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–+ servings
8 bread rolls on a sheet pan
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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.
Course Appetisers/Snacks
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 534kcal
Author Charla

Ingredients

  • 3¾ cups gluten free flour (510g)
  • 2 teaspoon instant yeast (24g)
  • ½ tablespoon raw cane sugar (6g)
  • 1 teaspoon pink salt (6g)
  • 1 tablespoon fresh thyme (7g)
  • 1 cup sweet potato puree (280g)
  • 1 cup almond milk (250ml)
  • 3 tablespoon vegan butter (24g)
  • olive oil for brushing the rolls

Instructions

  • 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

  • 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.

Nutrition

Calories: 534kcal | Carbohydrates: 101g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 759mg | Potassium: 404mg | Fiber: 16g | Sugar: 10g | Vitamin A: 13937IU | Vitamin C: 17mg | Calcium: 186mg | Iron: 5mg