Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients! 1 Bowl, Almost no Knead, No added Sugar Freezer friendly. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Recipe
Servings: 10 rolls
Calories: 185kcal
Ingredients
- ¾ cup non dairy milk (warmed to just about warm to touch)
- 2 teaspoon active yeast
- ¾ cup sweet potato puree (canned or boiled, steamed sweet potato that has been mashed/pureed well)
- 2 tablespoon oil (optional), see tips section for no oil
- 3 cups of flour (divided - I use a mix of all purpose flour and whole wheat 2:1, Allall purpose and all whole wheat will work as well), for gluten-free, see notes section
- ¾ to 1 teaspoon salt
- 1 to 2 tablespoon dried herbs (thyme, rosemary, chives or a combination, or 2 tablespoon fresh herbs)
- Oil (or vegan butter for brushing)
Instructions
- Mix the yeast and warmed non dairy milk and let sit for 5 mins
- Add the sweet potato puree and ½ cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
- Add oil, 1.5 cups of flour, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet.
- Add flour ¼ cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state. (The amount of flour you’ll need will depend on the sweet potato puree(canned is more moist, baked is less moist and will make less sticky dough. Just make sure to keep the dough soft and somewhat sticky))
- Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
- Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
- Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
- Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins).To make these into sweet rolls. Omit the herbs, use ¾ teaspoon salt, add 4 tablespoon sugar or sweetener with the sweet potato puree. Add 1 teaspoon spices like cinnamon or pumpkin pie spice.
Video
Notes
For GF dinner rolls, try these Gluten-free Garlic Dinner Rolls with ⅔ cup water and ⅓ cup sweet potato puree instead of ¾ cup water and non dairy yogurt in the recipe.
Direct GF subs dont work in yeasted regular flour bread.
If omitting oil/butter, you will need a few tablespoon less flour. Keep the dough soft and slightly sticky. It will also stick more while shaping into rolls. Use flour to work. Brush rolls with aquafaba or cornstarch slurry(2 teaspoon cornstarch mixed in 3 tablespoon water), instead of oil before baking.
For variation, use pumpkin puree, butternut puree or mashed potatoes that have been thinned a bit with non dairy milk.
To make these into sweet rolls. Omit the herbs, use ¾ teaspoon salt, add 4 tablespoon sugar or sweetener with the sweet potato puree. Add 1 teaspoon spices like cinnamon or pumpkin pie spice.
Nutrition is for 1 Roll out of 10
Nutrition
Calories: 185kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Sodium: 241mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4035IU | Vitamin C: 4.1mg | Calcium: 36mg | Iron: 1.9mg