Sweet Potato Einkorn Rolls
This impossibly easy Wheat-Free and Vegan bread roll recipe is a huge hit in our family. Grace eats one every day for breakfast with a tiny smear of pumpkin butter!
This is the easiest bread roll recipe I know, and it's also the only way I've found to get my kids to eat sweet potatoes. It is nearly 50% sweet potatoes by volume! Sweet potatoes are so nutritious and full of anti-inflammatory compounds, but it can take a long time to cook and cool them every time you bake. I cook several sweet potatoes at a time in my Instant Pot (30 min for medium sized sweet potatoes, on the wire rack insert with some water underneath), then peel and store them in 1-cup scoops in Tupperware in the freezer, so that I can easily use them any time. To thaw, just microwave for a minute at a time until thawed.
- 2 cup Sweet Potato (Any color; add a little water if using purple or yellow))
- 2 1/2 cup Einkorn Flour (Whole grain)
- 2 tsp Baking soda
- 2 tbsp Rice Vinegar (White or Apple Cider Vinegar work as well. Rice is a little milder)
- 1 tsp Kosher Salt
- 3 tbsp Coconut oil
- Mix the "wet" ingredients
Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
In a large bowl, combine the cooked sweet potato, coconut oil, vinegar, and a little water if using yellow or purple sweet potatoes (just a couple tablespoons).
The mixing is very flexible - I have used everything from a stand mixer to a fork - both work!
- Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda and salt
- Mix dough and form into balls
Add the dry ingredients into the wet ingredients, mixing until just combined.
With wet hands (prevents dough from sticking), scoop out balls of dough and roll to form balls. Place on baking sheet
Optional: to make the rolls a little prettier, you can smooth the tops with water and sprinkle with a little coarse sea salt, as shown in the photo.
I usually make about 12 rolls with this recipe, all on a single pan. You can definitely make more or less depending on the size - and they can be uneven sizes as well - they still come out fine!
- Bake
Bake 15 min until lightly browned and a toothpick comes out clean. Let rest on the baking sheet a few minutes.
Leave out as many as you will eat over the next few days. When completely cool, store the rest in the freezer. They can be left out to thaw or microwaved straight from the freezer when ready to eat.
I make these rolls the healthiest way since they are an every-day affair. However, for a special treat, you can substitute the whole grain Einkorn with all purpose Einkorn (it's not that bad in the Einkorn version - they only remove 25% of the bran), and fold in a couple stiffly beaten egg whites at the end. This lends a light and fluffy, cake-like texture that would be right at home on a holiday table!
This is an extremely forgiving recipe - I've tried many variations and they all turn out great! If you keep a 1:1 ratio of flour and sweet potatoes by volume, they will turn out soft and moist. My family prefers more like a 1:1.25 ratio of sweet potato to flour, as described in the recipe, for a rounder, more bread-like roll. You can use a different oil, or no oil at all. You can use different color sweet potatoes. You can make them sweeter and add dried fruit and spices, or more savory. Have fun with it!