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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.
Hi there, quick question! I really want to make these but am all out of dairy free milk. any chance I can make it with water, or maybe coconut cream instead?
Thanks!!
yes a mix of water and coconut cream
I tried these toay with all whole wheat flour an no oil. I used almost 2-2.15 cups of whole wheat flour. After baking the rolls weren’t well cooked. They were densed from inside. Not sure what could have been the issue
you probably need tobake longer with the whole grain flour. also depends on your pan and oven etc. check the middle roll. If you press it, it should bounce back immediately, else continue baking for another 8 to 10 mins
Thank you
Have friends for lunch next week so had à trial run today. Absolutely wonderful. Thank you so,so much Richa, for this and all you marvellous recipes. I am a devoted fan
<3 <3
Making these right now. Just wondering why the ingredients have 3 cups of flour divided but directions only talk about the first 1/2 cup and then adding 2 more cups? Is the other 1/2 cup just to be used if it is too sticky?
yes, as the moisture content in the puree can vary. so add flour if the dough is too sticky.
Hello!
Can this recipe be doubled with no problem? Thanks x
yes, youmight need a few tbsp more flour
Made these for thanksgiving and I loved them! A couple people tried them and said they were good, but the storebought baguettes someone else brought were more popular (idk if its bc they didn’t actually like them that much or if people just feel bad eating the fancy vegan food since it’s all the vegan could eat, haha!).
The following review is by a new vegan college student who doesn’t cook or bake much so maybe helpful to other people like me but not for seasoned chefs, lol!
First of all, read the recipe! I know that seems obvious but I skimmed it and thought it was perfect to make while my stuffing cooked since the “total time” was thirty minutes, and the rise time was an hour, but in actuality the rising time alone over an hour and a half ~at least~ so don’t be a silly billy like me and end up bringing your uncooked rolls to the hosts house to bake, haha!
But because of that, I can say that they baked well enough when I threw it in with the hosts pie at 350 for ~20, then the pie was removed so I cranked it up to about 385 while they were in there and baked for an additional 10 minutes and they were very nice!
In my crazy haste to get ready to go, I forgot to brush the tops with oil either time but they turned out lovely anyway.
I made them in one of those disposable foil dishes and they came out fine to me so I would do that again (until I get real dishes, haha!)
So this recipe put up with the non-recommended foil dish, no oil brushes, and weird baking temp/time, and I’m very grateful to it for that! I only had two concerns.
1. my roommate said the yeast wasn’t activating properly at the beginning because my original unsweetened almond milk didn’t have sugar (while dairy milk does), but while it wasn’t bubbly or anything during the 5 min activation, the dough rose very well so I don’t think it was a big deal.
2. The dough was super sticky, so I guess have more flour on hand (again, people who bake often are probably looking at me like “duh” but come me some slack okay it was a hectic morning!)
So all in all I loved how they came out (maybe biased bc I’m very proud of myself for baking at all). I used 1tbsp of rosemary and 1/2 tbsp. of chives. Although it’s my fault for not reading the recipe thoroughly when choosing my dishes, I wish the times reported at the top were more generous, at least reflecting the minimum recommended rise times (30+45+20) and it’d be nice if those were included in the total times (which would be about two hours).
My last note- these were AWESOME with a bit of stuffing, mashed potatoes, and cranberry sauce!!!!!! I wish I could eat that every day!
oh and I used all-purpose flour for the entire recipe
Awesome! you can add 1 tbsp flour to help activate the yeast. Even the unsweetened non dairy milk has some form of sugar from the nuts etc, so it will still activate. Moisture content and the flour brand and type affect the moisture absorption, so yes you might need a bit more flour. Just add more until just about tacky. Good going! people might not all like sweet potato, or sometimes its just bias. or they prob needed a good slather of vegan butter. I mean people have skipped over my salsa because the vegan got it 🙂
These look amazing. Your recipes really rock! Thank you! Can I make it with chic pea flour or oat flour?
Direct sub will not work. Ttry this recipe with some sweet potato puree https://fettabbau-trim.today/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html%3C/a%3E%3C/p%3E
Fantastic! My whole family LOVED them
awesome!
Thank you so much for your recipes. Start to finish took three hours; the times listed in the recipe are inaccurate.
Awesome!
These rolls look yummy and going to make for Thanksgiving! At what stage do you freeze for future. Before baking or after? And what is the best method? Thanks!!
it is mentioned in the intructions for before baking. shape the rolls and freeze, then thaw and bake. You can also freeze baked rolls, that is also mentioned in the instructions.