Soft & Savory Vegan Sweet Potato Chickpea Rolls You'll Love! 🌱😋
Ingredients:
1 cup (200g) mashed cooked sweet potato, cooled
2 1/2 cups (300g) all-purpose flour or bread flour, plus more for kneading
1/2 cup (60g) chickpea flour (besan)
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon salt
1 teaspoon sugar or maple syrup
3/4 cup (180ml) warm water or unsweetened plant milk (approx. 110°F/43°C)
2 tablespoons olive oil
Optional: Melted plant-based butter for brushing
Directions:
1. In a large bowl or the bowl of a stand mixer, combine the all-purpose/bread flour, chickpea flour, instant yeast, salt, and sugar. Whisk together.
2. Add the cooled mashed sweet potato, warm water/milk, and olive oil to the dry ingredients.
3. Mix with a dough hook on low speed (or by hand with a spoon) until a shaggy dough forms.
4. Increase speed to medium-low (or turn out onto a lightly floured surface) and knead for 5-7 minutes, until the dough is smooth and elastic. Add a tablespoon of flour at a time if it's too sticky, but it should remain a soft dough.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth.
6. Let the dough rise in a warm place for 1 - 1.5 hours, or until doubled in size.
7. Gently punch down the dough. Divide it into 12 equal portions. Shape each portion into a smooth ball.
8. Place the rolls into a lightly greased 9x13 inch baking pan or arrange them slightly apart on a parchment-lined baking sheet.
9. Cover loosely and let the rolls rise again for another 30-45 minutes, until puffy.
10. Preheat oven to 375°F (190°C).
11. Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
12. Optional: Brush the tops of the warm rolls with melted plant-based butter immediately after removing them from the oven. Let cool slightly before serving.
Recipe Information:
Preparation Time: 25 min | Cooking Time: 20-25 min | Total Time: Approx 2.5 hours (includes rising times) | Calories per Serving: Approx 150 per roll | Number of Servings: 12 rolls
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