In a saucepan, place the potatoes, cover with water, and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are tender. Reserve 1/4 cups cooking liquid and drain the potatoes. Mash the potatoes until smooth with a potato masher and set aside. Cool the reserved cooking liquid to 110 degrees.
In a food processor or mixer, place the reserved cooking liquid, yeast, and a pinch of sugar, and pulse a few times to combine. Allow the mixture to sit for 10 minutes or until foamy. In a small measuring cup, stir together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Add the remaining sugar, reserved mashed potatoes, thickened soy milk mixture, 2 T. oil, and salt, and pulse a few times to combine. While the machine is running, gradually add the flour and continue to mix until it forms a ball.
Transfer the dough to a lightly floured work surface and knead in additional flour to form a soft dough that is smooth and elastic, about 2-3 minutes. Drizzle a little safflower oil into a large bowl, place the dough in the bowl, roll the dough around in the bowl to evenly coat it with the oil, and cover with a towel. Place the bowl in a warm place and allow the dough to rise until doubled in bulk, about 1-1 1/2 hours. Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside.
When dough has doubled, turn it out on to a floured work surface. Using a rolling pin, roll out the dough into an 8-inch square and to 3/4-inch thickness. Cut the dough into 2-inch wide strips, then cut each of the strips into 4 triangle shapes, thus yielding 16 pieces. Place the triangles on the prepared cookie sheets and space them 1 1/2 inches apart. Brush the tops of the rolls with the remaining oil. Spray a piece of plastic wrap with a light mist of oil, cover the rolls with the oiled piece of plastic wrap, and leave to rise for 15 minutes. Remove the piece of plastic wrap and discard. Bake at 375 degrees for 18-20 minutes or until golden brown. Serve warm.
Yield: 16 rolls
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