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Murielle Banackissa
Sundried tomato rolls on a plate with a knife with cream cheese

Sun-dried Tomato and Cream Cheese Rolls

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Fall, Winter, Christmas/Thanksgiving, Yeast Baking
NF
2 hours 35 mins Prep: 30 mins Cook: 35 mins Rising time: 1 hour 30 mins
Serves 9

Pillowy soft, doughy, and sweet-tart in flavor, these plant based savory rolls feature a delicious sun-dried tomato pesto and vegan cream cheese filling. They are perfect as a snack, a side dish during the holidays, or an on-the-go breakfast.

Ingredients Prepare the dough: Step 1 Step 2 Step 3 Step 4 Step 5 Prepare the filling: Step 1 Assemble the rolls: Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11 Step 12 Common Questions & Swaps

Ingredients

Dough

  • 1 cup unsweetened soy milk
  • ¼ cup unsalted vegan butter, plus more for greasing (I used Le Grand’s Unsalted Vegan Butter)
  • 2 tbsp organic cane sugar
  • 1 ¼ tsp instant dry active yeast (1/2 packet)
  • 2 ¼ + ¼ cup all purpose flour , divided
  • ½ tsp sea salt

Filling

  • ½ cup vegan cream cheese (I used Le Grand’s Original Vegan Cream Cheese)
  • ¼ cup + 2 tbsp sun-dried tomato pesto (I used Le Grand’s Sundried Tomato Live Pesto)

Topping

  • 1 tbsp unsalted vegan butter (I used Le Grand’s Unsalted Vegan Butter)
  • Chives

Prepare the dough:

  1. Step 1

    Add soy milk and 1/4 cup of vegan butter to a large microwave safe bowl and microwave until the butter is melted. Alternatively, you can melt and heat up the milk in a small saucepan on the stovetop then transfer the mixture into a large mixing bowl.

  2. Step 2

    Add sugar and whisk to combine. The mixture should be warm, not hot. If you have a thermometer, aim for about 100-120ºF.

  3. Step 3

    Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

  4. Step 4

    Add 2 1/4 cup of flour and salt and mix using your spoon. At this point the mixture will be very sticky and that is 100% normal.

  5. Step 5

    Cover with a damp clean towel and let rise for 1 hour in a warm environment.

Prepare the filling:

  1. Step 1

    In a medium sized bowl, mix together using a silicone spatula the vegan cream cheese and sun-dried tomato pesto until homogeneous. Set aside.

Assemble the rolls:

  1. Step 1

    Grease a 10 inch pie dish with melted vegan butter or cooking spray. Set aside.

  2. Step 2

    After one hour of letting the dough rise, incorporate the remaining 1/4 cup of flour into your dough. Mix using a wooden spoon.

  3. Step 3

    After one hour of letting the dough rise, incorporate the remaining 1/4 cup of flour into your dough. Mix using a wooden spoon.

  4. Step 4

    Roll out the dough into a rectangle of about 12 by 14 inches.

  5. Step 5

    Spread the filling evenly onto the dough, leaving about 1/2 an inch of space all around.

  6. Step 6

    Roll the dough into a log. Place the seam down.

  7. Step 7

    Using a serrated knife, cut the log into rolls of about 1 1/2 inches thick and place in the greased pie dish. Cover with a damp clean towel and let rise in a warm environment for 30 minutes.

  8. Step 8

    After 30 minutes, preheat the oven to 350ºF.

  9. Step 9

    Brush the rolls with the remaining 1 tablespoon of melted vegan butter.

  10. Step 10

    Once the oven is hot, remove clean towel from your pie dish and bake rolls in the oven for 30-35 minutes, or until golden brown and cooked through.

  11. Step 11

    Remove from the oven and let cool for at least 15 minutes before garnishing with chopped chives.

  12. Step 12

    Store on the counter in an airtight container or tightly covered with plastic wrap or foil.

Common Questions & Swaps

  • Instead of a pie dish, you can also use a 9 by 9 inches square baking dish or place your rolls onto a parchment-lined baking sheet. If you choose the second option, make sure to adjust the baking time as needed; your buns should be ready in under 30 minutes.

  • Can I use another plant based milk for this recipe instead of soy milk? Yes, absolutely! Any other unsweetened plant based milk will work great here. Just avoid using coconut milk as it is too rich for this recipe and will give your buns a slight coconut flavor.

  • Can I use another flour instead of all-purpose flour? I have not tested any yeasted recipes with another flour than all-purpose flour so I cannot guarantee the results.

  • Can I use regular yeast instead of instant active yeast? No, not in this recipe.

  • Can I swap organic cane sugar with another sugar? Yes, you can use granulated sugar, brown sugar or coconut sugar instead.

  • What if I don’t have access to Le Grand’s Original Vegan Cream Cheese or their Sundried Tomato Live Pesto? You can use any other plant based cream cheese that is available to you. And you can make your own sun-dried tomato pesto, like Amanda did here in her recipe.

Sundried tomato rolls on a plate with a knife with cream cheese
Sundried tomato rolls on a plate with a knife with cream cheese
Overhead shot of sundried tomato rolls on a green plate
Closeup of sundried tomato roll
Overhead shot of sundried tomato rolls surrounded by pesto and cream cheese