Get ready for the coziest, most irresistible rolls you’ll ever meet: Gluten Free Sweet Potato Rolls (No Yeast). These little golden beauties pack sweetness and a gentle, earthy flavor into every bite, all while being wonderfully fluffy inside and crisped with a delicate crust. No yeast, no gluten, just honest ingredients — and a prep so simple, you’ll have a fresh batch on the table in half an hour. Whether you’re baking for a celebration or just looking for a wholesome bread alternative, these rolls will totally win you (and your guests!) over.
Ingredients You’ll Need
The ingredients for Gluten Free Sweet Potato Rolls (No Yeast) are as straightforward as they come, but each one plays a crucial part in giving the rolls their signature structure and taste. Let’s break down why every component matters and pick up a tip or two while we’re at it!
- Blanched almond flour: Super fine and mild, this keeps the rolls tender and moist while adding healthy fats.
- Tapioca starch: The secret to creating that classic chewy, stretchy roll texture, even without gluten.
- Baking soda: A little lift goes a long way — this ensures your rolls puff up and get lighter.
- Salt: Just enough to balance sweetness and bring out the deep flavors.
- Mashed sweet potato: Adds gorgeous color, natural sweetness, and ultimate softness to the dough.
- Raw honey (or maple syrup): A drizzle amps up the flavor and moisture, allowing you to go vegan with a simple swap.
How to Make Gluten Free Sweet Potato Rolls (No Yeast)
Step 1: Prep Your Oven & Pan
Start by preheating your oven to 375 degrees Fahrenheit. Grease a 12-slot muffin pan (avocado oil works perfectly for a neutral flavor), so the rolls don’t stick and slide right out once baked. Getting this step done early not only saves time, but also ensures a beautiful crust.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, and salt. Mixing your dry ingredients first makes sure the leavening agent gets evenly distributed, guaranteeing a consistent rise and even texture in every roll.
Step 3: Add Wet Ingredients & Form Dough
Now, spoon in your mashed sweet potato (the more orange, the better!) and pour in the honey or maple syrup. Using a fork or spatula, begin mixing everything until crumbly. At first, the dough will seem dry, but don’t worry — keep working it gently with your hands, and it’ll come together beautifully, soft and slightly tacky.
Step 4: Shape the Rolls
Once the dough is united, divide it into 12 equal portions. Roll each piece into a smooth ball (think cozy, mini dinner rolls) and nestle them into your greased muffin pan. For an extra golden top, you can brush each dough ball with a little oil before baking — totally optional but highly recommended!
Step 5: Bake to Perfection
Pop the pan into your preheated oven and bake for 15 minutes. The rolls should puff slightly and turn a gentle golden brown across the tops. Keep a close eye on them towards the end — overbaking can dry them out, and you want them irresistibly soft inside.
Step 6: Cool & Serve Warm
Let the rolls cool in the pan for a few minutes so they can firm up just enough to handle. Then, transfer them to a serving plate and cover with a cloth napkin or paper towel to lock in the moisture and warmth — the true secret for pillowy, inviting Gluten Free Sweet Potato Rolls (No Yeast).
How to Serve Gluten Free Sweet Potato Rolls (No Yeast)
Garnishes
For an eye-catching finish, sprinkle these rolls with a pinch of flaky sea salt, some fresh chopped herbs like rosemary or thyme, or a light brush of melted coconut oil. If you’re feeling extra fancy, a swirl of vegan butter or a dab of honey on top adds a delightful sheen and flavor.
Side Dishes
Pair your Gluten Free Sweet Potato Rolls (No Yeast) with hearty soups, vibrant salads, or classic holiday roasts. They’re especially stunning alongside creamy vegetable soups or a platter of roasted root veggies — their natural sweetness balances out savory mains perfectly.
Creative Ways to Present
Stack them tall in a woven bread basket lined with a colorful cloth, or skillfully arrange them in a spiral on a rustic cutting board. Mini sandwich sliders, picnic spreads, or even breakfast treats with a swipe of jam or nut butter — there’s truly no wrong way to show these off!
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, keep your leftover Gluten Free Sweet Potato Rolls (No Yeast) in an airtight container at room temperature for up to two days. After that, move them to the fridge to maintain their freshness for another two days or so.
Freezing
These rolls freeze beautifully! Place completely cooled rolls in a single layer in a zip-top freezer bag, squeeze out as much air as possible, and freeze for up to one month. When you’re ready for another batch, thaw at room temperature or gently reheat from frozen.
Reheating
To recapture that just-baked magic, warm your Gluten Free Sweet Potato Rolls (No Yeast) in a 300 degree oven for 5-7 minutes, or microwave them for a few seconds until soft and warm. Covering them with a damp paper towel during reheating helps keep them moist.
FAQs
Can I use a different flour if I’m allergic to almonds?
You can try using sunflower seed flour as a substitute for almond flour. Just be aware it may turn your rolls slightly green (due to a reaction with baking soda), but they’ll still taste wonderful.
Can I make these rolls vegan?
Absolutely! Simply swap the honey for pure maple syrup, and you’ll have delicious vegan-friendly Gluten Free Sweet Potato Rolls (No Yeast), without losing any sweetness.
How do I mash sweet potatoes for this recipe?
Steam peeled and chopped sweet potato cubes until fork-tender, let them cool, then mash thoroughly with a fork or masher for a silky-smooth texture in your rolls.
Why isn’t yeast needed?
The magic happens with baking soda and the starch’s natural structure, which provide the perfect rise and pillowy softness — no long proofing time or yeast fuss required.
Can I double the recipe for a crowd?
Absolutely! This recipe scales up easily, just be sure to work the dough in manageable batches, and you may want to rotate your pans halfway through baking for even browning.
Final Thoughts
If you’re searching for a quick, crowd-pleasing bread that’s both allergy-friendly and bursting with flavor, you’ll fall in love with Gluten Free Sweet Potato Rolls (No Yeast). They’re a breeze to make, endlessly versatile, and sure to become a repeat favorite at your table. Give this recipe a go, share with friends, and watch how quickly they disappear!
Print
Gluten Free Sweet Potato Rolls (No Yeast) Recipe
- Total Time: 30 minutes
- Yield: 12 rolls
- Diet: Gluten Free
Description
These Gluten Free Sweet Potato Rolls are a delicious and easy-to-make alternative to traditional rolls. They are moist, slightly sweet, and perfect for serving alongside soups, salads, or as a snack. The best part is, they require no yeast!
Ingredients
Dry Ingredients:
- 2 cups blanched almond flour (180g)
- 1 1/2 cups tapioca starch (180g)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup mashed sweet potato (236g)
- 1 Tbsp raw honey (maple syrup for vegan)
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F. Grease 12 slots of a muffin pan with avocado oil and set aside.
- Mix dry ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and salt.
- Add wet ingredients: Mix in sweet potato puree and honey. Combine well with hands if needed.
- Shape the rolls: Divide the dough into 12 pieces, roll into balls, and place in the muffin pan.
- Bake: Bake at 375 degrees F for 15 minutes.
- Cool and serve: Let the rolls cool in the pan briefly, then transfer to a plate and cover to keep warm.
Notes
- To make mashed sweet potatoes: Steam the sweet potato until tender, cool, and mash with a fork.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
