Savory No-Knead Dinner Rolls with Sweet Potato & Herbs
Ingredients
-
1 ½
cups
unsweetened soy milk
-
1
teaspoon
cane sugar
-
4 ½
teaspoons
active dry yeast
-
⅓
cup
cooked sweet potato purée
-
6
tablespoons
melted vegan butter
-
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
all purpose flour
-
to taste
flaky salt for sprinkling on top
-
to spray
olive oil
Instructions
- Heat soy milk to 110°F and mix in sugar and yeast; let it foam for 5-10 minutes.
- Whisk in sweet potato, 4 tablespoons of vegan butter, salt, celery seed, garlic powder, thyme, sage, rosemary, and dehydrated onion.
- Stir in flour until a sticky dough forms, then cover and let rise in a warm place for 1 hour.
- Once risen, grease a 9x13 baking dish and divide the dough into 16 pieces, shaping each into a ball.
- Cover the baking dish and let the rolls rise for another 30-40 minutes.
- Preheat the oven to 400°F, brush rolls with remaining vegan butter, sprinkle with flaky salt, and bake for 18-20 minutes until golden brown.
Nutrition Facts (estimated)
Servings
16 rolls
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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