Herby pesto swirl buns with vegan feta cheese!
These swirl rolls are kind of addictive. I’ve made them a few times now, and they seem to disappear before they touch the table.
Imagine… a light and fluffy dough, swirled with homemade pesto and melty feta cheese. YEAH!
Let’s talk about the dough first. So soft, springy and ultra fluffy. And it’s super simple to make, but it’s a great base for the buns.
More important the filling, that’s what we really need to talk about, it’s so flavourful. First there’s homemade pesto, can’t go wrong with pesto, right!? Two, there’s vegan feta, and they pair so well!
When the buns come out of the oven they are like a sheer bubbly and melty cheesy perfection! The pesto and feta kinda melt into the dough whilst baking. Is there’re anything better?! Drool, drool, drool…
And the technique is easy, roll out the dough. Spread the pesto over the dough, then add the feta cheese. Roll up this deliciousness and slice into buns.
At this point, you can bake the buns right away or keep them in the fridge overnight and bake them off in the morning, but why wait?
Serve the buns as a brunch, as a snack or as a side dish… Just eat them!
These rolls are best eaten warm, when they’re soft, with melty feta cheese and smelling beyond good. Any leftovers can be eaten cold of course… no need to waste them.
Everybody will looooooove these fun savoury buns. And they look so pretty, they just scream EAT ME!
You must try these buns, you really need a melty and cheesy, herby swirl bun in your life. And your mouth…
Think happy, be happy…
And bake swirl buns!
Pesto – Feta Swirl Buns
For the dough:
1 tsp sugar
1 tsp yeast
2 cups white bread flour
½ tsp baking soda
½ tsp salt
2 tbsp unsweetened non-diary yogurt (I used soy)
1 tbsp olive oil
For the alla Genovese:
¼ cup toasted pine nuts
1 clove garlic, chopped
2 packed cups basil leaves, roughly chopped
¼ cup+ olive oil
2 tsp lemon juice
2 tbsp nutritional yeast
Pepper & salt, to taste
~ 100 grams vegan feta, crumbled or finely chopped (I used store bought)
For the dough:
Dissolve 1 tsp sugar in the water, sprinkle the yeast on top and let the mixture sit for 10 minutes or until frothy.
Combine flour, baking soda and salt in a bowl.
Add the wet ingredients (sugar-yeast mixture, non-diary yogurt, olive oil) to the flour mixture, stir until combined.
Dust the work surface with flour and knead the dough for ten minutes, until it feels elastic. Add extra flour if needed.
Lightly grease a bowl with oil. Place the dough in the bowl and cover with a towel. Let the dough rise for one hour or until doubled in size.
For the alla Genovese:
Add the basil, nooch, pine nuts, garlic and lemon juice to a (mini) food processor. Pulse to combine, leaving some structure.
While the machine is running, stream in the olive oil. Scrape down the sides as needed. Add some more olive oil or water as needed, keep the pesto on the thicker side.
Season with salt and pepper to taste.
For the pesto feta swirl buns:
Lightly grease a square tin (22 cm) with oil, line the bottom with parchment paper.
Dust the work surface with flour. Knock back the dough and quickly knead through.
Roll out the dough into a 40-30 cm rectangle. Spread with a layer of pesto and sprinkle with the vegan feta, leaving an edge of 1 cm. Carefully roll up the dough and cut into 9 equal sections.
Place the rolls in the prepared baking dish, leaving some space in between. Cover with a towel and let the buns rise for another half hour.
Preheat the oven to 180° Celsius. Bake the buns for 20-25 minutes or until golden. Remove from the oven and drizzle with some extra-virgin olive oil.
Best served warm. Enjoy!
Add some chopped sundried tomatoes or kalamata olives along with the feta.
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