Yields: 10 medium-sized rolls
Sweet Potatoes are filled with fiber & nutrition but when you add them to a dough they also add incredible moisture that allows you to avoid adding oil. Having an oil-free recipe that doesn’t taste like you are missing something is key because both healthy and flavor must be there for me to be satisfied. Believe it or not, these rolls don’t have a sweet potato flavor so much so you can use them as you would any dinner roll. Add delicious jam or a nice pat of vegan butter and enjoy alone or with any meal. These could be a wonderful addition to your Thanksgiving table. I think you will love this recipe. Enjoy.
Add the warm soy milk to a bowl & then add the instant yeast to the soy milk and stir to blend.
Add the sweet potato and stir until well blended.
Now add 1/2 cup of flour to the mixture and stir till blended. Cover & set aside for 30 min to autolyze or to allow the yeast to begin to work and for the flour to absorb the liquid.
To this dough-like mixture add the yogurt, Herbs, salt, & 2 cups of the flour, which still leaves about 1/2 cup if you need it. Cover and place in a warm place to rise until doubled in size. In my kitchen, I put it in the oven with the light on and it took 45 min to rise.
Remove dough from bowl & place on the bench into a disc shape. Using a bench scraper cut dough into 10 equal pieces.
Roll each piece into a ball by folding the edges over towards you and working around the dough ball until it is a ball shape. Then roll it around in your hands to help it make a nice smooth ball. Place each dough ball into your cast-iron skillet fairly close together, which allows them to bake together & to get the pull-apart look.
When they are all in the pan brush with cornstarch, water, maple syrup mixture, & top with a few of the chopped fresh or dried herbs.
Place in 400 F oven and bake for 20 min or until tops get slightly browned.
Eat warm out of the oven with butter, jam, or stuff with your favorite sandwich ingredients. Enjoy!
