Sweet Potato Rolls — Vegan Dinner Rolls Recipe

This soft, tender, homemade vegan sweet potato dinner rolls recipe is a favorite bread recipe for dinner! Sweet Potato Rolls are perfect for holiday dinners too! Of course, dinner rolls can be made year-round and even frozen for homemade heat-and-serve dinner rolls!

A hand holds a buttery bite of sweet potato dinner rolls with the pan behind it.

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 recipes are amazing any time of the year!

Pouring whole wheat pastry flour into the bowl.

How to Make Sweet Potato Dinner Rolls

It’s so easy to make these delicious sweet potato yeast rolls! Let’s get started!

Step One: Prepare the Sweet Potato

First, scrub and clean the sweet potato and poke it with a fork or knife several times. Place it in the microwave for two minutes. When it’s cool enough to touch, remove with oven mitts and cut into large chunks.

Step Two: Combine Wet Ingredients

In a food processor combine the roughly chopped sweet potato, water, milk, and brown sugar. Pulse until creamy. You might have small bits of sweet potatoes, but overall it should be creamy.

Transfer to a bowl and let the mixture cool slightly (it should be the same temperature as your finger when you dip it into the mix).

When the temperature is right, add the yeast. Gently stir. Set aside.

Step Three: Combine Dry Ingredients

In a separate bowl combine 3 cups all-purpose flour, salt, and ground flax seeds. Whisk to combine.

Step Four: Make Dough and In-Bowl Knead

Create a well in the middle of the flour and scoop the sweet potato mixture and 3 tablespoons melted vegan butter into the well. Stir to incorporate.

I created this process to make kneading much easier. Rather than transferring the dough to a floured surface, simply knead the dough in the bowl. It makes kneading a lot less messy. So, knead in the bowl for 3 – 5 minutes. Add up to 1/2 cup additional all-purpose flour as needed until the dough pulls slightly away from the sides of the bowl. It will still be sticky.

Step Five: Let the Dough Rise

Spray the dough ball in the bowl with vegetable spray. Cover with plastic wrap or a kitchen towel and place in a warm, dry place to allow the dough to rise until it’s doubled in size, roughly an hour or more.

Step Six: Make Rolls & Second Rise

When the dough has risen, prepare a 9X13″ baking dish by adding a tablespoon of vegetable oil. Spread the oil around the pan.

The dough will be sticky so sprinkle whole wheat pastry flour, over the top and gently work the flour into the dough. The dough should reach the point where it’s still sticky, but will form into a ball.

Next, pinch off sections of the dough a little larger than a golf ball. Dip each ball in the oil from the pan and gently pull the sides down, working the dough until it’s the shape of a ball. It can help you work the dough if you occasionally touch your fingers into the oil in the pan. Place the dough balls about 1″ apart on your prepared pan.

Spray a sheet of plastic wrap with vegetable spray and place that over the rolls (so the plastic won’t stick to the rising rolls). Cover and let rise 30-40 minutes until doubled in size.

Step Seven: Bake

When you’re ready to bake, heat your oven to 350F. When the oven is at the correct temperature, remove the plastic wrap from the rolls, and place the pan in the oven. Bake for 25 minutes, until golden brown on top.

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.

Storing Dinner Rolls

To store dinner rolls, make sure they come to room temperature. Then cover and refrigerate 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!

Several dinner rolls in a baking dish waiting to rise before baking.

Vegan Sweet Potato Dinner Rolls

This is not just any sweet potato roll recipe. This is a vegan roll recipe. That means it’s made without eggs or dairy. Besides, it’s homemade bread. Do I really need to say anything else?

Yes?

Well, OK. This sweet potato yeast bread is something special because the sweet potatoes give it a gorgeous, golden hue. It looks downright buttery!

You may not realize this, but hues are important. We eat with our eyes! So, why serve plain, old, white bread when you could spruce it up a little with some sweet potatoes?

And then your sweet potato yeast rolls will look better than everyone else’s. And some days, that can feel so gratifying. You may not be able to control what’s happening at work, or on the commute home, or even in the news. I love this advice from Michelle Obama on how to deal with today’s stressful milieu.

Focus on what you can control. Be a good person every day. Vote. Read. Treat one another kindly. Follow the law. Don’t tweet the nasty stuff. — Michelle Obama

I would add something else, or maybe it falls within the first statement about focusing on what you can control, but I think connecting with yourself as a maker is important.

I read about it in Elizabeth Gilbert’s book, Big Magic. We are makers. Humans have been making things for millions of years, including food.

When we choose that path, to make food, we are answering an ancestral call to work with our hands, to create, to bond with family.

So make a delicious batch of of vegan sweet potato dinner rolls. Then when you’re sitting with family at the dinner or table, or even later when you’re clearing away dishes (hopefully with help), you can think to yourself, “That’ll do, self. That’ll do.”

Buttering a pan full of sweet potato dinner rolls after baking.

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!

A close-up look at a sweet potato dinner roll in a baking dish pulled fresh from the oven.

 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.

Because timing is a big part of a family dinner. You want to serve everything at the same time, piping hot and ready to be devoured!

  • Make-ahead Tip #1: There is a point in the process of making these rolls where the dough must set in a bowl and raise for about an hour, so it can double in size. You can cover the bowl in plastic wrap or some other cover and place it in the fridge at this point. You can even wrap the dough ball and freeze it too. Just be sure to allow plenty of time for the dough to return to room temperature and to resume the rising process.
  • Make-ahead Tip #2: There’s another point in the process of making these rolls, where you can freeze the uncooked dough. Right after you’ve rolled the dough into balls, instead of placing them in a pan to rise, you can place the formed dough balls on a tray and put them in the freezer. Then, once they’re frozen, transfer them to a freezer bag. Then when you’re ready to bake them, resume the next step by placing the frozen dough balls in a greased 9X13 pan. Be sure to allow ample time for the frozen dough balls to return to room temperature and then resume rising.
  • Make-Ahead Tip #3: You can make these sweet potato dinner rolls, all the way through to completion! Then when they’re done and cooled enough to handle, remove them as a block from the pan, wrap tightly in foil or plastic wrap and refrigerate or freeze. Then when you’re ready to serve, simply reheat in the oven.

There you have it! That’s it for this recipe for sweet potato rolls just in time for the holidays!

Looking down on a freshly baked dinner rolls, one is split in half with melted butter.

That’s it for this sweet potato bun recipe!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Soft, tender, homemade sweet potato dinner rolls are a favorite come holiday time. But they can be made year-round and even frozen for homemade heat-and-serve dinner rolls!

Sweet Potato Dinner Rolls

Soft, tender, homemade sweet potato dinner rolls are a favorite come holiday time. But they can be made year-round and even frozen for homemade heat-and-serve dinner rolls!
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: Sweet Potato Dinner Rolls
Prep Time: 1 hour 40 minutes
Cook Time: 25 minutes
Total Time: 2 hours 5 minutes
Servings: 15
Calories: 235kcal
Author: Marly

Ingredients

  • 1 medium sweet potato (see note)
  • ½ cup water
  • ¾  cup plant-based milk , plain (not vanilla flavored)
  • 1 tablespoon brown sugar
  • 2 1/2 teaspoons active-dry yeast (1 packet)
  • 3 – 3 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoons ground flaxseed
  • 3 tablespoons vegan butter melted
  • 1 – 2 cups whole wheat pastry flour
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegan butter , melted, for brushing

Instructions

  • Scrub and clean the sweet potato and poke it with a fork or knife several times. Place it in the microwave for two minutes. Remove with oven mitts and cut into large chunks.
  • In a food processor combine the roughly chopped sweet potato, water, milk, and brown sugar. Pulse until creamy. You might have small bits of sweet potatoes, but overall it should be creamy.
  • Transfer to a bowl and let the mixture cool slightly (it should be the same temperature as your finger when you dip it into the mix).
  • When the temperature is right, add the yeast. Gently stir. Set aside.
  • In a separate bowl combine 3 cups all-purpose flour, salt, and ground flax seeds. Whisk to combine.
  • Create a well in the middle of the flour and scoop the sweet potato mixture and 3 tablespoons melted vegan butter into the well. Stir to incorporate. Knead the dough in the bowl (3 – 5 minutes). Add up to 1/2 cup additional all-purpose flour as needed until the dough pulls slightly away from the sides of the bowl. It will still be sticky.
  • Spray the dough ball in the bowl with vegetable spray. Cover with plastic wrap or a kitchen towel and place in a warm, dry place to allow the dough to rise until it’s doubled in size, roughly an hour or more.
  • When the dough has risen, prepare a 9X13″ baking dish by adding a tablespoon of vegetable oil. Spread the oil around the pan.
  • The dough will be sticky so sprinkle whole wheat pastry flour, over the top and gently work the flour into the dough. The dough should reach the point where it’s still sticky, but will form into a ball.
  • Next, pinch off sections of the dough a little larger than a golf ball. Dip each ball in the oil from the pan and gently pull the sides down, working the dough until it’s the shape of a ball. It can help you work the dough if you occasionally touch your fingers into the oil in the pan. Place the dough balls about 1″ apart on your prepared pan.
  • Spray a sheet of plastic wrap with vegetable spray and place that over the rolls (so the plastic won’t stick to the rising rolls). Cover and let rise 30-40 minutes until doubled in size.
  • When you’re ready to bake, heat your oven to 350F. When the oven is at the correct temperature, remove the plastic wrap from the rolls, and place the pan in the oven. Bake for 25 minutes, until golden brown on top.
  • 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.

Notes

You can cover the dough ball in plastic wrap and either freeze or refrigerate. In addition, you can 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.
If you’re working with refrigerated or frozen dough, be sure to allow additional rising time in the subsequent step.
 
One medium sweet potato is typically 5 inches long by 2 inches wide.
Nutrition Facts
Sweet Potato Dinner Rolls
Amount Per Serving
Calories 235 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 198mg8%
Potassium 160mg5%
Carbohydrates 40g13%
Fiber 3g12%
Sugar 1g1%
Protein 6g12%
Vitamin A 1435IU29%
Vitamin C 0.2mg0%
Calcium 29mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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.

A collage of photos show dinner rolls with text in between reading: Sweet Potato Dinner Rolls.

Enjoy!

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8 Responses to Sweet Potato Rolls — Vegan Dinner Rolls Recipe

    • Thanks!! I confess, they are perfect for the holidays and we will be having some today with our dinner! ❤️ Happy holidays to you!

  1. 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?

    • 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!

  2. 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.

  3. 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.

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