Vegan Sweet Potato Rolls
Vegan Sweet Potato Rolls. 7 Ingredients! 1 Bowl, Almost no Knead, No added Sugar. Freezer friendly. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Recipe
Vegan Sweet Potato Rolls. 7 Ingredients! 1 Bowl, Almost no Knead, No added Sugar. Freezer friendly. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Recipe
- 3/4 tsp salt
- 2 tsp active yeast
- 3/4 cup non dairy milk ((warmed to just about warm to tou
- 3/4 cup 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 of flour ((divided - i use a mix of all purpose f
- 1 tbsp dried herbsâ ((thyme rosemary, chives or a combination, or 2 tbsp fresh herbs))
- oil ((or vegan butter for brushing))
- Carbohydrate 0.359773833333333 g
- Cholesterol 0 mg
- Fat 0.0430963333333333 g
- Fiber 0.197325 g
- Protein 0.358014166666667 g
- Saturated Fat 0.00560233333333333 g
- Serving Size 1 1 roll (1g)
- Sodium 0.468866666666667 mg
- Sugar 0.162448833333333 g
- Trans Fat 0.0133816666666667 g
- Calories 3 calories
Step-by-step
- Mix the yeast and warmed non-dairy milk and let sit for 5 mins
- 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.
- 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)
- Add flour 1/4 cup at a time and make a lightly sticky dough. If you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.
- 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)
- Divide the dough into 8 or 10 equal parts. Shape into rolls, by rolling between your hands and pulling on the sides. Place in a greased/parchment lined stoneware pan or cast iron skillet.
- 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).
- 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).
My Unexpected Culinary Adventure: Vegan Sweet Potato Rolls
As a busy working mom, time is my most precious commodity. Dinner rushes, school pick-ups, and the never-ending to-do list often leave me feeling overwhelmed. So, when it comes to cooking, efficiency is key. I crave delicious, healthy meals that don't require hours in the kitchen. That's where these Vegan Sweet Potato Rolls came in. I stumbled upon the recipe while browsing a vegan food blog (I'm not strictly vegan, but I'm always looking for new plant-based options) and was instantly intrigued by the promise of soft, melt-in-your-mouth rolls with minimal effort. The "almost no-knead" aspect was particularly appealing; I'm not exactly a bread-baking expert, and the thought of wrestling with a sticky dough for hours filled me with dread.
The recipe itself was surprisingly simple. Seven ingredients, one bowl, and remarkably little effort. The sweet potato puree added a unique sweetness and moisture to the rolls, making them far superior to any store-bought variety I've ever tasted. I loved the fact that it's also freezer-friendly; I made a double batch, baked half, and froze the rest for those busy weeknights when even simple cooking feels like a Herculean task. The rolls reheated beautifully, retaining their softness and delicious flavor.
These rolls have become a staple in our household. My kids adore them (a rare occurrence!), and even my husband, a self-proclaimed bread snob, raves about their texture and taste. They're perfect alongside soups, stews, or simply enjoyed on their own as a comforting treat. The subtle sweetness of the sweet potato blends perfectly with savory meals, adding a touch of elegance without overpowering the main dish. They even hold up well as sandwich rolls, offering a delicious and unexpected twist to my usual lunchtime routine.
More than just a recipe, these Vegan Sweet Potato Rolls represent a shift in my approach to cooking. They've shown me that healthy, delicious meals don't need to be time-consuming or complicated. Sometimes, the simplest recipes offer the greatest rewards, providing not only satisfying food but also a sense of accomplishment and a welcome break from the relentless demands of everyday life. It’s a reminder that even amidst the chaos, there's always time for a little culinary joy, and sometimes, the most rewarding recipes are the ones that save you time and energy.
Beyond the Recipe: I've experimented with variations of the recipe, adding different herbs and spices to customize the flavor profile. Rosemary and thyme create a wonderful savory combination, while a sprinkle of cinnamon adds a warming sweetness. Feel free to get creative and tailor the recipe to your personal taste preferences. I've also tried substituting other root vegetables, such as carrots or butternut squash, with delicious results. The possibilities are endless!
This simple recipe has been a game-changer for me, proving that even the busiest individuals can enjoy homemade, delicious bread. It's a testament to the power of simple ingredients and a little bit of culinary creativity. I encourage you to try it – you might just discover a new favorite recipe that becomes a cherished part of your own culinary repertoire.
This recipe's ease and versatility are what make it truly special. It's a perfect example of how a simple ingredient list can lead to extraordinary results. And for a busy woman like me, that's priceless.
