Vegan Sweet Potato Buns

I was initially skeptical of this idea of Mr. Pea’s… I mean, seriously, making your own dinner rolls? making your own vegan dinner rolls?  throwing sweet potato in there?   I’m not going to lie, making bread scares me; it just seems like some sort of MasterChef thing.. not a Jessica thing. However, after seeing this idea to fruition, I’m totally sold.  These sweet potato buns are ah-mazing! I see bread-making is in your future.

Vegan Sweet Potato Buns from TwoGreenPeas.com

This recipe works for dinner rolls, burger buns and even hot dog buns (yep that happened… and was ah-mazing)!  The sweet potato brings a really nice sweetness to the bread that I love.  The buns are also super light and fluffy.  You would think the sweet potato would make them heavy but the texture is perfect.  Plus, dinner rolls with veggies in them are better for you than those without.  It’s just a fact.

Vegan Sweet Potato Buns from @ TwoGreenPeas.com Vegan Sweet Potato Buns from TwoGreenPeas.com

I tried to take some photos of the process so you would know what each step looks like.  Before you get into the recipe it might be helpful for me to explain one thing this recipe follows the “sponge and dough” method…which is a two step process where the “sponge” (basically yeast, water and flour) ferments first and is then added to the rest of the ingredients to form the dough.  The first two pictures below show the change in the “sponge” while you let the yeast do it’s magic.   The next two pictures show how your dough should look once everything is mixed together, and then after rising.  Yep, that’s right it expands like CRAZY!  Seriously, that dough rising is out of control.  If you haven’t made bread before it is literally the coolest thing to see.   And now for the recipe!

Untitled design (39)

Vegan Sweet Potato Buns

by Two Green Peas

Prep Time: approx. 2.5-3hr total (45 min active)

Cook Time: 15min

Ingredients (16 buns)

for the sponge

  • 2 1/4 tsp dry active yeast (equivalent to 1 package)
  • 1/2 cup warm water
  • 1/2 cup all purpose flour

for the dough

  • 1 cup cooked sweet potato, mashed
  • 2 tbsp maple syrup
  • 1 1/2 tsp salt
  • 4 1/2 tbsp grapeseed oil
  • 1 tsp baking powder
  • 2 1/2 – 2 3/4 cup all purpose flour

Instructions

1. Peel and cube 1 medium sweet potato. Boil in water with a pinch of salt until potato is fork tender. Mash and let cool.

2. While sweet potato is boiling make the “sponge” – Combine yeast, warm water and flour in a small bowl (if you are using a standmixer use the mixer bowl for this). Lightly whisk to combine, cover and let sit for approximately 20 minutes until foamed up with little bubbles, letting you know the yeast is ALIVE!

3. Add cooled mashed sweet potato, maple syrup, salt, grapeseed oil, baking powder and 2 -2/12 cups of the flour to the sponge (it’s better to start with less flour and then add as needed)  If using a standmixer, use the dough hook to mix on low speed until a dough forms (approx. 5 – 7 min). Slowly add the remaining flour as needed to form the dough, scraping down the sides as needed.  If you don’t have a standmixer, combine ingredients by hand and knead, slowly adding flour until the dough is formed. The dough should be soft, slightly stick and elastic (but not so sticky that it sticks to your fingers).

4. Pour an extra 1/2 tsp of grapeseed oil over the dough and spread over until the dough is lightly coated. Cover the dough and let rise in a warm area for approximately 1 – 1 1/2 hours or until doubled (see photos). We put the dough in the oven with the light on.

5.  Place the dough on a surface that is lightly floured, press the dough down with your hands to deflate it a bit.  Shape the dough into 16 balls approximately 1.5 inches in diameter. You want the buns to be smooth on top and can achieve this by lightly stretching the dough underneath itself, pinching it underneath. Place buns on a baking sheet lined with parchment approximately 1/2 inch apart. Brush a bit of grapeseed oil over the dough balls and place back in the oven to rise for 15 minutes.

6. Remove buns from the oven. Heat oven to 400 degrees and bake for 15 minutes.

7. ENJOY 🙂 Serve as dinner rolls or use as slider buns. Or you can make larger burger buns and bake for an extra minute or two.

NOTES:

  • To make hot dog buns using this dough, shape dough into one large rectangle approximately 1 inch thick and cut into 1 inch wide pieces (the hot dog buns). Once cut, turn the buns on their side and use scissors to cut an indentation into the hot dog buns. Brush with grapeseed oil, making sure to cover the sides and place about 1/2 inch apart on baking sheet. The full recipe should make approx. 12 hot dog buns
  • If you are going to use these for burger buns, press the balls of dough down slightly (more of a bun shape than a ball).
Powered by Recipage

 

Vegan Sweet Potato Buns from TwoGreenPeas.com

If you guys try this I will be so so excited!

xo Jessica

Comments

  1. Mary says

    These Sweet Potato Buns are awesome, Jessica. Thanks so much for the recipe. I made mine with half whole wheat/half unbleached flour and no oil but they are still light and fluffy. I finally have a bun recipe that will be great to use for sandwiches. I adore the color too!

    • twogreenpeas says

      So happy to hear that Mary!! 🙂 Did you replace the oil with anything? I’d love to try a version like that.

      • Mary says

        Yes, Jessica, I added a little extra sweet potato as you recommended on FB. It worked perfectly. Today I made them again, tripling the recipe so I would have extra buns to put in the freezer. I made some of the buns large enough for burgers and they are perfect sandwich buns. I can’t tell you how much this changes our sandwich options. Hubby doesn’t eat any oil (reversing heart disease) so I make all our bread and rolls.

