Vegan Sweet Potato Rolls

Vegan Sweet Potato Rolls 

  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. 

Tips To Make Soft Dinner Rools:

1.Letting the yeast do its job of rising adds more moisture to the dough and keeps the resulting baked rolls soft. 

2.If omitting oil/butter, you will need a few tbsp less flour. 3.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.  

4.These rolls dont need much kneading! Just bring it all together and knead lightly until somewhat smooth slightly sticky dough state. 

5.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.

6.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.

7.Use stoneware, glass or cast iron for baking rolls. Baking sheet causes the bottoms to cook faster making the rolls harder at the bottom.

8.Store covered once cool. Bread will continue to lose moisture, so 1. brush with oil. 2. cover lightly will a towel when not serving. 

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:

1.Mix the yeast and warmed non dairy milk and let sit for 5 mins

2.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.

3.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) 

4.Add flour 1/4 cup at a time and make a lightly sticky dough. 5.If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.

6.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)

7.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.

8.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).

9.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).

10.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.

Notes:

1.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. 

2.Direct GF subs dont work in yeasted regular flour bread. 

3.If omitting oil/butter, you will need a few tbsp less flour. 4.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. 

5.For variation, use pumpkin puree, butternut puree or mashed potatoes that have been thinned a bit with non dairy milk. 

6.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.

                                                                                                                                       EnjoyFood!