Sweet Potato Rolls

After suffering from a severe case of poison ivy, taking a few days off of work and having nowhere to go, naturally, the only thing I did was slave away in the kitchen and attempt to use up every food item we had in the apartment.  I had potatoes of every kind sitting around, and recently Arikka made a batch of sweet potato rolls and brought them into work and I was immediately hooked.  These were fairly easy to make and I couldn’t keep my hands off of them.  It’s one of those baked goods that you just have to sneak a bite of every time you walk by them.  My batch made about a dozen and they were devoured pretty quickly!

2 1/2 cups whole wheat flour

2 1/2 cups unbleached all-purpose white flour

2 1/2 cups mashed sweet potatoes ( just boil sweet potatoes then mash by hand or pulse in a food processor)

1 cup coconut milk

1/2 cup honey

1/3 cup brown sugar

1/4 cup vegan “egg”

1/4 cup warm water

1 yeast active dry yeast

1 tsp sea salt

1/2 tsp cinnamon

  • Preheat oven to 400 degrees
  • In a bowl, dissolve yeast into warm water
  • In a saucepan, bring coconut milk to medium/high heat ( don’t boil) and after 5 minutes add honey, sugar, salt and cinnamon.  Stir for 2 more minutes
  • Remove from heat, add milk mix to sweet potatoes and stir until well blended
  • Add “egg” and yeast mix and stir again
  • Stir in white flour and mix until well blended
  • Stir in whole wheat flour and mix until well blended
  • Knead until thick, sticky dough is formed
  • Cover and let sit for 30 minutes, until dough rises
  • After 30 minutes, tear golf ball sized pieces of dough off and form into rolls. Place them on a greased 13 X 9 inch baking pan (it’s fine if they’re touching) and bake for 20 minutes

                  

 

       

 

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About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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