Step 1

Heat the soy milk to 110°F (either in the microwave or on the stovetop). Transfer the warm soy milk to a large bowl and stir in the sugar. Sprinkle the active dry yeast over the top and mix it in a bit. Set aside until the top is foamy and active looking, about 5-10 minutes.

Step 2

To the soy milk mixture, add the sweet potato, 4 tablespoons of the vegan butter, salt, celery seed, garlic powder, thyme, sage, rosemary, and dehydrated minced onion. Give this mixture a good whisk to break up the sweet potato. Add the flour. Stir until a sticky and shaggy dough forms. Spray the surface of the dough with olive oil and cover. Set the dough in a warm place to rise for 1 hour.

Step 3

The dough should have doubled in size after 1 hour. Grease a 9x13 baking dish with olive oil. Punch/press down the dough and divide it into 16 even pieces (about 70 grams each).

Step 4

Shape the dough portions. Take one piece of dough and press down with your fingers. Then, use your fingers to gather the edges into a ball, creating surface tension. Flip the piece of dough over on the counter, still holding the edges and keeping the tension. Cupping your hand in a loose "claw", roll the dough on the counter briefly to form a ball (dusting your fingers with flour if necessary) and then place it in the baking dish. Repeat with remaining dough pieces.

Step 5

Cover the baking dish and let it rise in a warm place for 30-40 minutes, or until almost doubled in size.

Step 6

Preheat the oven to 400°F. Brush the tops of the rolls with remaining 2 tablespoons of vegan butter and sprinkle with flaky salt. Bake until golden brown and internal temperature is 200 degrees F, about 18-20 minutes.

Step 7

Let the rolls cool slightly before enjoying.