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Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15, 2018 By Richa 45 Comments

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 

Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, 1 Bowl, Freezer friendly, No Added Sugar, Almost No Knead. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #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. 

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These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! 

Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, 1 Bowl, Freezer friendly, No Added Sugar, Almost No Knead. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe

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!

Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe

Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe

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. 7 Ingredients, 1 Bowl, Freezer friendly, No Added Sugar, Almost No Knead. Melt in your mouth sweet potato bread rolls. #Vegan #veganRicha #Soyfree #Nutfree Palm Oil-free #Recipe

4.93 from 13 votes
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Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
Prep Time
10 mins
Cook Time
20 mins
Rise time
1 hr
Total Time
30 mins
 

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 

Course: Bread
Cuisine: Vegan
Keyword: potato bread rolls, sweet potato dinner rolls
Servings: 10 rolls
Calories: 185 kcal
Author: Vegan Richa
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)
US Customary - Metric
Instructions
  1. Mix the yeast and warmed non dairy milk and let sit for 5 mins

  2. 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.

  3. Add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours) 

  4. 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.

  5. 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)

  6. 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.

  7. 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).

  8. 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).

Recipe Video

Recipe Notes

For GF dinner rolls, try these Gluten-free Garlic Dinner Rolls with 2/3 cup water and 1/3 cup sweet potato puree instead of 3/4 cup water and non dairy yogurt in the recipe. 

Direct GF subs dont work in yeasted regular flour bread. 

 

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 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.

 

Nutrition is for 1 Roll out of 10

Nutrition Facts
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
Amount Per Serving
Calories 185 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 241mg 10%
Potassium 147mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 80.7%
Vitamin C 5%
Calcium 3.6%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Sweet Potato Rolls

NEW! Soft Sweet Potato Rolls!! 7 Ingredients, Freezer friendly.Try these Super Fluffy Herbed Dinner Rolls. FULL RECIPE==> https://www.veganricha.com/2018/11/vegan-sweet-potato-rolls.html

Posted by Vegan Richa on Thursday, November 15, 2018

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Filed Under: holiday, popular, side, Vegan Bread Recipes, Vegan Thanksgiving Recipes Tagged With: vegan, video

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Comments

  1. Eva says

    November 15, 2018 at 7:34 pm

    If you don’t use oil or vegan butter, is there something else you can brush on, or can you skip that with good results ?

    Reply
    • Richa says

      November 15, 2018 at 7:58 pm

      See tips section. Brush with aquafaba or cornstarch slurry

      Reply
  2. Samy says

    November 16, 2018 at 10:21 am

    You read my mind, was looking to make sweet potato bread. Can’t wait to try this !

    Reply
  3. Viola Woolcott says

    November 16, 2018 at 1:24 pm

    Delicious!

    Reply
    • Richa says

      November 16, 2018 at 2:58 pm

      Thanks!

      Reply
  4. Louise says

    November 16, 2018 at 3:36 pm

    I’m so looking forward to trying these😋

    Reply
  5. Margaret says

    November 18, 2018 at 2:06 pm

    I’m making these right now. I’m concerned with only 3/4 cup of liquid. The dough seems stiff. I used the 3/4 cup sweet potato that I puree myself maybe it was too dry?

    Reply
    • Richa says

      November 18, 2018 at 2:57 pm

      yes moisture content can vary as well as absorption varies by flour. Just add a few tbsp more non diary milk until you get a soft dough.

      Reply
      • Margaret says

        November 21, 2018 at 11:41 pm

        Thank you. They tasted great and am making again for Thanksgiving.

        Reply
  6. Laurel says

    November 18, 2018 at 5:04 pm

    I made the pumpkin/sugar version today– super good! I used a bit less sugar. Very lightly sweet and perfect with dinner. The family loved them! It was a trial for our vegan offering for Thanksgiving and it will be a hit! I did have to add way more flour to get it workable (white wheat) and I never did find the video mentioned but these are a keeper. Thanks!

    Reply
    • Richa says

      November 20, 2018 at 11:55 pm

      awesome! yes flours differ in absorption, so just go by feel. i added the video now.

      Reply
  7. Laura says

    November 20, 2018 at 2:33 am

    I don’t see a video? Want to watch the texture goal and shaping method 🙂

    Reply
    • Richa says

      November 20, 2018 at 8:56 pm

      https://www.facebook.com/VeganRicha/videos/1808293235966147 🙂

      Reply
  8. Brenda says

    November 20, 2018 at 10:14 am

    I can use Rice flour?

    Reply
    • Richa says

      November 20, 2018 at 8:52 pm

      No – Rice flour will not work here. Pls see GF dinner rolls linked in the recipe!