  2. Christina says

    Do you think another flour would work as well? We are doing Whole30 and can’t have flour, and is the maple syrup necessary or do you think they would taste alright without it? Thanks!

    • twogreenpeas says

      Hi Christina, You can definitely omit the maple syrup and everything will still work, just wont be as sweet. To be honest I’m not sure how this recipe would work without flour! I’m still a beginner when it comes to gluten-free substitutions, so can’t really comment on that. If you do give it a try without flour please let me know how it turns out 🙂

  3. Jette Pelzer says

    Hi!
    This recipe sounds really good and i want to use them as burger buns. Now my question is:
    Is that recipe really for 16 buns? That sounds a bit much, i think :D.
    Did you only use the half recipe for the buns on your pictures?
    I would be thankful for a request 🙂

    • twogreenpeas says

      Hi Jette, the recipe is for 16 buns if they are the size of small dinner rolls or slider buns. The recipe should make approximately 6-8 full size burger buns, depending how large you make them. Hope you enjoy 🙂

  4. Cassandra says

    I’m wondering if you could replace the sweet potato with canned pumpkin. Has anyone tried that?

    • twogreenpeas says

      Cassandra, I would love to try that! What a good idea! I feel like it could work …although canned pumpkin may have a bit more liquid than the sweet potato so not sure how it would turn out. Let me know if you give it a try

    • says

      I have made these buns at least 20 times now and when I am short on time, I substitute canned pumpkin for sweet potato. Works great – same color, slightly different taste. My kids love these and they are gone within 2-4 hours of them coming out of the oven… 😉

  5. Shannon says

    These were awesome! I also omitted the oil as I try not use it either. No problem with leaving it out, I just used slightly less flour. Perfect!

    • twogreenpeas says

      Hi Tricia, thanks for your comment (and sorry for the late reply!), unfortunately I haven’t tried it with coconut flour, but I think you could definitely sub coconut oil. If you want to try an oil-free version, another reader had success omitting oil and adding some extra sweet potato.

      • R.R. says

        I tried making them with coconut flour (thankfully only a half recipe) and will not rise at all! I’ve been making bread for years and this was my first time trying coconut flour. The yeast mixture needs gluten to rise and without gluten, I don’t think it will work.

  6. Gail says

    Is the flour in the recipe with gluten? I’d like to use gluten free all purpose flour, would that work? The photos and recipe look amazing…..!

  7. Gail says

    Ok, tried this with gluten free flour, it raised up great, but very moist when making rolls…. Will need to use rings, I think…

    • Valerie says

      Gail, what gluten free flour did you use? I have Bob’s Red mill and another GF Raising flour that they have in Thailand (it’s got more rice flours than Bob’s).

    • twogreenpeas says

      Hi Amanda, so sorry for the late reply! She mentioned she just tried adding some extra sweet potato so give that a try. I haven’t experimented with it myself yet though so can’t say for sure how it would turn out.

  8. says

    I made these last night to make sandwiches with barbecue jackfruit and coleslaw. They are amazing!! So moist and I love the flavor. As you stated the time has to be adjusted if you make larger rolls (I made 8 large instead of 16). It was tricky to know when they were done, they were golden on the outside but still a little doughy on the inside. This did not effect how yummy they tasted. Maybe turning the temperature of the oven down for larger rolls would help? That or next time I will just make sliders, and there will definitely be a next time. Thank you for the recipe. I highly recommend trying the recipe to anyone who is thinking about it.

  9. Lacey says

    I made these today without any oil (just added extra sweet potato) and these turned out fabulous! Thank you for this great recipe!

  10. Jeanie says

    I’ve never made rolls from scratch but these looked so good, I just had to. They turned out excellent! My husband and 3 year old loved them. We used them as slider buns for our black bean meat(less) loaf sandwiches! YUM. Thank you 🙂

    • twogreenpeas says

      Hi Jeanie, Thanks so much for your comment 🙂 I’m so happy you tried them! What is your recipe for black bean meatless loaf? That sounds delicious!

  11. Katie says

    Yum mm!!!! I made these today with my 3 year old’s help. We used about half of the oil and substituted coconut oil plus a little extra sweet potato. We also chose to do larger buns, so we put them in at 400 degrees for the first 3 minutes, then dropped the temp down to 375 for 15. They came out perfect! Everyone loved them! My one year old, three year old, husband and myself have devoured them! My husband usually hates my vegan burgers, but with this bun, he said it was the best thing he’s had in a long time! I guess I need to start doubling or tripling the recipe so I can make a bunch and freeze them! Thank you for this!

  12. Kristy says

    GO make these!! Don’t hesitate. Easy Peasy and so good. I have made these three times now, they are becoming my go to bun recipe. I have been making them as sandwich buns so a little bigger then dinner rolls. I get about 12 or 13 average sized sandwich buns out of the recipe. I also have been freezing them to pull out for kids lunches, they freeze great. This will become a permanent recipe for me. Thank you very much.

  13. Emily says

    I made these for a vegan dinner party and they were delicious! Everyone loved them. I am planning to make them again for thanksgiving but my husband is gluten free. Any suggestions on substituting GF flour? 5$-!& you!

    • twogreenpeas says

      Thanks Emily, so happy to hear that! I’m still experimenting with gf flours so not totally sure but please share if you give it a try

Leave a Reply

Your email address will not be published. Required fields are marked *