Vegan Sweet Potato Rolls are a delightful twist on classic dinner rolls, infused with the natural sweetness of sweet potatoes and a hint of warm spices. These rolls are soft, fluffy, and perfect for any meal. The sweet potato adds a subtle sweetness and extra moisture, making these rolls a standout choice for your plant-based repertoire.
I love making these rolls on cozy weekends or during the holiday season. They fill the house with a comforting aroma and are always a hit with my family and guests. Whether served alongside a hearty stew or as part of a festive spread, these rolls never fail to bring smiles to our faces.
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 2 hours 10 minutes (includes rising time)
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1 cup warm almond milk (or any plant-based milk)
- 1 tablespoon maple syrup (for brushing)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Kitchen towel
- Potato masher
Preparation Steps
- Prepare the Sweet Potato: Bake or microwave the sweet potato until tender. Let it cool, then peel and mash until smooth. Measure out 1 cup of mashed sweet potato.
- Activate the Yeast: In a large mixing bowl, combine the warm almond milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until frothy.
- Mix the Dough: Add the mashed sweet potato, vegetable oil, salt, cinnamon, and nutmeg to the yeast mixture. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with maple syrup for a touch of sweetness and a golden finish.
- Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack before serving. Enjoy them warm for the best texture!
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 80%
- Iron: 10%
- Folate: 8%
- Calcium: 4%
- Vitamin C: 2%
These Vegan Sweet Potato Rolls are not just a treat for your taste buds but also a wonderful way to incorporate a bit of seasonal goodness into your diet. They’re easy to make and perfect for any occasion, bringing warmth and comfort to your meals. Enjoy baking and savoring these delightful rolls with your loved ones!
Vegan Sweet Potato Rolls
Vegan Sweet Potato Rolls are a delightful twist on classic dinner rolls, infused with the natural sweetness of sweet potatoes and a hint of warm spices. These rolls are soft, fluffy, and perfect for any meal. The sweet potato adds a subtle sweetness and extra moisture, making these rolls a standout choice for your plant-based repertoire.
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1 cup warm almond milk or any plant-based milk
- 1 tablespoon maple syrup for brushing
Instructions
- Prepare the Sweet Potato: Bake or microwave the sweet potato until tender. Let it cool, then peel and mash until smooth. Measure out 1 cup of mashed sweet potato.
- Activate the Yeast: In a large mixing bowl, combine the warm almond milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until frothy.
- Mix the Dough: Add the mashed sweet potato, vegetable oil, salt, cinnamon, and nutmeg to the yeast mixture. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with maple syrup for a touch of sweetness and a golden finish.
- Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack before serving. Enjoy them warm for the best texture!
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 80%
- Iron: 10%
- Folate: 8%
- Calcium: 4%
- Vitamin C: 2%
