EASY VEGAN SWEET POTATO BUNS (DINNER ROLLS)
Try these Vegan Sweet Potato Buns, where simplicity meets nutrition. The buns have a soft interior without oil or butter, thanks to sweet potato puree and applesauce. The crust is subtly crisp, contrasting the softness and chewiness inside. They're satisfying and comforting to eat.
Equipment
- 1 Pot (with Steamer)
- 2 mixing bowls
- 1 Baking dish
- 1 Dough Scraper
Ingredients
- 1 sweet potato (medium, peeled and cubed for puree)
- 1 cup unsweetened plant-based milk (250 ml unsweetened plant-based milk*, lukewarm**, plus 1 Tbsp extra for brushing)
- 2 Tbsp maple syrup ( + 1 tsp for brushing)
- 1 packet active dry yeast (2¼ teaspoons, 0.9 g)
- 3 cups Whole Wheat Pastry Flour (360 g, additional may be needed for kneading)
- 1 Tbsp baking powder
- 1 ½ tsp salt
- ¼ cup unsweetened applesauce
Instructions
- Prepare Sweet Potato Puree: Steam the cubed sweet potato until tender, about 15-20 minutes. Mash until smooth. Measure out 1 cup of puree for the recipe.
- Activate Yeast: Combine the lukewarm plant-based milk and maple syrup in a small bowl. Sprinkle the yeast on top, stir to combine and let it sit for about 10 minutes until it becomes frothy.
- Make the Dough: In a large bowl, whisk together the white whole wheat flour, baking powder, and salt. Add the sweet potato puree, yeast mixture to the flour mixture, and applesauce. Stir until a dough forms. The dough should be slightly sticky but manageable.
- Knead the Dough: On a lightly floured surface, knead the dough for about 5 minutes, adding more flour as needed to prevent sticking.
- First Rise: Place the dough in a bowl, cover it with a clean damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Buns: Punch down the dough and divide it into 12 equal pieces***. Shape each piece into a ball and place them on a 13x9 baking dish lined with parchment paper.
- Second Rise: Cover the buns with a damp towel and let them rise again for about 30 minutes.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Once the buns have risen, mix 1 tbsp of plant-based milk and 1 tsp of maple syrup, and gently brush the tops with that mix (This step will help give them a nice golden color as they bake). Bake them for 20-25 minutes or until they are golden brown on top.
- Cool and Serve: Remove the buns from the oven and let them cool on a wire rack. You can enjoy them as dinner rolls or slider buns.
Notes
- *Any unsweetened plant-based milk will work. I love using soy, cashew, or almond milk as a personal preference.
- **Lukewarm means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius.
- *** I learned the technique to cut 12 equal parts of dough here.
- Depending on how wet your sweet potato puree is, you might need extra flour. Just keep your dough slightly sticky so it doesn’t get too dry.
- Refrigeration: For storing the rolls beyond a couple of days, refrigerate them in an airtight container. To refresh the rolls, you can warm them in the oven at 350°F (175°C) for about 5-10 minutes or microwave them for a few seconds before serving.
- To freeze them for up to three months, ensure they are completely cool to prevent ice crystal formation. Individually wrap each roll in plastic wrap or aluminum foil to protect against freezer burn and facilitate easy thawing. Finally, place the wrapped rolls in a freezer-safe bag or container, label with the date, and when ready to enjoy, thaw at room temperature or in the refrigerator, then reheat in the oven at 350°F for about 10 minutes until warm.
- Recipe adapted from Fork over Knives site.