The most perfect little dinner rolls for all your dunking needs- think soups, chili, or spinach and artichoke dip. Whatever you’re needing a good gluten free roll for, here is your answer! These dinner rolls are gluten free, grain free, and vegan!

I have been wanting to make a dough with sweet potato for the longest time. These mini sweet potato dinner rolls are my first success, and definitely won’t be my last! I love the texture and nutrients the sweet potato adds to the dough!

These sweet potato dinner rolls are so easy to make, made with grain free flours (almond four, tapioca flour, and coconut flour), and they are vegan! They are so delicious, moist, and full of flavor.

Please note, I do not know what results you will get if flour substitutions are made! 

The everything bagel seasoning really takes them to the next level by adding the best flavor and crunch (so don’t skip it!!). I usually buy mine from Whole Foods or Trader Joe’s- just check in the seasoning aisle of your grocery store!

I am so excited for you guys to try these fluffy and flavorful sweet potato dinner rolls. They are so cute AND so tasty 🙂 The perfect addition to your healthy dinner!

Enjoy!

Grain Free Sweet Potato Everything Dinner Rolls

★★★★ 3.5 from 2 reviews

• Author: Mia Zarlengo

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Description

Fluffy paleo and vegan sweet potato everything rolls!

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potato (peel and steam 1 medium potato- you may have some left over)
• 3/4 cup almond flour
• 1/4 cup tapioca flour/starch
• 3 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/8 tsp garlic powder
• 1/2 tbsp olive oil

For topping:

• Olive oil
• Everything bagel seasoning

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Instructions

1. Allow your sweet potato to mostly cool after steaming, then mash and measure out 1 cup.
2. In a large bowl, mix together your almond flour, tapioca flour, coconut flour, baking powder, salt, and garlic powder.
3. Add in your mashed sweet potato and olive oil. Use a fork to mix everything together into a dough- it may take a minute or two and will be crumbly at first. Be patient!
4. Preheat oven to 400°F and line a baking sheet with parchment paper.
5. Sprinkle a clean work surface with a little tapioca flour. Turn the dough out onto the floured surface, then roll and knead the dough for a minute until a smooth ball of dough forms. 
6. Separate the dough into 5 equal portions, then roll each portion in your hand into a smooth ball.
7. Brush each ball of dough with a little olive oil, then generously sprinkle with everything bagel seasoning.
8. Bake for 20 minutes, then allow to mostly cool before serving. Store leftovers on the counter in an airtight container for up to 1 day, then in the refrigerator for up to 4 days.

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Notes

Please note, I do not know what results you will get if flour substitutions are made!