Oregano Rolls
1 ½ cup all purpose flour
1 cup whole wheat flour
¾ to 1 cup warm water
1 big potato boiled and mashed
1 ½ tablespoon olive oil
1 tablespoon oregano (dried)
1 ½ teaspoon instant yeast
1 teaspoon salt
1 teaspoon sugar
Dissolve sugar in ¾ cup warm water. Add yeast, mix and cover it for fifteen minutes.
Whisk the flours, salt and Oregano. Add 1 tablespoon olive oil. Mix. Add mashed potato and mix well.
Now add water and knead for 6 to 8 minutes to get soft dough. The dough will feel a little sticky but will be manageable to knead.
Add more water only and only if needed, or else the dough will become very sticky.
Oil a bowl and let the dough rest in it for an hour or till it doubles in size.
Punch down the dough; knead for 4 to 5 minutes.
Roll the dough into a long rope.  Cut out 12 pieces with a sharp knife.
Apply some oil in your hands and shape these pieces into rolls about the size of golf balls.
Arrange the rolls on greased baking tray and cover them. Leave them to rise till double in size.
Bake in a pre heated oven at 190 degrees C for 25 to 30 minutes or till well browned.

Submitted for Yeastspotting
Linking to Twelve Loaves-

 #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days. 

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  1. These rolls are perfect :). They look beautiful, they are made of the freshest and most wonderful ingredients and I bet they tasted like sunshine :). I LOVE that elderly lady. I also love whatever that beautiful tree is behind her. Is that flowers or fruit on it? She looks so contented. There are so many lonely bored elderly people in our society and this lady who lives humbly looks to have found the answer :). Thankyou for sharing your beautiful photos of your wonderful life and for letting us see the gorgeous scenery through the lens of your camera :)

  2. you have done perfectly namita....Thanks for visiting my blog and your kind words..I'll also try some of your whole wheat cookies...

  3. Such lovely pictures. Loved these rolls, they have risen so well and looks very inviting

  4. Namita, as soon as i read this recipe yesterday, i knew I had to make it. After reaching home from office, I started baking these rolls, and even post dinner, everyone stuffed themselves with a big roll. They were an instant hit!! Thank you for this great recipe. I am going to try more recipes from your blog surely !

    1. Hello Aditi, I am so happy that you like my recipes and made these rolls.Do keep me updated about your baking adventures. It is a great motivation for me. Lots of love!

  5. Hi,
    Can i make with fresh rosemary instead of dried?

    1. Hi Kiah, yes, absolutely. Nothing like fresh herbs. Share your experience with me. Happy Baking!