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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.
oh my gosh! These rolls turned out so fluffy and were so easy to make! added extra herbs and they disappeared
Greetings, Richa.
I would to make this receipe with no yeast. Any suggestions?
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
I can use Rice flour?
No – Rice flour will not work here. Pls see GF dinner rolls linked in the recipe!
I don’t see a video? Want to watch the texture goal and shaping method 🙂
https://www.facebook.com/VeganRicha/videos/1808293235966147 🙂
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!
awesome! yes flours differ in absorption, so just go by feel. i added the video now.
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?
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.
Thank you. They tasted great and am making again for Thanksgiving.
I’m so looking forward to trying these😋
Delicious!
Thanks!
You read my mind, was looking to make sweet potato bread. Can’t wait to try this !
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 ?
See tips section. Brush with aquafaba or cornstarch slurry
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!
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.
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!!
i’ll copy it in the notes as well