These ridiculously soft and “buttery” sweet potato Parker House rolls are the perfect fusion of a comforting potato dinner roll and a fancy, flaky croissant-like Parker House roll. Enriched with a salted maple “butter,” these incredibly pillowy sweet potato rolls bake to a beautiful golden perfection and are surprisingly easy to make. Best of all, they’re completely vegan, requiring no eggs or dairy! They are truly the ultimate side dish for holiday feasts and everyday meals alike.

Salted maple butter:

• 1/2 cup (113 g) salted vegan butter, room temperature
• 2 tbsp maple syrup
• 1/4 tsp sea salt
• Flaky sea salt, for topping when noted

Sweet potato Parker house rolls:

• 3/4 cup (180 mL) dairy-free milk, warmed to 110F
• 1 packet (7 g) active dry yeast
• 1 tbsp sugar
• 1 cup (240 g) sweet potato puree (from canned or freshly baked sweet potato)
• 1/4 cup (60 mL) maple syrup
• 1 tsp sea salt
• 5 cups (625 g) bread flour
• 7 tbsp salted vegan butter, room temperature

Vegan “egg” wash:

• 1 tbsp dairy-free milk
• 1 tbsp maple syrup

Instructions

1. Prep for Success: Before you begin, carefully read all instructions and precisely measure and weigh all your ingredients. This ensures a smooth baking process. Lightly grease a large bowl with cooking oil or coconut oil, which will be used for the dough’s initial rise, and set it aside. Gently warm your dairy-free milk to exactly 110°F (43°C), using a food thermometer for accuracy. This temperature is crucial for activating the yeast without harming it.
2. Activate the Yeast: Once your dairy-free milk reaches the ideal temperature, pour it into a mixing bowl. Add the active dry yeast and sugar, stirring gently with a wooden spoon until combined. Cover the bowl and place it in a warm environment (ideally 75-80°F or 24-27°C) to activate for 10-12 minutes. The activation time can vary based on ambient temperature; you’ll know it’s ready when the mixture smells distinctly yeasty and a frothy foam forms on the surface. If no foam appears, your yeast may not be active, and you’ll need to start this step over with fresh yeast.
3. Form the Dough: Transfer the activated yeast mixture to the bowl of a stand mixer fitted with a dough hook attachment, or a large mixing bowl if kneading by hand. Add the sweet potato puree, maple syrup, and sea salt. Start mixing on medium-low speed (or stir with a large spoon by hand) until these wet ingredients are just combined. Gradually add the bread flour, mixing on medium speed until the flour is mostly incorporated. Finally, add the room-temperature vegan butter. Continue mixing and kneading until the butter is fully integrated, and you achieve a smooth, elastic dough that is slightly tacky but not overly sticky. You may add a tiny bit more flour if necessary, but generally, it shouldn’t be needed.
4. First Proofing: Shape the dough into a ball and place it in the greased bowl prepared earlier. Cover the bowl with a clean, thin dish towel. Find a warm spot that’s at least 85°F (29°C) for the dough to rise. If your oven has a “proof” setting, use it. Alternatively, you can preheat your oven to its lowest setting (around 100°F/38°C), then turn it off and leave the oven light on, creating a warm microclimate. Proof the dough until it has doubled in size, which typically takes about one hour. In colder kitchens, this process may take longer.
5. Prepare for Shaping: While your dough is undergoing its first rise, prepare your baking dish. Grease a medium casserole dish (approximately 10×13 inches) thoroughly with cooking oil or vegan butter. For easier removal after baking, you may also line it with parchment paper. Next, prepare your delicious salted maple butter by whisking together the room-temperature vegan butter, maple syrup, and sea salt in a small bowl. Set this aside, as it will be generously spread on the dough.
6. Shape the Parker House Rolls: Once the dough has proudly doubled in size, gently punch it down to release the air. Carefully transfer the dough from the bowl onto a clean, lightly floured surface. Using a pizza cutter or a large, sharp kitchen knife, divide the dough exactly in half. Take one half and roll it out into a rectangle measuring approximately 16×12 inches. Evenly spread about 1/4 cup of your prepared salted maple butter over the entire surface of this dough rectangle. Then, along one of the 16-inch sides, lightly mark the dough at 2-inch intervals. Use your pizza slicer or knife to cut the rectangle into eight 2×12-inch strips. Carefully roll each strip tightly, like a cinnamon roll, and place it seam-side down into your prepared baking tray. Repeat this entire process for the second half of the dough. You should yield a total of 16 beautifully shaped rolls.
7. Second Rise and Preheat: Cover the shaped Parker House rolls in the baking dish with a thin, clean dish towel once more. Place them in a warm area (near your preheating oven works well) for their second rise, allowing them to nearly double in size again, which usually takes about 30 minutes. During this second rise, preheat your oven to 350°F (175°C).
8. Prepare the Vegan “Egg” Wash: As the rolls near the end of their second rise and the oven finishes preheating, quickly prepare your vegan “egg” wash. In a small bowl, whisk together the dairy-free milk and maple syrup. Using a pastry brush, gently and lightly brush this mixture over the tops of all the rolls. This wash will contribute to a beautiful golden-brown crust and a subtle sweetness.
9. Bake to Golden Perfection: Carefully place the baking dish containing your risen dinner rolls into the preheated oven. Bake for 28-33 minutes, or until the tops of the rolls are gloriously golden brown and cooked through. Keep an eye on them towards the end of the baking time to prevent over-browning. Once baked, remove the dinner rolls from the oven.
10. Cool and Serve: Allow the rolls to cool slightly in the pan before serving. While still warm, you can brush them with either extra melted plain vegan butter or an additional batch of the salted maple butter you prepared. For an extra touch of flavor and texture, sprinkle the tops with flaky sea salt. Serve warm and enjoy!
11. Storage: To store any leftover rolls, place them in an airtight container or a sealed plastic bag. They will remain fresh at room temperature for 1-2 days. For extended freshness, store them in the refrigerator for 4-5 days, or freeze them for up to 3 months. To reheat frozen rolls, simply warm them in a preheated oven until soft and fragrant.

Step-by-Step Visuals: For a clearer understanding of the shaping process, refer to the step-by-step images provided within the blog post above.

Flour Choice: While bread flour is highly recommended for its higher gluten content, which provides superior structure and a chewier texture, all-purpose flour can be used as a substitute. Be aware that using all-purpose flour may result in a slightly less risen and less structured roll due to its lower protein content.

Sweet Potato Preparation: You have the flexibility to use either canned sweet potato puree for convenience or fresh sweet potato puree. If using fresh, ensure it’s either baked or steamed until very tender. After cooking, remove the skin and blend it thoroughly into a completely smooth puree to ensure it integrates seamlessly into the dough for a uniform, soft texture. Lumpy puree can affect the dough’s consistency.