Vegan Sweet Potato Rolls
This vegan sweet potato rolls recipe makes soft and buttery rolls perfect for weeknights or even holiday dinners. These dinner rolls are made without eggs or dairy and can be made year-round and even frozen for homemade heat-and-serve dinner rolls.
Looking for more vegan side dishes? These Vegan Mashed Potatoes and Vegan Gravy are perfect, especially when served with yummy dinner rolls.
Is there anything better than home-baked bread on the family dinner table? I mean, think about it. Of course, there’s going to be cranberry sauce. But seriously, is that any competition for dinner rolls? I think not! In fact, I think sweet potato rolls are amazing any time of year!
Key Ingredients
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Potato — You’ll need a medium sweet potato which should measure around 8 ounces)
- Flour — Use all-purpose flour or a blend of all-purpose with whole wheat flour.
- Fat — This recipe will use both plant-based butter (some cooked into an herb mixture, some added to the dough) and vegetable oil to coat the bowl and pan.
- Herbs — When I bake dinner rolls it’s winter. That means fresh herbs are harder to find so I use a mixture of dried herbs, including parsley, sage, rosemary, and thyme.
- Sugar — We’ll add a bit of sugar to feed the yeast.
- Flax — Most dinner rolls have an egg, but we’ll be adding ground flaxseed instead.
- Yogurt — I love adding some vegan plain yogurt, but you can substitute vegan sour cream. Don’t have either? Make some silken tofu yogurt as a substitute.
- Yeast — Add a packet of active or instant yeast.
- Salt — To make these dinner rolls even more flavorful, we’ll add a teaspoon of salt.
How to Make Vegan Sweet Potato Rolls
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Cook peeled cubed sweet potatoes in a saucepan with water until tender.
- Drain 1/2 cup of the potato cooking liquid.
- Drain the rest of the potatoes and set aside to cool slightly.
- Form a doughy paste by combining the reserved potato water with 1/2 cup of flour.
- Cook some of the vegan butter with the herbs.
- To the flour paste add the sweet potatoes, flour, sugar, flax, yogurt, yeast, salt, and herbed butter.
- Knead the dough around 5 to 8 minutes until it slightly pulls away from the pan.
- Mix in 2 tablespoons of vegan butter (one at a time).
- Transfer the dough to a greased bowl, cover, and set aside in a warm, dark place to rise until nearly doubled.
- Portion the dough into 16 pieces and place in a prepared pan, leaving space between them.
- Cover the pan and set it aside for the rolls to rise.
- When ready to bake, preheat the oven, remove cover from the rolls, and bake until golden brown.
- While still warm from the oven, coat with a thin layer of melted vegan butter on top.
Storing Sweet Potato Dinner Rolls
To store dinner rolls, make sure they come to room temperature. Then cover and refrigerate for up to 5 days. You can also freeze dinner rolls. Put them in freezer bags or in a freezer container and they will keep up to 2 months in the freezer.
I’ve always been a big fan of bread. Big fan!
Tips for the Best Sweet Potato Rolls
I added a brushing of melted vegan butter once I removed them from the oven. It adds even more buttery flavor. These vegan sweet potato dinner rolls are soft and pillowy on the inside with a nice, buttery crispy crust.
Exactly what you expect from sweet potato bread rolls. Here are more tips to make your rolls the best:
1. The Right Sweet Potatoes
Opt for vibrant orange sweet potatoes that are medium in size (around 5 inches long). These will add a beautiful color and a natural sweetness to your rolls. The moisture content in sweet potatoes contributes to a soft and fluffy texture.
2. The Best Dough
Ensure your dough rises properly by allowing it enough time in a warm, draft-free environment. I recommend the microwave! To do this, heat a mug of water in the microwave for around 2 minutes. Then add your covered dough and let it sit in the microwave. It’s a perfect environment for bread dough!
4. Precise Measurements
Consistency is key. Use accurate measurements to guarantee the right ratio of ingredients, ensuring your rolls turn out consistently delicious every time. I highly recommend the sift, spoon, and level process to measure flour. Sift the flour first, then spoon it into a measuring cup (overfilling the cup), and then use a knife to level the flour.
Serving Dinner Rolls
Pair these delectable sweet potato rolls with:
- Vegan Butter — Serve some vegan garlic butter (vegan butter combined with minced garlic, salt, and chopped parsley) or a tasty plant-based honey butter on the side.
