Growing up my Aunt made these fluffy yeast rolls for all the holiday dinners. I was amazed when she told me her secret was mashed potatoes and the water she cooked them in. My recipe uses whole grain flours and with the potatoes they are just as moist as the original. It also uses an ingredient that may be new to some of you - aquafaba. Hidden behind its fancy name, chances are good you already have some in the pantry. It’s latin for bean water and if you have a can of chickpeas, just put a strainer over a bowl pour out the contents and the liquid you have is aquafaba. It takes the place of eggs in baked goods and you can even make vegan meringues with it!