Sweet Potato Dinner Rolls (Gluten Free, Vegan)

Learn how to make some sweet potato bread rolls. These bread rolls are vegan friendly and completely free from gluten using less than 10 ingredients. The texture is pillow soft and so tasty you won't even miss using wheat flour.

I'm so excited to share another bread recipe with you because we all know that gluten free baked goods are very much touch and go.

These bread rolls are amazing, they are pillow soft and moist which means a lot in the gluten free world.

These results are due in part to the flour that I used which I will talk about shortly.

If you are a fan of sweet potato then adding some sweet potato puree to your dinner rolls is where it's at, its really does make a difference.

A bonus that these rolls are plant based making them suitable for ALL of my audience which is what I try to strive for.

I like to use my electric stand mixer to knead the soft however, you can easily knead the dough by hand if you wish to do so.

As the dough proves you get this beautiful light colour orange hue and the colour enhances even more as the bread is baking.

These rolls are so versatile, you could be adventurous and use pumpkin puree or butternut squash puree instead.

Regardless of which puree that you choose to use, yourself and loved ones will love these rolls.

You can make them all year round but they will specifically go down a treat during the holiday season.

Which gluten free flour to use

Okay, let's talk about the gluten free (GF) flour that I used.

If you have been following my blog closely then you will notice that I have created my own Gluten Free Flour Blend that I have been using for alot of my recipes.

Some recipes, have been updated and replaced with my own blend. I usually swap out the flour recommendation AFTER I've tested the recipe to save yourself any disappointment.

Moving forward now, for BREAD recipes I will be using CAPUTO GLUTEN FREE FLOUR. This gluten free flour is a complete game changer for ANY bread recipe.

I will forewarn you of two things though;

• Gluten free wheat starch - This is a white powdery substance that although it is made from wheat the gluten has been removed to a very low level that has been FDA approved to meet the gluten free food classification.
• The cost - As we all know GF flour is a specialty flour therefore the cost is often higher compared to wheat flour. Caputo isn't cheap, however it is worth it for BREAD recipes.

With that being said, some people may not feel comfortable using this flour FDA approved of not, it which I understand and respect.

However, I personally like the results that I have been seeing for bread recipes. It doesn't work for cakes, crumbles or cookies. 

Save yourself the time and effort, I will tell you first hand the results are awful.

The ingredients you will need

• Gluten free flour - As mentioned in the above paragraph, use CAPUTO gluten free flour for this recipe.
• Sweet potato puree - I usually steam whole sweet potato and then blitz it in my blender with a small amount of water to make puree.
• Instant yeast - Instant yeast is already active, so you can add it directly to your dry ingredients.
• Raw cane sugar - I add this to counterbalance the pink salt
• Fresh thyme - To make the bread rolls more herbaceous.
• Almond milk - I like to use a neutral testing plant based milk and almond works just fine.
• Vegan butter - I like to use vitalite unsalted (melted).
• Oil - Olive oil for coating the tops of the bread rolls.

The steps

• Add the gluten free flour, instant yeast, raw cane sugar, pink salt and fresh thyme to a stand mixer.
• Use a spoon to mix and combine the dry ingredients.
• Fit the mixer with a dough hook and run the mixer on the lowest setting as you add the sweet potato puree, almond milk and vegan butter.
• Gradually increase the speed to high and let it run for about 2 minutes.
• Scrape the dough together (the dough should be sticky but pliable, if not add more flour, a tablespoon at a time) and place it in a large oiled bowl.

• Cover the bowl tightly with saran/cling film.
• Leave the dough to prove in a warm environment. This should take up to an hour (or possibly longer) and it should double in size (I like to leave the bowl by a pre-heated oven to hasten the process).
• Line a pan or a baking tray with parchment paper and set aside.
• Divide the dough into 8 equal parts.

• Lightly flour your work surface.
• Flatten the dough then pinch the sides.
• Start by rolling the dough on the surface and then between your hands to make a ball (you can lightly oil your hands, to make this step easier), making sure that the seams are neatly pinched together and facing the bottom of the tray/dish.
• Place the roll(s) on the tray/dish.
• Loosely cover the tray/dish with saran/cling film.

• Leave to rise (preferably in a warm place) for another 20-30 minutes or until they rise (they won't rise too much but enough to be noticable).
• Meanwhile pre-heat the oven to 356F/180C.
• Remove the saran/cling film.
• Use a pastry brush to coat the tops of each bread roll with oil.
• Place the tray in the centre of the oven and bake for 18-25 minutes or until the rolls are golden.

Notes and tips

• If you want to re-heat the rolls, then wrap them first with aluminium foil and heat in the oven for a few minutes.
• Keep in mind that I used CAPUTO (purchased from Amazon) Gluten Free Flour, if you use a different GF flour the results may differ.
• The baking tray I used was 12.5 x 8.5inches.
• If you don't have instant yeast, dry yeast works too. Just remember to activate it by combining it with a bowl with the almond milk, let it sit for 10 minutes until frothy then add with the wet ingredients..
• Any leftover bread should be stored in an air tight container for up to 5 days.
• Have extra flour on stand by, if the dough feels too sticky and unmanageable after kneading then add more 1-2 tablespoon at a time.
• You should yield a total of 8 bread rolls.
• The proving time may differ from what is stated i.e longer so use the time as an estimation.

More recipes to try

• Gluten Free Naan Bread
• Vegan Sweet Potato Cornbread
• Jamaican Bread Pudding
• Brown Rice Flour Bread
• Gluten Free Roti
• Sweet Dairy Free Cornbread
• Sweet Potato Carrot Muffins
• Jamaican Sweet Potato Pudding

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