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    Home » Vegan Bread Recipes

    Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

    Published: Nov 15, 2018 · Modified: Jan 28, 2019 by Richa 163 Comments

    Jump to Recipe   Print Recipe

    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. 

    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

    Recipe Card

    Print Recipe
    4.96 from 48 votes

    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 
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Rise time1 hour hr
    Total Time30 minutes mins
    Course: Bread
    Cuisine: Vegan
    Keyword: potato bread rolls, sweet potato dinner rolls
    Servings: 10 rolls
    Calories: 185kcal
    Author: Vegan Richa

    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.

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

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Avni

      August 01, 2020 at 11:11 pm

      5 stars
      This was easy and delicious! My dough was quite sticky but it still turned out wonderful. Thank you!!

      Reply
    2. Rebekah

      July 28, 2020 at 9:01 pm

      5 stars
      This look amazing! Question if you don’t have cast iron skillet what would a good alternative option be?

      Reply
      • Richa

        July 29, 2020 at 11:27 am

        Regular bake pan

        Reply
    3. Bev

      July 19, 2020 at 1:54 pm

      5 stars
      This is my go-to recipe when I want to serve rolls. They are such a beautiful color, too! Thank you for all the extra tips!

      DELICIOUS, soft, comforting. The only problem is in limiting how many I eat at one time! 🙂

      Reply
    4. Amanda

      June 28, 2020 at 9:08 pm

      Could I make them into hamburger buns?

      Reply
      • Vegan Richa Support

        June 29, 2020 at 8:17 am

        I think so!

        Reply
    5. Harvy Patel

      June 11, 2020 at 7:53 am

      5 stars
      Good

      Reply
    6. Angélique

      June 02, 2020 at 7:22 am

      5 stars
      Thank you so much for this recipe! My older is a really picky eater and he really enjoyed those rolls!
      I made it twice. First time was okay-ish (my first roll baking), and second time was perfect!
      My yeast is old, so I just added a teaspoon of sugar in the soy milk to boost it. It turned out great!
      I’ll try with all kind of veggie puree now 😀

      Reply
      • Vegan Richa Support

        June 03, 2020 at 1:52 pm

        practice makes perfect! good tip about the yeast. thx

        Reply
    7. Deepa

      May 23, 2020 at 2:04 pm

      4 stars
      First recipe with herb rolls turned out so well, family loved it, so we made the sweet version too. Tasty, soft and vegan. Will be looking at your other recipes, thank you.

      Reply
      • Vegan Richa Support

        May 23, 2020 at 4:39 pm

        Thanks Deepa!

        Reply
    8. Casey

      May 12, 2020 at 5:49 pm

      What kind of oil should we use?

      Reply
      • Richa

        May 13, 2020 at 3:40 pm

        Any neutral flavored oil such as a safflower or sunflower

        Reply
    9. Sofia Rose

      April 05, 2020 at 12:22 pm

      5 stars
      So delicious!

      Reply
    10. Anthony Warner

      April 03, 2020 at 6:23 pm

      5 stars
      I made them but I didn’t have sweet potato so I used pumpkin purée and it’s still quite delicious

      Reply
    11. Ela

      March 17, 2020 at 5:24 am

      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!!

      Reply
      • Richa

        March 17, 2020 at 2:43 pm

        yes a mix of water and coconut cream

        Reply
    12. Richa

      February 24, 2020 at 10:45 am

      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

      Reply
      • Richa

        February 24, 2020 at 11:17 am

        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

        Reply
        • Richa

          February 24, 2020 at 1:25 pm

          Thank you

          Reply
    13. Daisy

      January 02, 2020 at 1:01 pm

      5 stars
      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

      Reply
      • Richa

        January 02, 2020 at 2:57 pm

        <3 <3

        Reply
    14. Robin M Schussler

      December 27, 2019 at 12:56 pm

      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?

      Reply
      • Richa

        December 27, 2019 at 1:50 pm

        yes, as the moisture content in the puree can vary. so add flour if the dough is too sticky.

        Reply
    15. Annd

      December 23, 2019 at 10:40 pm

      Hello!

      Can this recipe be doubled with no problem? Thanks x

      Reply
      • Richa

        December 24, 2019 at 10:41 am

        yes, youmight need a few tbsp more flour

        Reply
    16. Leah H

      November 28, 2019 at 11:34 pm

      5 stars
      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!

      Reply
      • Leah H

        November 28, 2019 at 11:37 pm

        oh and I used all-purpose flour for the entire recipe

        Reply
      • Richa

        November 28, 2019 at 11:46 pm

        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 🙂

        Reply
    17. Lyne

      November 18, 2019 at 11:55 am

      These look amazing. Your recipes really rock! Thank you! Can I make it with chic pea flour or oat flour?

      Reply
      • Richa

        November 27, 2019 at 10:50 pm

        Direct sub will not work. Ttry this recipe with some sweet potato puree https://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html

        Reply
    18. Mariah Lawrence

      November 17, 2019 at 1:53 pm

      5 stars
      Fantastic! My whole family LOVED them

      Reply
      • Richa

        November 27, 2019 at 10:53 pm

        awesome!

        Reply
    19. Melissa Pfeffer

      October 18, 2019 at 1:41 pm

      Thank you so much for your recipes. Start to finish took three hours; the times listed in the recipe are inaccurate.

      Reply
      • Richa

        October 18, 2019 at 1:49 pm

        Awesome!

