Flavourful pumpkin seed pesto whirled between fluffy walls of bread and drenched in a savoury cheese sauce. These delicious Vegan Cheesy Pesto Rolls will wow the dinner crowd whilst leaving you satisfied and content.
I’m all for cookies and cakes, but there’s something to be said about savoury bakes. Could it be the mouth-watering aroma that somehow escapes the oven and permeates the air? Or the convenience of it all – pop the tin in the oven and worry no more.
Maybe it’s the frisson of curiousity that runs across the dinner table, as members of the family sit down only to discover that apparently cinnamon rolls could smell so herby.
Or perhaps, the excitement as you drench your dinner in a pool of cheesy goodness before digging in.
“Wait, this is dinner? What is it?”
Pesto Rolls, my dear child. Vegan Cheesy Pesto Rolls.
I don’t know about you, but I’m already drooling. Let’s get into this recipe!
Tips to make vegan cheesy pesto rolls
- The warm non-dairy milk should be cool enough for you to stick your finger in. If it’s too hot, it will kill the yeast and your dough won’t rise properly.
- The rising time for the dough will vary based on the temperature of the environment. It may take more than one hour for the dough to double in size if the weather is cold. When it’s rainy, I like to let the dough rise in a room with all the windows and doors closed instead of leaving it out on the counter.
- After the first proof, knead all the air out of the dough before rolling it out. Your dough should be smooth and not too soft.
- Roll up the dough very tightly so that the fillings don’t fall out, and to get a tight swirl pattern.
- Adjust the consistency of the sauce by changing the amount of non-dairy milk. Lesser milk will give a thicker sauce ad vice versa.
- Serve the sauce warm, because it’ll get clumpy once it cools down. To reheat, simply add a splash of non-dairy milk and whisk constantly over medium heat until it becomes smooth again.
What kind of pesto you should use
Flavour-wise, feel free to use any vegan pesto you have on hand! This time, I made my own pumpkin seed pesto.
If you’re making your own pesto, I recommend reducing the amount of liquid a tad bit. Watery pesto will make the dough too wet. It’ll also leak out as you roll and set the dough upright, so it’s best to be on the drier side.
Where to find vegan cheese in Malaysia
Did you know you can find affordable, great-tasting vegan cheese in Malaysia? So far, VioLife is the most common and reasonable brand out there.
Where I live in Johor, I’ve found VioLife cheeses in Jaya Grocer, Ben’s Independent Grocer and even Aeon. The only vegan supermarket that I know of in Malaysia is Vegan District, which is located in Petaling Jaya. If you’re around Cheras, Kuala Lumpur area though, check out Oliver Gourmet in Leisure Mall. I found VioLife sliced cheese there once!
Throughout the testing period, I served this dish to my parents numerous times and we all LOVED it! I added mushrooms and red bell peppers to make it a somewhat complete meal, but you can use your favourite toppings, or even omit the vegetables for a light side dish/appetiser.
I know you’re gonna love this recipe. Dig in, friends!
Here are some other recipes I think you’ll like:
- Chinese Stir-Fried Glass Noodles (Vegan + Gluten-Free)
- Vegan Steamed Crystal Dumplings (Chai Kueh 菜粿)
- Vegan Chickpea Tuna Mayo Salad
- Vegan Fried Chick’n Burger with Pineapple Relish
If you’ve made this recipe, let me know! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations.
Vegan Cheesy Pesto Rolls
Ingredients
Dough
- ⅓ cup + 2 tsp (100g) non-dairy milk warm to touch
- 1 tsp instant yeast
- 1 tbsp olive oil extra virgin
- 1¼ cup (150g) all-purpose flour more for dusting
- ½ tbsp sugar
- ⅛ tsp salt
Filling
- 4 tbsp (60g) vegan pumpkin seed pesto*
- ¼ red bellpepper julienne (thin matchsticks)
- 2 fresh shiitake mushrooms sliced
Cheese sauce
- ½ tbsp olive oil extra virgin
- ½ tbsp all-purpose flour
- ½-¾ cup non-dairy milk
- ½ cup shredded vegan cheese**
- ½ tsp red chili flakes
- ½ tsp Dijon mustard optional
- salt and pepper to taste
Instructions
Make the dough
- Combine yeast and warm non-dairy milk. Let sit for a few minutes until foamy.
- Mix the dry ingredients together then pour in the yeast mixture and oil. Mix until a sticky dough forms. Pour out onto a floured work surface. With floured hands, knead the dough for 3-4 minutes, dusting with flour whenever it starts to stick. You should get a dough that is no longer sticky and springs back when you poke it.
- Shape into a ball and let rise covered with a kitchen towel in an oiled bowl for 1 hour or until doubled in size.
Fill and bake the rolls
- While waiting, prepare the pesto and toppings.
- After 1 hour, knead the dough shortly to release the air. On a lightly floured surface, roll the dough out into a 9 x 7 inch rectangle. Spread an even layer of pesto over the surface. Arrange the toppings parallel to the length of the rectangle.
- Starting from the longest side, roll the dough into a log. Cut into 6 pieces and arrange in a 9 x 5 inch loaf tin. Cover with a damp kitchen towel and let rise for 30 minutes.
- Brush the tops with some olive oil. In a preheated oven at 180°C, bake for 30 minutes or until golden brown.
Make the cheese sauce
- In a small pot over medium heat, cook the flour in olive oil until you get a light brown paste. Add milk and cheese, whisking constantly until there are no more lumps. Adjust the amount of milk based on how thick or thin you want the sauce to be. Add optional ingredients and season with salt and pepper to taste. Keep the cheese sauce hot until ready to serve.
- Serve the pesto rolls warm with cheese sauce. Enjoy!
Notes
Save this pin for later ⇓
