VEGAN SWEET POTATO ROLLS - SOFT HERB DINNER ROLLS
Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls. 7 Ingredients! 1 Bowl, Almost no Knead, No added Sugar Freezer friendly. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Recipe
Provided by Vegan Richa
Categories Bread
Time 30m
Number Of Ingredients 8
Steps:
- Mix the yeast and warmed non dairy milk and let sit for 5 mins
- Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
- Add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours)
- Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.
- Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
- Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
- Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
- Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins).To make these into sweet rolls. Omit the herbs, use 3/4 tsp salt, add 4 tbsp sugar or sweetener with the sweet potato puree. Add 1 tsp spices like cinnamon or pumpkin pie spice.
Nutrition Facts : Calories 185 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, Sodium 241 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO-KNEAD SWEET POTATO DINNER ROLLS RECIPE - (4.3/5)
Provided by Alqualonde
Number Of Ingredients 12
Steps:
- Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it's easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours. When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen. About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit. Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
SWEET POTATO ROLLS
This recipe uses a convenient bread machine to create a batch of home-style rolls. They're wonderful served warm with honey and butter. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts :
NO-KNEAD DINNER ROLLS
These no-knead rolls couldn't be easier: Just mix together a few ingredients, and let them rise. The dough rises slowly for a long time, because the dough needs to gain strength as it rises, which contributes to its structure after baking. The rolls that emerge from the oven have a golden crust that's lightly crisp, and a soft interior that is best served fresh.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 45m
Yield 9 rolls
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, sugar, yeast and salt until combined. In a small saucepan, heat 2/3 cup/160 mililiters milk over medium-low until it's just warm to the touch (about 95 degrees), about 1 to 2 minutes. Add 3 tablespoons butter and heat until melted. Remove the saucepan from the heat. If it is much warmer than 95 degrees, let cool briefly before continuing.
- In a small bowl, lightly whisk the eggs just until combined. Gradually whisk the eggs into the milk mixture, then pour into the bowl with the flour. Using a wooden spoon or silicone spatula, stir the dough until it's uniformly combined. If it seems dry or isn't coming together, stir in more milk 1 tablespoon at a time (up to 3 tablespoons) to bring it together. (This milk does not need to be heated.) The dough should be sticky.
- Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
- Grease a 9-by-9-inch baking pan with butter. Divide the dough into 9 even pieces (about 85 grams each), and round each into a tight ball. Place the rolls evenly spaced into the prepared pan. (They will not be touching. There will be about 1/4 to 1/2-inch between each roll.)
- Cover the pan with greased plastic wrap, and let rolls rise until they nearly double in size, about 35 to 45 minutes: They will now touch inside the pan and look puffy and risen. Toward the end of the rise time, heat the oven to 375 degrees.
- Melt the remaining 3 tablespoons butter in a small pot over medium heat or in a small dish in a microwave. Remove the plastic wrap from the rolls, and brush the tops of the rolls generously with about half the butter. Bake until the rolls are golden brown, 20 to 24 minutes. Halfway through baking, brush the surface of the rolls with more butter and rotate the pan.
- When the rolls come out of the oven, brush them with the remaining butter. Let cool at least 5 minutes before serving warm.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams
NO KNEAD SWEET POTATO ROLLS
Adapted from a recipe blog The Kitchn, and put here for safe keeping. This sounds like a perfect addition to my family Thanksgiving dinner!
Provided by AlaskaPam
Categories Yeast Breads
Time 8h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes,milk, melted butter, brown sugar, and salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
- Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. Refrigerate from 2-24 hours.
- When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
- About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
- Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
- Notes:.
- • To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
- • For extra richness, brush the tops with melted butter or egg yolk before baking. So good!
- • These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes.
- Preparation time includes rising and refrigeration time.
Nutrition Facts : Calories 115.7, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.5, Sodium 236.2, Carbohydrate 20.1, Fiber 1, Sugar 2, Protein 2.9
SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
SOFT NO-KNEAD DINNER ROLLS
Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.
Provided by Crystal Barnes
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
- Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
- Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
- Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
- Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
- Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g
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