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Savory No-Knead Dinner Rolls with Sweet Potato & Herbs

4.80 from 5 reader reviews
Prep Time 25 minutes
Cook Time 22 minutes
RISING TIME 1 hour 40 minutes
Total Time 2 hours 27 minutes
Servings 16 rolls
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Ingredients

  • 1 ½ cups unsweetened soy milk
  • 1 teaspoon cane sugar
  • 4 ½ teaspoons (14 grams) active dry yeast
  • ⅓ cup cooked sweet potato purée
  • 6 tablespoons (85 grams) melted vegan butter, divided
  • 2 ½ teaspoons salt
  • ¾ teaspoon celery seed
  • 2 teaspoons garlic powder
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • 2 tablespoons dehydrated minced onion
  • 5 cups (600 grams) all purpose flour
  • olive oil spray
  • flaky salt for sprinkling on top

Instructions

  • Heat the soy milk to 110°F (either in the microwave or on the stovetop). Transfer the warm soy milk to a large bowl and stir in the sugar. Sprinkle the active dry yeast over the top and mix it in a bit. Set aside until the top is foamy and active looking, about 5-10 minutes.

First Rise

  • To the soy milk mixture, add the sweet potato, 4 tablespoons of the vegan butter, salt, celery seed, garlic powder, thyme, sage, rosemary, and dehydrated minced onion. Give this mixture a good whisk to break up the sweet potato. Add the flour. Stir until a sticky and shaggy dough forms. Spray the surface of the dough with olive oil and cover. Set the dough in a warm place to rise for 1 hour.
  • The dough should have doubled in size after 1 hour. Grease a 9x13 baking dish with olive oil. Punch/press down the dough and divide it into 16 even pieces (about 70 grams each).
  • Shape the dough portions. Take one piece of dough and press down with your fingers. Then, use your fingers to gather the edges into a ball, creating surface tension. Flip the piece of dough over on the counter, still holding the edges and keeping the tension. Cupping your hand in a loose "claw", roll the dough on the counter briefly to form a ball (dusting your fingers with flour if necessary) and then place it in the baking dish. Repeat with remaining dough pieces.

Second Rise

  • Cover the baking dish and let it rise in a warm place for 30-40 minutes, or until almost doubled in size.

Bake

  • Preheat the oven to 400°F. Brush the tops of the rolls with remaining 2 tablespoons of vegan butter and sprinkle with flaky salt. Bake until golden brown and internal temperature is 200 degrees F, about 18-20 minutes.
  • Let the rolls cool slightly before enjoying.

Recipe Notes

  • This recipe is based on one from Real Simple Magazine.
  • Do make sure that your yeast is fresh before starting!
  • I really must insist on soy milk here. I tried versions with oat milk and nut milk, and I was not as happy with the results. The protein content of soy makes it superior for performance in this recipe.
  • Here in Canada, yeast is sold in 8 gram packets. In the US, the packets contain 7 grams. For this recipe, you’ll need 14 grams of active dry yeast total–or 4 ½ teaspoons.
  • This dough is quite sticky and a little fussy to work with in the shaping stage. If you need to repeatedly flour your fingers, go right ahead.
  • In the fall and winter, you can sometimes find a “stuffing mix” of fresh herbs at grocery stores that contains sage, thyme, and rosemary. This is perfect for this recipe!
  • To prep and shape the rolls ahead of time: Assemble the dough as described in step 1 and the first step of the "First Rise" section. Let the dough rise for only 30 minutes during the first rise. Then, shape the rolls as described in steps 2 & 3 of the "First Rise" section. Do not do the second rise! Cover the rolls and refrigerate for 8 to 24 hours. Let the rolls stand at room temperature 30 minutes before baking as outlined in the "Bake" section.
Enjoy these buttery and savory no-knead dinner rolls with sweet potato and herbs. Make-ahead instructions are included with this vegan recipe