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Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe Jump to Recipe
These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out!
You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.
These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil!
More Breads and Rolls for the holiday feast
- Pumpkin Cornbread
- Pumpkin Sage Biscuits
- 100% Whole Grain Dinner Rolls
- Gluten-free Jalapeno pepperjack Biscuits GF
- Herb Garlic Flatbread
- Gluten-free Garlic Dinner Rolls GF
These rolls are palm oil free with oil, or use palm oil free vegan butter. Just 7 Ingredients, No kneading necessary and freezer friendly!
Tips to make soft dinner rolls
- Patience :). Letting the yeast do its job of rising adds more moisture to the dough and keeps the resulting baked rolls soft.
- If omitting oil/butter, you will need a few tbsp 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 tsp cornstarch mixed in 3 tbsp water), instead of oil before baking.
- These rolls dont need much kneading! Just bring it all together and knead lightly until somewhat smooth slightly sticky dough state.
- These rolls will work with all all purpose flour, a mix of all purpose and whole grain flours, and all whole grain flours as well. You might need a few tbsp less or more flour depending on the flours used. See video for dough consistency and add just enough to make a soft somewhat dough, not dry or stiff.
- If using some whole grain flours in the mix, add less flour and keep the dough soft. Rolls will also take longer to rise, so allow them to rise and get all that air in. See my whole grain dinner rolls for tips for baking 100%whole grain.
- Use stoneware, glass or cast iron for baking rolls. Baking sheet causes the bottoms to cook faster making the rolls harder at the bottom.
- Store covered once cool. Bread will continue to lose moisture, so 1. brush with oil. 2. cover lightly will a towel when not serving.
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
Ingredients
- 3/4 cup non dairy milk, (warmed to just about warm to touch)
- 2 tsp active yeast
- 3/4 cup sweet potato puree, (canned or boiled, steamed sweet potato that has been mashed/pureed well)
- 2 tbsp 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
- 3/4 to 1 tsp salt
- 1 to 2 tbsp dried herbs , (thyme, rosemary, chives or a combination, or 2 tbsp 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 1/2 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 1/4 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 3/4 tsp salt, add 4 tbsp sugar or sweetener with the sweet potato puree. Add 1 tsp spices like cinnamon or pumpkin pie spice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night and they turned out great. The texture of these are amazing, melt in your mouth delicious. I used pumpkin puree instead of sweet potato and it worked perfectly. They went well with the pasta I made. The hardest part was waiting for the dough to rise. 🙂 Thank you Richa for the recipe!
Thanks!
I only had regular flour on hand. I grabbed the sweet potato during a quick pop into Target so it didn’t list the variety. The dough was so sticky I could barely handle it. I had figured that should make quite fluffy bread. I am getting some bread wheat and will try again soon. Also the ratio of oil is a bit low. I am going to double it next time and I expect it to be better.
You can add more flour to the dough at any time, before or after rising and lightly knead it in until the dough is less sticky. A bit more flour here and there doesnt matter. Moisture content of ingredients varies and also flour absorption varies, so you can adjust the flour as needed. Also add oil on the dough once risen, that makes it less tacky. Once the dough is handleable, shape the rolls.
So good and so tasty! I am making them for my son’s high school end of the year Robotics Club dinner.
yay!
It was ok bread. From the sound of the recipe I was so excited. But I was disappointed that they were dry. I omitted the herbs for the first try and just wanted a lightly sweet bread. It needs more oil and perhaps a dash of sweetener.
hmm, these are moist rolls. Sometimes a bit extra moist. Maybe they got overbaked? or the dough needed less flour(or more moisture). What flour did you use? and what kind of sweet potato.
Can you suggest an alternate pan/dish for baking? Would a glass Pyrex work or…?
Thank you! I’m looking forward to baking these!
yes glass pyrex, brownie pan, lasagna pan will all work
Made theses for the first time for company lunch and they were blown away. as was I. Fabulous, delicious. My daughter is 150% vegan and will be serving these frequently. I used all purpose flour and a cast iron fry pan for baking. Love all your recipes.
awesome! thanks
My son lives alone… can you freeze these please?
yes!
Thank you very much…. these will be perfect.
here are some ways to freeze and reheat https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254
Thank you again 🙂
My first attempt was a fail. The flavor was great but the rolls were so dense. I did not get a very good rise. Not sure which step I flubbed up but I will try it again. Maybe too much flour. If you have any suggestions please let me know.
what flour did you use? did the dough rise before baking? was the bread cooked through?
I used a mix of whole wheat and bread flour probably my first mistake. It rose a little but not as much as it should have I’m sure. it was cooked all the way through but very dense. Thank you for your response. I will be sure to follow any advice you give on my next attempt.
With whole grain flours in the mix, you might additional rise time. Let it rise longer. whole grain flours will bake denser than all purpose flour in general. Thats just how they work for any kind of baking. But they should still bake to be soft and airy here if given some time. Let me know if you try again. See my whole grain rolls for reference and tips . https://fettabbau-trim.today/2017/02/soft-whole-wheat-dinner-rolls.html%3C/a%3E .
with the current dense batch, you can cube them and make into croutons or use them tomake savory bread casserole or stuffing.
I will certainly let you know what happens when I make them again. I may stick to all purpose flour the next time just to see what happens. I never thought to use the others for stuffing. What a great idea!!! What we didn’t eat we got rid of. Thank you for all the advice. I follow your pages on several sites and use a lot of your recipes. What you provide is amazing and I am grateful to have such a wonderful resource.
Very moist and filling. Needed to be a just a little bit sweeter for my taste. Will probably omit spices and maybe add honey next time.
awesome! Yes this is a neutral flavor so that it works with savory dishes as a side as well. You can add more sugar or maple for sweeter
Thank you Veganricha for this wonderful recipe. I have made it 4-5 times so far, definitely need more practice to get it right. Sometimes my dough was too sticky and I could not shape into rolls so I bake the dough into a loaf but it was still yummy! So light and soft indeed! I tweaked a little here and there and managed to get my wonderful rolls. Today I am practicing it again and hope I do get rolls again. Thank you so much. So many wonderful recipes.
You can add more flour. Moisture content can vary inthe sweet potatoes, so just add a few tbsp more and mix and repeat until its just slightly sticking.
Awww thanks so much! Also, I might not have allowed the dough to rise enough. The last time I did and it was awesome. I have this worry that if I had allowed it to rise too much, it may just go flat suddenly and spoil the whole thing hahaha!