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.
Recipe Card
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
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
Servings: 10 rolls
Calories: 185kcal
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
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.
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.
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
Nutrition Facts
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
Amount Per Serving
Calories 185
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 241mg10%
Potassium 147mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 4035IU81%
Vitamin C 4.1mg5%
Calcium 36mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Samia
It’s not clear to me how much flour is needed for this recipe. Under “Ingredients” it says 3 C. flour. OK.
Instruction #2 says to add the puree and 1/2 CUP of Flour.
Instruction #3 says to add 2 CUPS of Flour.
That is 2.5 cups.
Then we are told to add flour 1/4 cup at as time. Does this mean 1/4 cup 2 times to equal the missing 1/2 cup?
I apologize in advance if there is something I did not understand.
Richa
1/2 cup goes in the sponge batter. Then you add 2 cups and make the dough. Depending on moisture content of the ingredients, you’ll need more flour or not.
Maria
variations well explained, these are bomb xo
Vegan Richa Support
Thank you! 🙂
Nav
Can I skip the vegetable part completely and bake ?
Also proportions please if I’m using dairy 2% milk
Vegan Richa Support
The sweet potato puree is essential to properly make this roll recipe. The proportions are the same regardless of what milk or dairy-alternative you use, you’ll need 3/4 cup. Enjoy!
Paula Barnett
I bought frozen butternut squash by mistake. Can I sub it for the sweet potato?
Thanks
Richa
Yes. Cook the squash, mash well and use
Adam
I’m making these with Kabocha squash, and just half the flour made a dryer dough than I think is intended. There must be much less moister in the Kabocha. Fingers crossed it works out
Samia
Yes, you are right. Kabocha squash is quite dry. Sweet potato is quite a bit moister.
Shira
I made these for Thanksgiving 2022 and wow were they good! I used plant butter in place of the oil, and used a combination of bread flour and ap flour. I used dried thyme and ground up dried rosemary. I also doubled the recipe, very easily. Everyone loved them and I will plan to make them again!
Shira
I made these for Thanksgiving 2022 and wow were they good! I used plant butter in place of the oil, and used a combination of bread flower and ap flour. I also used dried thyme and ground up dried rosemary. I also doubled the recipe, very easily. Everyone loved them and I will plan to make them again!
Vegan Richa Support
Thank you, Shira! I’m so happy to hear.
Bonnie
I made these for Thanksgiving this year, and they were delicious! I made them before I started the rest of the main food and we tested one early because they looked so good…the pan went out on the table a few hours later after a quick reheat, missing a square! I did the herb version using Trader Joe’s Green Goddess seasoning because my dry herbs are limited, and now I want to try the sweet one. Excellent. Off to check out other vegan recipes you’ve created!
Vegan Richa Support
Fabulous! Thanks so much for your kind comment.
Britton Chandler
If I wanted to prep these tomorrow and bake them Thursday morning, do I need to freeze the dough overnight as described in the instructions or is it possible to just refrigerate overnight to cut down on thawing/rising time?
Vegan Richa Support
If you plan to bake them within 12 hours they’ll be fine in the refrigerator.
Catherine
Have you tried it with gf flour? Hope it works!
Vegan Richa Support
Hi Catherine! 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.
Neema
These look amazing! How big of a cast iron/stoneware pan do you need for these?
Vegan Richa Support
A 12″ or 30 cm cast iron pan is best.
Nina
Thank you so much for this recipe! I made them yesterday evening and my husband and I ate almost all of them – there are only two left today which we’ll have with lunch!
I used only whole wheat flour (dinkel) and in total, I used 2 Cups of it & some for making the actual rolls. While it was quite a bit of work (not something I would do on a regular basis) I really enjoyed the process!
The craziest part: I had only one sweet potato left and parts of it I had already used the day before. The part that was left of the sweet potato weighed exactly 210 g (!!!!). It was meant to be 😉 Again, thank you for putting this recipe up! 🙂
Vegan Richa Support
thanks for stopping by – enjoy your lunch
Beth
How am I supposed to decide what to make for dinner when everything you make looks so good?!!!!!
Vegan Richa Support
you’re so sweet, Beth – made my day
Jeanie
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!
Vegan Richa Support
maybe they just looked a little bit different than mine. thanks
Brittany
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!
Vegan Richa Support
thank you Brittany
Jessica
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!
Vegan Richa Support
it all works out =)
Christine Rutan
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.
Vegan Richa Support
😆 that was fast
Katherine Mansfield
Can I substitute pumpkin or other squash for sweet potato?
Richa
Ye’
Nonnie
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?
Vegan Richa Support
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.
Richa
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
Mama Lo
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.
Vegan Richa Support
super sweet indeed
Sandy
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?
Vegan Richa Support
thanks Sandy – sure you could do that and also this recipe and I have other gluten free ones: https://www.veganricha.com/cinnamon-rolls-buns-vegan-recipe/“>Sweet Potato No Yeast Cinnamon Rolls
Holly
Hello! Would it be possible to shape these into hot dog buns? Looks so Good!
Richa
Yea
Savi
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.
Laura
Looking forward to making these. Do I have to freeze the dough before baking?
Vegan Richa Support
no, only if you wanted to bake them at a later date
Francisco Alexander
Can I air fry it?
Richa
Yes, make them smaller and try
Erin Mc
At what point is it freezer friendly? The dough or the rolls? Also, thank you for all of your amazing recipes! We love your cookbooks and of course you! We wouldn’t know what to eat without your blog. Happy Thanksgiving!
Vegan Richa Support
wow – thank you kindly . sure you can: here are some ways to freeze and reheat https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254
Patricia Aguilar
Do you think I could use canned coconut milk?
Richa
I use canned cocpnut milk not beverage
Santana
Is there a way to make these without yeast?
Matthew
I made these for my wife tonight and they were AMAZING! Very soft, chewy with a nice crispy outer edge; so SO Good!! We’re discussing making them ‘sweet rolls’ next time.
Pamela
A lot of prep work but worth it. This was a nice complimentary side dish to our Canadian Thanksgiving dinner. Thanks.
Hope
Lovely! They turned out well and have a yummy crust. Thank you for another great recipe!
Tyanna Johnston
Hands down the Absolutely Best rolls ever! They are so moist, and soft on the inside.
I would do nothing different with this recipe.
Vegan Richa Support
wow! glad to hear it
Jessi
I made them and they were delicious! Thank you for this recipe!
Also I omitted some of the rising time, I let it rise 10 min less in the first and second rising time and it still doubled size and turned out fine 🙂 it made it to my go-to recipe book!