Vegan Pesto Swirl Buns
Crispy swirled rolls with fresh herb pesto or aromatic dried tomato pesto - a vegan appetizer or the perfect party food for every occasion!
Servings: 20 small rolls
Ingredients
Dough
- 400 g flour
- 200 ml water lukewarm
- 2 tbsp olive oil
- ½ tbsp salt
- 7 g dried yeast
Herb pesto
- 10 g herbs I used parsley and basil
- 4 tbsp olive oil
- 1 garlic clove
- 2 tbsp nutritional yeast
- juice of ½ lemon
- salt and pepper to taste
- 25 g almonds or other nuts
Dried tomato pesto
- 50 g dried tomatoes from the glass
- 4 tbsp of the oil, where the tomatoes were preserved or olive oil
- 1 garlic clove
- 2 tbsp nutritional yeast
- juice of ½ lemon
- salt and pepper to taste
- 25 g almonds or other nuts
Instructions
- Mix all the ingredients for the dough and knead it thoroughly for about 10 minutes. Form a ball out of the dough, cover it with a cloth and let it rise at a warm place for 2-3 hours.
- Place all the ingredients for the herb pesto in a blender and blend thoroughly. Stop the blender at least twice and push the leftovers on the side of the blender down to mix everything well. Place the pesto in a bowl and repeat the process with the dried tomato pesto. If you only want to make one of the two pestos, just double the amount.
- Knead the dough only briefly after the resting period and cut it in two parts. Roll one half into a 40 x 30cm rectangle and spread a pesto over the dough. Fold one half of the rectangle onto the other, so that the shorter sides are on top of each other and a smaller rectangle is created.
- Preheat the oven to 200 degrees Celsius or 356 degrees Fahrenheit.
- Now cut down strips of 2cm thickness along the shorter side of the dough. Take a strip and twist it a few times, then you can roll it into a roll. Place the roll on a baking tray with baking paper and repeat the process with all the strips and then with the other half of the dough and the other pesto.
- Bake the pesto buns in the oven for about 17-20 minutes and serve while still warm.