      Reply
  9. elana says

    November 20, 2018 at 10:54 am

    Greetings, Richa.

    I would to make this receipe with no yeast. Any suggestions?

    Reply
    • Richa says

      November 20, 2018 at 11:21 am

      You can use sourdough starter and baking powder. If you use just baking powder, they will be more like biscuits. See my yeast free rolls for reference https://www.veganricha.com/2015/11/easy-dinner-rolls-no-yeast.html

      Reply
  10. Emily says

    November 21, 2018 at 12:06 am

    oh my gosh! These rolls turned out so fluffy and were so easy to make! added extra herbs and they disappeared

    Reply
  11. Julie says

    November 22, 2018 at 3:38 am

    There rolls were truly delicious! So soft and delicious, I used about a cup of sweet potato puree and bakers flour

    Reply
  12. Melanie says

    November 22, 2018 at 3:24 pm

    Holy rolls! These turned out sooooo amazing! Delicious! I will definitely be making these again!

    Reply
  13. Celeste says

    November 23, 2018 at 2:01 pm

    Made these for Thanksgiving and everyone loved them!

    Reply
    • Richa says

      November 23, 2018 at 2:34 pm

      yay!

      Reply
  14. Taylor Flynn says

    November 24, 2018 at 8:20 am

    I love rolls and especially ones with hidden veggies like these! I’ll have to try them out! If you want to check it out, I just started my own blog!

    Reply
  15. Suzanne says

    December 1, 2018 at 6:00 pm

    Yum, lovely and soft and delicious and looked just like the picture 🙂

    Reply
    • Richa says

      December 2, 2018 at 12:31 am

      awesome!

      Reply
  16. Shobhana Rajendran says

    December 14, 2018 at 5:01 am

    Richa, can I make these in a toaster oven?

    Reply
    • Richa says

      December 14, 2018 at 10:44 am

      yes. Move the tray around mid way and cover the top with foil if it is browning too much towards the end 5-10 mins

      Reply
  17. Rita says

    December 14, 2018 at 4:38 pm

    can you substitute pumpkin puree for the sweet potato?

    Reply
    • Richa says

      December 14, 2018 at 5:24 pm

      yes

      Reply
  18. Deb says

    December 16, 2018 at 4:33 am

    Just found this recipe! Richa, could I use my mixer with dough hook? I really have never been good kneading and judging flour amounts. Thanks.

    Reply
    • Richa says

      December 16, 2018 at 10:56 am

      yes totally. follow the same steps with amounts listed and add flour slowly in until the dough is smooth. Once it is smooth and barely sticky, you are done as you dont want to overwork the dough for more than a few mins

      Reply
  19. Jen says

    January 13, 2019 at 1:22 am

    This is probably the best vegan bread recipe!! Thanks so much!
    My mum is now constantly demanding I make more!
    I was also wondering that instead of using sweet potato as the base, could any other root vegetables or even ripe banana be used?

    Reply
    • Richa says

      January 13, 2019 at 10:20 am

      awesome! yes any veggie puree will work. With banana they will be slightly sweet rolls. You can add a bit more sugar or maple syrup and sprinkle some cinnamon on top of the rolls for banana bread like rolls

      Reply
  20. Oliveen Owen says

    January 19, 2019 at 5:56 pm

    Thank you wanted to make potato bread and came across your recipe. Going to try it . God bless you. Do you have a book and if so where can i get it.

    Reply
    • Richa says

      January 19, 2019 at 8:11 pm

      I have 2 books. You can look through the table on contents on amazon(look inside feature) and choose the one you like! https://veganricha.com/mybooks

      Reply
  21. Audrey says

    January 19, 2019 at 8:02 pm

    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.

    Reply
    • Richa says

      January 19, 2019 at 8:06 pm

      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.

      Reply
      • Audrey says

        January 19, 2019 at 8:11 pm

        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!

        Reply
  22. Jeri Weems says

    January 26, 2019 at 5:38 pm

    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.

    Reply
    • Richa says

      January 26, 2019 at 9:22 pm

      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

      Reply
  23. Darina says

    January 27, 2019 at 7:33 am

    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.

    Reply
    • Richa says

      January 27, 2019 at 9:02 am

      what flour did you use? did the dough rise before baking? was the bread cooked through?

      Reply
      • Darina says

        January 28, 2019 at 3:17 am

        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.

        Reply
        • Richa says

          January 28, 2019 at 10:53 am

          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://www.veganricha.com/2017/02/soft-whole-wheat-dinner-rolls.html .

          with the current dense batch, you can cube them and make into croutons or use them tomake savory bread casserole or stuffing.

          Reply
          • Darina says

            January 28, 2019 at 2:36 pm

            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.

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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