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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.
How am I supposed to decide what to make for dinner when everything you make looks so good?!!!!!
you’re so sweet, Beth – made my day
My rolls were not as pretty as yours but my guests as well as me loved them! This is a keeper for my family. Thank you!
maybe they just looked a little bit different than mine. thanks
I’ve made this twice, once with butternut and once with leftover mashed potatoes. Both times the family LOVED it. Wonderful recipe, and I appreciate the no oil option! Thank you for sharing!
thank you Brittany
Amazing!! These rolls were perfection! I was a little worried as I had a hard time determining how much flour to use to get the right consistency and I was afraid I was handling the dough too much; I only ended up using 1.5 cups all-purpose flour. My mashed sweet potatoes were a little chunky as well, but it all worked out. I went with the sweet version and pumpkin pie spice. They were still nice and soft after sitting on the counter for a couple hours and being reheated for dinner. This recipe is a keeper!
it all works out =)
I made these today for Thanksgiving and my boyfriend’s father said they were “professional quality” ! Already planning on making another batch tomorrow to freeze. Thanks for the great recipe.
😆 that was fast
Can I substitute pumpkin or other squash for sweet potato?
Ye’
Delicious! Made the savory version, but I added a tbsp of sugar because I wasn’t sure if the yeast would rise enough without some sugar to eat. I also omitted the herbs and topped with sesame seeds instead to make buns. Had a spicy black bean burger last night on top of these with some vegan mayo, ketchup, mustard, tomato and sliced avocado and it was amazing. Also ate some of the leftovers this morning toasted with a little Earth Balance and maple syrup. Definitely going to make these again.
One thing I will note is that mine didn’t come out soft and instead came out with a firmer crust, almost more like a moist biscuit. That worked out fine for me this time, but is there a way to make them softer in the future?
good to know….omit the sugar as its not in the recipe…. when yeast and sugar come into contact several chemical changes are occurring; the yeast causes the sugar to turn into alcohol, carbon dioxide, and energy. … Carbon dioxide gas causes the bread to rise during baking as the bubbles push the moist dough up and outward.
They may have baked longer than needed. You can check earlier. Also brush some vegan butter when you check. Some ovens heat more in certain areas, so if the tops are getting harder, cover the pan with parchment for tbe last 10 mins of baking. Also once out, cool them under a kitchen towel to preserve the moisture on the crust
Delicious! Just made the sweet version with coconut sugar and even though I messed up and added the sugar with the flour instead of sweet potatoes it was still good.
Next time I’ll use fresh sweet potatoes which will be even better than the canned.
super sweet indeed
Thank you for this great recipe! I made the dough sweet and used it for cinnamon rolls. My husband and I loved them.! Could I roll the dough into cinnamon rolls and then refrigerate overnight, letting rise for a bit in the morning before baking them?
thanks Sandy – sure you could do that and also this recipe and I have other gluten free ones: https://fettabbau-trim.today/cinnamon-rolls-buns-vegan-recipe/%3C/a%3E%E2%80%9C%3ESweet Potato No Yeast Cinnamon Rolls
Hello! Would it be possible to shape these into hot dog buns? Looks so Good!
Yea
So soft and the herbs (I used dried rosemary and thyme) add a great flavor! Surprisingly does not taste strongly of sweet potato – will definitely try making the sweet version next time.