Imagine sinking your teeth into a warm, pillowy dinner roll that's not only incredibly delicious but also completely plant-based and packed with the sweet, rich flavor of roasted sweet potatoes. These vegan sweet potato dinner rolls are about to revolutionize your dinner table, transforming ordinary meals into extraordinary culinary experiences that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 rolls
Ingredients
- 1 cup mashed sweet potato
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup almond milk
- 1/4 cup olive oil
Instructions
- Begin by preparing the sweet potato. If you haven't done so already, peel and chop the sweet potato into chunks. Boil or steam the sweet potato until tender, about 15-20 minutes. Once cooked, drain and mash until smooth, measuring out 1 cup for the recipe.
- In a small saucepan, gently heat the almond milk until it is warm but not boiling. Remove from heat and add the olive oil, stirring to combine. Set aside to cool slightly.
- In a large mixing bowl, combine the mashed sweet potato, sugar, salt, and instant yeast. Mix well until the ingredients are fully incorporated.
- Pour the warm almond milk and olive oil mixture into the sweet potato mixture. Stir until combined.
- Gradually add the all-purpose flour to the wet ingredients, one cup at a time, mixing with a wooden spoon or spatula until a soft dough forms. You may not need all the flour, so add it gradually until the dough is slightly sticky but manageable.
- Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces.
- Shape each piece into a ball and place them on a greased baking sheet or in a greased baking dish, leaving a little space between each roll.
- Cover the rolls with a kitchen towel and let them rise again for about 20-30 minutes, or until puffy.
- Preheat your oven to 375°F (190°C) while the rolls are rising. Once they have puffed up, place the baking sheet in the oven and bake for 20-25 minutes, or until the rolls are golden brown on top.
- Remove the rolls from the oven and allow them to cool slightly on a wire rack before serving. Enjoy your warm vegan sweet potato dinner rolls!
Tips
- Use room temperature ingredients to ensure better dough consistency and rising.
- When mashing sweet potatoes, aim for a smooth texture with no large chunks for even flavor distribution.
- The key to soft rolls is not overworking the dough - knead just until it becomes smooth and elastic.
- Create a warm rising environment by placing the dough near (but not on) a warm appliance or in a slightly warm oven.
- For a beautiful golden top, you can brush the rolls with a little plant-based milk before baking.
- Allow rolls to cool slightly before serving to help them set and maintain their soft texture.
- Store leftover rolls in an airtight container and reheat gently to maintain moisture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
