Sun-dried Tomato and Cream Cheese Rolls | Murielle Banackissa

Name: Sun-dried Tomato and Cream Cheese Rolls | Murielle Banackissa
Total time: 155 min
Ingredients: 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; 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)); 1 tbsp unsalted vegan butter ((I used Le Grand’s Unsalted Vegan Butter)); Chives

muriellebanackissa.com

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...

View full recipe on muriellebanackissa.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at muriellebanackissa.com.

Share this recipe:

Ingredients

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