Soft Sweet Potato Rolls
These fluffy rolls are golden orange and bake up soft and light. Perfect addition to any meal. Makes 9 large rolls or 18 small.
Prep Time10 mins
Cook Time25 mins
Rise Time1 hr 30 mins
Total Time2 hrs 5 mins
Servings: 18 servings
- 1 cup mashed sweet potato
- 1/3 cup vegan butter melted
- 3 Tbsp pumpkin seeds
- 3/4 cup soy milk
- 2 Tbsp maple syrup
- 2 1/4 tsp active dry yeast = 1 packet
- 1/4 cup warm water
- 1/2 tsp salt
- 4 cups flour all purpose or bread flour
The first thing you will need is a baked sweet potato. You can either bake a medium sweet potato in the oven for 35-45 minutes, or microwave it until tender.
In a large mixing bowl, stir together the warm water and yeast. Stir in the maple syrup as well. Note: Make sure your syrup is about room temp. Let the yeast mixture sit for a few minutes.
While the yeast mixture sits, mash your sweet potato flesh and measure out one cup. Add the sweet potato, pumpkin seeds, vegan butter and soy milk to your blender. Blend from low to high until smooth and silky.
Pour the sweet potato blend into the large mixing bowl, with the yeasted mixture. Stir to combine. Then add in two cups of the flour and the salt. If using a stand mixer, you can use a dough hook, but stirring by hand with a large wooden spoon also works. Add the remaining two cups of flour, one cup at a time. You can now start kneading the dough in the bowl, with your hands.
Turn out the dough onto a cool smooth surface like a marble countertop. You can also use a piece of parchment. Knead by hand for a few minutes to smooth out the dough and activate the gluten in the flour.
Transfer the dough back into the mixing bowl. Cover with some plastic wrap and place in a warm spot in your kitchen. Allow to rise for one hour - or until about doubled in size.
Lightly grease a square or round baking dish with extra virgin olive oil. (A 7x7, 8x8 or 9x9 dish will work.) Other option: You can also use a basic baking sheet for a more flat and wide roll.
Transfer the risen dough back to your work surface. Separate or cut the dough into nine equal pieces.
Using your hands, roll the dough pieces into balls. Stretch the smoothest side of the dough so it faces up in a nice round shape. Fold the excess dough at the bottom. Tuck the dough ball into the baking pan. Repeat with all the dough. Optional: Score tops of the dough with a knife if you want patterned lines.
Preheat oven to 375 degrees.
Cover the pan with plastic wrap and allow it to rise for another 30 minutes.
Same day serving: Bake rolls at 375 degrees for 30-35 minutes, or until tops are golden brown. Double Bake Method: Bake rolls for 20 minutes, 375 degrees. Then the day you want to serve them, bake for ten minutes at 350 degrees.
Serve warm! Store leftovers in the freezer.
Calories: 155kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg