This recipe was created through an Instagram partnership with Le Grand.
It is safe to say that my fear of yeast has officially vanished!
I remember about two years ago when I first shared about my “fear” of yeast that was caused by my multiple failed attempts at making cinnamon buns as a teenager because the dough never rose. Fast forward 2021 and this is my 4th yeasted dough recipe on my blog! Check out the 3 other ones, if you are interested:
These buns however are a little different. For one, they are savory. Made with a mixture of store bought vegan cream cheese and sundried tomato pesto, these buns are wonderful as a side dish, a savory breakfast or a doughy snack.
Like any recipe featuring yeast, it does take a little more time to bring to life mainly because of the rising time necessary for the dough to bloom, resulting in pillowy soft rolls. Trust me however that the result will be so worth it!
When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.
Unsweetened soy milk: If you have been following me for a while, you know that unsweetened soy milk is my go-to non dairy milk. I love that it is rather neutral in flavor, high in protein, and works equally well in sweet and savory dishes.
Unsalted vegan butter: For this recipe, I used Le Grand’s Unsalted Vegan Butter to add richness to the dough and to help give the rolls a wonderfully soft texture. I also used some butter as a finishing touch on these rolls to give them a golden-brown color.
Organic cane sugar: Although these rolls are savory, I added some sugar in the dough itself to balance out the saltiness and tanginess coming from the filling.
Instant active dry yeast: Instant here is key. This allows us to cut the rising time significantly. The yeast is the main leavening agent that gives yeasted dough its iconic texture and flavor.
All purpose flour: Whenever I make any kind of rolls or buns, I always stick to all-purpose flour as I find that it is the flour that gives my baked goods the lightest texture as well as a beautiful stretch.
Vegan cream cheese: I used Le Grand’s Original Vegan Cream Cheese in this recipe to balance out the tanginess of the sun-dried tomato pesto and add some richness to these rolls.
Sun-dried tomato pesto: For this recipe, I used I used Le Grand’s Sundried Tomato Live Pesto. It is the element that gives these rolls their very distinct flavor.
Just to give you an idea how good these buns are: I made these on a Monday. They were ready by noon. The next morning, on Tuesday, only two buns remained. Key fact: Sam and I are just two living in our apartment. Yep. They are that good.
Not only is this recipe packed with flavor, but I also love how versatile it is. You can totally make these rolls using your own sun-dried tomato pesto. You could even use basil pesto instead. Or even opt for chimichurri! The possibilities are endless.
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
Discover other recipes featuring yeast: