BBQ Jackfruit Stuffed Idaho® Potato Rolls | Idaho Potato Commission

Ingredients

• 1 (20 oz/565 g) can of jackfruit in brine, drained (not the one in syrup!)
• 2 cups carrot, shredded (sweet potato or butternut squash can be substituted)
• 1 cup your favorite bbq sauce
• ½ cup water
• ¾ cups mashed Idaho® potatoes
• ½ cup potato cooking water
• 2 tablespoons olive oil
• 2 tablespoons aquafaba* (or extra olive oil)
• 1 (.25 ounce) package fast-acting baking yeast (about 2¼ teaspoons)
• 1 tablespoon sugar (or another sweetener)
• 3 cups flour (plus more for shaping the rolls later)
• 1½ teaspoons salt
• Olive oil to brush over the top of the rolls