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 (177.44 ml) non dairy milk (warmed to just about warm to touch)
- 2 tsp active yeast
- 3/4 cup (210 g) 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 (375 g) 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, 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)
- 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.
- 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
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
Eva says
November 15, 2018 at 7:34 pmIf you don’t use oil or vegan butter, is there something else you can brush on, or can you skip that with good results ?
Richa says
November 15, 2018 at 7:58 pmSee tips section. Brush with aquafaba or cornstarch slurry
Jey Kriete says
October 24, 2019 at 1:44 pmHi! I don’t know why I can find it. Would you please kindly write the recipe for both oil free options? Thank you so much!
Richa says
October 24, 2019 at 1:56 pmIts under tips: 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.
Samy says
November 16, 2018 at 10:21 amYou read my mind, was looking to make sweet potato bread. Can’t wait to try this !
Viola Woolcott says
November 16, 2018 at 1:24 pmDelicious!
Richa says
November 16, 2018 at 2:58 pmThanks!
Louise says
November 16, 2018 at 3:36 pmI’m so looking forward to trying these😋
Margaret says
November 18, 2018 at 2:06 pmI’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?
Richa says
November 18, 2018 at 2:57 pmyes 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.
Margaret says
November 21, 2018 at 11:41 pmThank you. They tasted great and am making again for Thanksgiving.
Laurel says
November 18, 2018 at 5:04 pmI 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!
Richa says
November 20, 2018 at 11:55 pmawesome! yes flours differ in absorption, so just go by feel. i added the video now.
Laura says
November 20, 2018 at 2:33 amI don’t see a video? Want to watch the texture goal and shaping method 🙂
Richa says
November 20, 2018 at 8:56 pmhttps://www.facebook.com/VeganRicha/videos/1808293235966147 🙂
Brenda says
November 20, 2018 at 10:14 amI can use Rice flour?
Richa says
November 20, 2018 at 8:52 pmNo – Rice flour will not work here. Pls see GF dinner rolls linked in the recipe!
elana says
November 20, 2018 at 10:54 amGreetings, Richa.
I would to make this receipe with no yeast. Any suggestions?
Richa says
November 20, 2018 at 11:21 amYou 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
Emily says
November 21, 2018 at 12:06 amoh my gosh! These rolls turned out so fluffy and were so easy to make! added extra herbs and they disappeared
Julie says
November 22, 2018 at 3:38 amThere rolls were truly delicious! So soft and delicious, I used about a cup of sweet potato puree and bakers flour
Melanie says
November 22, 2018 at 3:24 pmHoly rolls! These turned out sooooo amazing! Delicious! I will definitely be making these again!
Celeste says
November 23, 2018 at 2:01 pmMade these for Thanksgiving and everyone loved them!
Richa says
November 23, 2018 at 2:34 pmyay!
Taylor Flynn says
November 24, 2018 at 8:20 amI 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!
Suzanne says
December 1, 2018 at 6:00 pmYum, lovely and soft and delicious and looked just like the picture 🙂
Richa says
December 2, 2018 at 12:31 amawesome!
Shobhana Rajendran says
December 14, 2018 at 5:01 amRicha, can I make these in a toaster oven?
Richa says
December 14, 2018 at 10:44 amyes. Move the tray around mid way and cover the top with foil if it is browning too much towards the end 5-10 mins
Rita says
December 14, 2018 at 4:38 pmcan you substitute pumpkin puree for the sweet potato?
Richa says
December 14, 2018 at 5:24 pmyes
Deb says
December 16, 2018 at 4:33 amJust found this recipe! Richa, could I use my mixer with dough hook? I really have never been good kneading and judging flour amounts. Thanks.
Richa says
December 16, 2018 at 10:56 amyes 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
Jen says
January 13, 2019 at 1:22 amThis 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?
Richa says
January 13, 2019 at 10:20 amawesome! 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
Oliveen Owen says
January 19, 2019 at 5:56 pmThank 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.
Richa says
January 19, 2019 at 8:11 pmI 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
Audrey says
January 19, 2019 at 8:02 pmThank 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.
Richa says
January 19, 2019 at 8:06 pmYou 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.
Audrey says
January 19, 2019 at 8:11 pmAwww 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!
Jeri Weems says
January 26, 2019 at 5:38 pmVery 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.
Richa says
January 26, 2019 at 9:22 pmawesome! 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
Darina says
January 27, 2019 at 7:33 amMy 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.
Richa says
January 27, 2019 at 9:02 amwhat flour did you use? did the dough rise before baking? was the bread cooked through?
Darina says
January 28, 2019 at 3:17 amI 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.
Richa says
January 28, 2019 at 10:53 amWith 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.
Darina says
January 28, 2019 at 2:36 pmI 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.
Pamela Cox says
April 13, 2019 at 11:54 amMy son lives alone… can you freeze these please?
Richa says
April 13, 2019 at 12:45 pmyes!
Pamela Cox says
April 13, 2019 at 12:47 pmThank you very much…. these will be perfect.
Richa says
April 13, 2019 at 1:21 pmhere are some ways to freeze and reheat https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254
Pamela Cox says
April 13, 2019 at 1:30 pmThank you again 🙂
Shirley says
May 6, 2019 at 7:36 pmMade 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.
Richa says
May 7, 2019 at 11:39 amawesome! thanks
Lindsay says
May 22, 2019 at 6:54 amCan you suggest an alternate pan/dish for baking? Would a glass Pyrex work or…?
Thank you! I’m looking forward to baking these!
Richa says
May 22, 2019 at 10:34 amyes glass pyrex, brownie pan, lasagna pan will all work
Rubies31 says
June 1, 2019 at 12:00 amIt 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.
Richa says
June 1, 2019 at 10:56 amhmm, 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.
Lori Unver says
June 3, 2019 at 10:31 amSo good and so tasty! I am making them for my son’s high school end of the year Robotics Club dinner.
Richa says
June 3, 2019 at 11:55 amyay!
B says
June 4, 2019 at 1:55 amI 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.
Richa says
June 4, 2019 at 10:36 amYou 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.
Isabella says
October 5, 2019 at 9:12 pmI 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!
Richa says
October 5, 2019 at 11:28 pmThanks!
Margo says
October 16, 2019 at 9:02 amThese 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!!
Richa says
October 16, 2019 at 1:06 pmit 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.
Melissa Pfeffer says
October 18, 2019 at 1:41 pmThank you so much for your recipes. Start to finish took three hours; the times listed in the recipe are inaccurate.
Richa says
October 18, 2019 at 1:49 pmAwesome!