- Maple Cinnamon Cream Cheese — Combine vegan cream cheese with a drizzle of maple syrup and a dash of cinnamon for a sweet, decadent option.
- Roasted Veggie Sandwiches — Load up your rolls with vegetarian roasted vegetables and your favorite plant-based meats, such as slices of plant-based turkey loaf for a hearty lunch.
Flavorful Add-Ins
Give your Vegan Sweet Potato Dinner Rolls an extra burst of flavor by incorporating these delightful add-ins into the dough:
1. Chopped Nuts
Add a crunchy texture and nutty flavor by folding in a handful of finely chopped pecans or walnuts. They pair exceptionally well with the sweet notes of the sweet potatoes.
2. Dried Fruits
Enhance the rolls with the natural sweetness of dried fruits such as cranberries, raisins, or chopped apricots. Soak them in warm water before adding to the dough to ensure a plump and juicy result.
3. Seeds for Texture
Sunflower seeds or pumpkin seeds not only add a delightful crunch but also contribute to the nutritional profile of your rolls. Sprinkle them on top for an appealing presentation.
5. Spices for Depth
Amp up the warmth with additional spices like cardamom, allspice, or a pinch of ginger. These spices complement the sweet potato flavor, creating a more complex taste.
6. Vegan Cheese Shreds
For a savory and gooey surprise, mix in vegan cheese shreds into the dough. Choose your favorite variety for a delicious twist on traditional sweet potato rolls.
7. Citrus Zest
Brighten up the flavor profile by adding citrus zest. Orange or lemon zest can add a refreshing and zesty element that beautifully contrasts with the richness of sweet potatoes.
Experiment with these add-ins to create your signature sweet potato rolls. Whether you mix and match or stick to one or two, these additions will undoubtedly elevate your rolls to a whole new level of deliciousness.
Make-Ahead Dinner Rolls
This is another thing I love about making homemade dinner rolls. There are at least three points in the process where you can make them ahead.
- Make-ahead Tip #1: Instead of letting the dough rise in a bowl, cover the bowl with plastic wrap or a reusable cover and place it in the fridge. Or, wrap the dough ball and freeze it. Allow the dough to return to room temperature and then resume the rising process.
- Make-ahead Tip #2: Right after you’ve rolled the dough into balls, place them on a tray and put them in the freezer. Once frozen, transfer them to a freezer bag. When you’re ready to bake, place the frozen dough balls in a greased pan. Allow them to come to room temperature and resume rising.
- Make-Ahead Tip #3: Bake the sweet potato dinner rolls, and once they’re cool enough to handle, remove them as a block from the pan, wrap them tightly in foil or plastic wrap, and refrigerate or freeze. When you’re ready to serve, reheat them in the oven.
More Sweet Potato Recipes
After Thoughts
Remember, the beauty of this recipe lies not just in its simplicity but in its versatility. Whether enjoyed on their own, adorned with a savory spread, or paired with your favorite dishes, these rolls are a canvas for your creativity.
Let your imagination soar as you experiment with different add-ins, herbs, and spices to create a personalized version that becomes a staple in your kitchen.
There you have it! That’s it for this recipe for sweet potato rolls just in time for the holidays.
This recipe was veganized and adapted from Claire Saffitz’s savory sweet potato dinner rolls recipe.
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Sweet Potato Dinner Rolls
Ingredients
Sweet Potato Rolls
- 1 medium sweet potato (around 8 ounces)
- 3 ½ cups all purpose flour , divided
- 5 tablespoons vegan butter , divided
- 1 tablespoon dried herbs (a mixture of parsley, sage, rosemary, and thyme)
- 2 tablespoons granulated sugar
- 1 tablespoon ground flaxseed
- ½ cup vegan plain yogurt (or vegan sour cream)
- 2 ½ teaspoons active-dry yeast (1 packet)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
For the dinner rolls:
- Prepare the Sweet Potato: Peel the sweet potato and cut it into 3/4-inch cubes. Place them in a saucepan and cover with water. Bring to a boil and cook for around 5 minutes until the sweet potatoes are tender. To test: remove one of the cubes and make sure it’s easily mashable with a fork.
- Once the potatoes are done, drain 1/2 cup of the potato cooking liquid into a heat-resistant measuring cup or bowl. Return the pan to the stove.
- Drain the rest of the potatoes and set aside to cool slightly.
- Flour Paste: Add 1/2 cup of the flour to a mixing bowl and stir in the reserved potato cooking water. Stir to form a doughy paste.