        Reply
    20. Margo

      October 16, 2019 at 9:02 am

      5 stars
      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!!

      Reply
      • Richa

        October 16, 2019 at 1:06 pm

        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.

        Reply
    21. Isabella

      October 05, 2019 at 9:12 pm

      5 stars
      I 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!

      Reply
      • Richa

        October 05, 2019 at 11:28 pm

        Thanks!

        Reply
    22. B

      June 04, 2019 at 1:55 am

      I 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.

      Reply
      • Richa

        June 04, 2019 at 10:36 am

        You 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.

        Reply
    23. Lori Unver

      June 03, 2019 at 10:31 am

      5 stars
      So good and so tasty! I am making them for my son’s high school end of the year Robotics Club dinner.

      Reply
      • Richa

        June 03, 2019 at 11:55 am

        yay!

        Reply
    24. Rubies31

      June 01, 2019 at 12:00 am

      It 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.

      Reply
      • Richa

        June 01, 2019 at 10:56 am

        hmm, 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.

        Reply
    25. Lindsay

      May 22, 2019 at 6:54 am

      Can you suggest an alternate pan/dish for baking? Would a glass Pyrex work or…?

      Thank you! I’m looking forward to baking these!

      Reply
      • Richa

        May 22, 2019 at 10:34 am

        yes glass pyrex, brownie pan, lasagna pan will all work

        Reply
    26. Shirley

      May 06, 2019 at 7:36 pm

      5 stars
      Made 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.

      Reply
      • Richa

        May 07, 2019 at 11:39 am

        awesome! thanks

        Reply
    27. Pamela Cox

      April 13, 2019 at 11:54 am

      My son lives alone… can you freeze these please?

      Reply
      • Richa

        April 13, 2019 at 12:45 pm

        yes!

        Reply
        • Pamela Cox

          April 13, 2019 at 12:47 pm

          Thank you very much…. these will be perfect.

          Reply
          • Richa

            April 13, 2019 at 1:21 pm

            here are some ways to freeze and reheat https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254

            Reply
            • Pamela Cox

              April 13, 2019 at 1:30 pm

              Thank you again 🙂

    28. Darina

      January 27, 2019 at 7:33 am

      4 stars
      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

        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

          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

            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

              January 28, 2019 at 2:36 pm

              5 stars
              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.

    29. Jeri Weems

      January 26, 2019 at 5:38 pm

      5 stars
      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

        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
    30. Audrey

      January 19, 2019 at 8:02 pm

      5 stars
      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

        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

          January 19, 2019 at 8:11 pm

          5 stars
          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
    31. Oliveen Owen

      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

        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
    32. Jen

      January 13, 2019 at 1:22 am

      5 stars
      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

        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
    33. Deb

      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

        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
    34. Rita

      December 14, 2018 at 4:38 pm

      can you substitute pumpkin puree for the sweet potato?

      Reply
      • Richa

        December 14, 2018 at 5:24 pm

        yes

        Reply
    35. Shobhana Rajendran

      December 14, 2018 at 5:01 am

      Richa, can I make these in a toaster oven?

      Reply
      • Richa

        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
    36. Suzanne

      December 01, 2018 at 6:00 pm

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

      Reply
      • Richa

        December 02, 2018 at 12:31 am

        awesome!

        Reply
    37. Taylor Flynn

      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
    38. Celeste

      November 23, 2018 at 2:01 pm

      5 stars
      Made these for Thanksgiving and everyone loved them!

      Reply
      • Richa

        November 23, 2018 at 2:34 pm

        yay!

        Reply
    39. Melanie

      November 22, 2018 at 3:24 pm

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

      Reply
    40. Julie

      November 22, 2018 at 3:38 am

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

      Reply
    41. Emily

      November 21, 2018 at 12:06 am

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

      Reply
    42. elana

      November 20, 2018 at 10:54 am

      Greetings, Richa.

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

      Reply
      • Richa

        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
    43. Brenda

      November 20, 2018 at 10:14 am

      I can use Rice flour?

      Reply
      • Richa

        November 20, 2018 at 8:52 pm

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

        Reply
    44. Laura

      November 20, 2018 at 2:33 am

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

      Reply
      • Richa

        November 20, 2018 at 8:56 pm

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

        Reply
    45. Laurel

      November 18, 2018 at 5:04 pm

      5 stars
      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

        November 20, 2018 at 11:55 pm

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

        Reply
    46. Margaret

      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

        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

          November 21, 2018 at 11:41 pm

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

          Reply
    47. Louise

      November 16, 2018 at 3:36 pm

      I’m so looking forward to trying these😋

      Reply
    48. Viola Woolcott

      November 16, 2018 at 1:24 pm

      5 stars
      Delicious!

      Reply
      • Richa

        November 16, 2018 at 2:58 pm

        Thanks!

        Reply
    49. Samy

      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
    50. Eva

      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

        November 15, 2018 at 7:58 pm

        See tips section. Brush with aquafaba or cornstarch slurry

        Reply
        • Jey Kriete

          October 24, 2019 at 1:44 pm

          Hi! 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!

          Reply
          • Richa

            October 24, 2019 at 1:56 pm

            Its 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.

            Reply
            • Natalie

              December 30, 2019 at 2:46 pm

              I think we are all looking for the no oil tip in the recipe notes. I finally found the tips in the blog narrative above the recipe!!

            • Richa

              December 30, 2019 at 5:03 pm

              i’ll copy it in the notes as well

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