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
- 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)
- 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.
This was easy and delicious! My dough was quite sticky but it still turned out wonderful. Thank you!!
This look amazing! Question if you don’t have cast iron skillet what would a good alternative option be?
Regular bake pan
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! 🙂
Could I make them into hamburger buns?
Vegan Richa Support
I think so!
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 😀
Vegan Richa Support
practice makes perfect! good tip about the yeast. thx
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.
Vegan Richa Support
What kind of oil should we use?
Any neutral flavored oil such as a safflower or sunflower
I made them but I didn’t have sweet potato so I used pumpkin purée and it’s still quite delicious
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?
yes a mix of water and coconut cream
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
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
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
Robin M Schussler
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?
yes, as the moisture content in the puree can vary. so add flour if the dough is too sticky.
Can this recipe be doubled with no problem? Thanks x
yes, youmight need a few tbsp more flour
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!
oh and I used all-purpose flour for the entire recipe
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 🙂
These look amazing. Your recipes really rock! Thank you! Can I make it with chic pea flour or oat flour?
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
Fantastic! My whole family LOVED them
Thank you so much for your recipes. Start to finish took three hours; the times listed in the recipe are inaccurate.
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!!
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.
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!
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.
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.
So good and so tasty! I am making them for my son’s high school end of the year Robotics Club dinner.
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.
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.
Can you suggest an alternate pan/dish for baking? Would a glass Pyrex work or…?
Thank you! I’m looking forward to baking these!
yes glass pyrex, brownie pan, lasagna pan will all work
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.
My son lives alone… can you freeze these please?
Thank you very much…. these will be perfect.
here are some ways to freeze and reheat https://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254
Thank you again 🙂
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.
what flour did you use? did the dough rise before baking? was the bread cooked through?
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.
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.
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.
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.
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
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.
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.
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!
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.
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
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?
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
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.
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
can you substitute pumpkin puree for the sweet potato?
Richa, can I make these in a toaster oven?
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
Yum, lovely and soft and delicious and looked just like the picture 🙂
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!
Made these for Thanksgiving and everyone loved them!
Holy rolls! These turned out sooooo amazing! Delicious! I will definitely be making these again!
There rolls were truly delicious! So soft and delicious, I used about a cup of sweet potato puree and bakers flour
oh my gosh! These rolls turned out so fluffy and were so easy to make! added extra herbs and they disappeared
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 🙂
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😋
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