- Seasoned butter: Add 2 tablespoons of vegan butter to the saucepan and add herbs. Bring to a simmer over medium-low heat and cook for 1 to 3 minutes. Optional: Cook 1 to 3 minutes longer to slightly brown the butter.
- Prepare the Dough: To the mixing bowl with the flour paste, add the cooked sweet potatoes, 3 cups of flour, sugar, ground flax, yogurt, yeast, salt, and the slightly cooled vegan herbed butter mixture.
- Knead: Use a stand mixer fitted with a bread hook, mix on low to incorporate the ingredients. Gradually increase the speed to bring the ingredients together and to knead the dough around 5 to 8 minutes. The goal is to see the dough slightly pull away from the pan.
- Add flour: If the dough is too sticky (this changes based on the sweet potatoes), add a tablespoon of flour and allow it to mix into the dough. Repeat this, adding up to 4 or 5 additional tablespoons of flour. The dough is supposed to be a little sticky.
- Add butter: Once the dough begins to pull away from the edges of the pan, add a tablespoon of vegan butter, mixing to let it incoroprate into the dough. Then add a second tablespoon, following the same process.
- First Rise: Grease a mixing bowl with vegetable oil. Transfer the dough to a cutting board and form it into a circle. Transfer the dough into the greased bowl, cover, and set aside in a warm, dark place to rise until nearly doubled, around an hour.
- Grease a 9×12 baking dish with a light coating of vegetable oil.
- Create Rolls: Remove the dough from the bowl and shape it into a square. Use dough scraper or knife to make four lines vertically and horizontally to create 16 pieces. Cut the pieces and pinch the ends to shape into rolls. Cup your hand around a dough piece and roll it around on the cutting board until it forms a nice shape. Repeat with remaining dough. Place each roll in the prepared pan, leaving space between them. (I did 3 rows of 3 and 1 row of 4)
- Second Rise: Cover the pan and set it aside for the rolls to rise, 30 to 45 minutes. Set a timer because you don't want the rolls to overproof. If so, they will still taste fine, but they will not get that pretty dome in the center.
- Bake: When you're ready to bake, preheat oven to 350°F/175°C. When the oven is at the correct temperature, remove cover from the rolls, and place the pan in the oven. Bake for 25 minutes, until golden brown on top.
- Topping: After you remove them from the oven, immediately coat with a thin layer of melted vegan butter. These rolls are best when served warm, but can be made ahead and heated up prior to serving.
Recommended Equipment
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Notes
Make-Ahead Tips
- Entire Dough: Cover the dough ball in plastic wrap and either freeze or refrigerate.
- Dough Balls: Freeze dough balls (before they have risen) by putting them on a tray and placing them in the freezer, once frozen, transfer to a freezer bag.
- When baking refrigerated or frozen dough, allow additional rising time in the subsequent steps.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you’d like to try another one of my bread recipes, you might think about this Vegan Naan Recipe. It’s sooooooo good! Or you might try these delicious Garlic Bread Sticks.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
Enjoy!
Looks great. Can I use whole wheat flour and bread machine
Hi Wyn. I have not tried using a bread machine with this recipe. To use whole wheat, I have used whole wheat pastry flour or a mixture of all-purpose and whole wheat flour (50/50). I hope this is helpful!
Thanks! That was the size I had and it worked out well, though I cooked it longer in the microwave (until soft). Rolls were a big hit at Thanksgiving.
Just wondering: how big is a “medium” sweet potato? Some kind of measurement would be really helpful, whether it’s weight, length/width, volume when mashed,, or something else. Thank you so much!
Hi Ruthie! Thanks for your comment. One medium sweet potato is typically 5 inches long by 2 inches wide. I’ll add that to the recipe notes in case someone else has the same question.
These look outstanding. Think I could swap the flour with GF 1-1 flour?
Hi Sheri! They may not rise as much, but I think if you use something like Bob’s Red Mill 1:1 gluten-free baking flour it should create a tasty roll. I would probably add a teaspoon of xanthan gum too. You can usually find that in the gluten free section. It is pricey, but used in a lot of GF baking and it lasts a long time!
Soooooo Very Good! I made these larger for hamburger buns. They were perfect and so good. This recipe is a definite keeper;-). Did I mention theses are really good?
Hey Marly…! your vegan sweet potato dinner rolls looks so good and delicious. Thanks for sharing…….!
Thanks!! I confess, they are perfect for the holidays and we will be having some today with our dinner! ❤️ Happy holidays to you!