Vegan Pesto Yeast Buns
Your not a big fan of sweets for breakfast, and you can’t go without cheese and sausages? Uh, yay. We can feel that. So here is a recipe for all the dough-rolling-sporties, who love it hearty. When it’s all about preparing finger food for a party, we often forget the hearty part of it. Cakes, muffins, and donuts all over the buffet (We love you all, don’t worry!). So fill your rolls with the ingredients you love. Therefore you need a good working yeast dough. You need instruction for that? No problem. You can find everything you need for the yeast dough here and below.
Vegan Cinnamon Buns
Ingredients
For the yeast dough:
- 250 g (9 oz) plant-based milk
- 10 g (0,3 oz) fresh yeast
- 500 g (1.5 cups) wheat flour (type 550)
- 100 g (3.5 oz) sugar
- 8 g (0.3 oz) salt
- 100 g (3.5 oz) vegan butter
For the filling:
- 150 g (5 oz) vegan butter (softened)
- 100 g (3.5 oz) brown sugar
- 4 tbsp cinnamon
- Salt
Other ingredients:
- 100 g (3.5 oz) plant-based milk for brushing
Instructions
For the yeast dough, warm the plant-based milk to lukewarm, stir in a tablespoon of sugar, and dissolve the yeast. Let the mixture stand for 15 minutes until it visibly bubbles.
In a large bowl, knead the flour, remaining sugar, salt, and yeast milk for eight minutes until a smooth dough forms. Then form it into a round ball, place it in the bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. Dice the vegan butter and knead it into the dough for 5 minutes until it is completely smooth and soft again. Cover the dough ball again and let it rest for another 90 minutes.
For the filling, mix the vegan butter with brown sugar, cinnamon, and salt until smooth.
Preheat the oven to 180°C (top/bottom heat) and grease a rectangular baking dish. Place the yeast dough on a floured work surface, roll it out into a rectangle about 5 millimeters thick, pour the filling onto the dough, and carefully spread it evenly. Then roll up the longer side and cut into 12 equal-thickness slices.
Place the snails in the pan, leaving some space between them, cover the pan again with a damp cloth, and let rest for 30 minutes. Then brush a thin layer of plant-based milk and bake for about 20 minutes at 180°C (top/bottom heat).
After baking, brush with a little plant-based milk while still hot and let cool.
Warm Pesto & Olive Rolls
Ingredients
- 1 yeast dough (recipe on the blog)
FOR TOPPING:
- 100 g (3.5 oz) black olives
- 100 g (3.5 oz) sun-dried tomatoes in oil
- 50 g (2 oz) pine nuts
- 150 g (5.5 oz) vegan pesto of choice
Instructions
Start by preparing the yeast dough, but for this recipe, feel free to increase the salt amount from 1 tsp to 2 tsp.
While the yeast dough is rising for the second time, prepare the toppings. Slice black olives and finely chop sun-dried tomatoes. Toast pine nuts in a fat-free frying pan.
Roll out yeast dough into a large rectangle, approx. 0.5-cm thick. Spread vegan pesto all over the yeast dough and sprinkle with olives, sun-dried tomatoes, and pine nuts.
Start rolling up the dough quite tightly from the longer side, to form it into a large log. Cut into approx. 8-10 pieces that should be equally thick.
Grease a baking dish with oil and transfer the pesto buns into the dish, making sure that an „open“ side is showing upwards. Let rest and rise one more time at a warm place for approx. 30 minutes.
Preheat oven to 180°C/355°F. Bake pesto buns for approx. 25-30 minutes, or until golden brown. These pesto buns taste the best when you serve them warm, but you can definitely also enjoy them at room temperature. Serve with a dip of your choice, e.g., vegan aioli, ranch dip, or a tomato-based dip.
