Creamy Pesto Spinach Buns

Thu Apr 03 2025
Creamy Pesto Spinach Buns

Make these Creamy Pesto Spinach Buns for a great “to-go” snack for all those upcoming summer adventures - you won’t regret it.

Tips:

Makes about 25 buns.

SERVINGS:

Ingredients

Dough
  • 25 g yeast
  • 1 cups water
  • 1 1/2 tbsp olive oil
  • 2 1/2 cups flour
  • 1 tsp salt
Filling
  • 1 1/2 cups plant based sour cream
  • 1/2 cups plant based pesto
  • 150 g spinach, roughly chopped
  • 200 g plant based mozzarella, shredded
Other
  • 1/2 cups plant based milk

Instructions

  • Prepare the filling by mixing all the plant pesto and plant sour cream in a small bowl. Set a side.
  • Make the dough, by crumbling the yeast in a kitchen assistant bowl and adding the water on top. Mix until the yeast is completely dissolved.
  • Add the flour, olive oil and salt in the following order (make sure never to pour the salt directly onto the yeast). Knead the dough (using a kitchen assistant) for 8 minutes.
  • Leave the dough to rest, covered, at room temperature for 10 minutes.
  • When the dough has rested. Roll out the dough into a large rectangle.
  • Spread the plant pesto sour cream evenly over the entire rectangle, before adding the spinach and shredded cheese evenly over the pesto before rolling it up from the long side. Cut the roll into pieces about 3 cm wide. Place the pieces with the cut surface facing up on a parchment-lined baking sheet.
  • Leave to rise for 45 minutes to a hour (depends on your room temperature). You know they are ready if the dough “bounces back”, if you were to gently press it with your finger. The rolls should also double in size.
  • Heat the oven to 225 degrees celsius.
  • When the dough has finished rising, lightly brush each bun with plant milk before baking the buns in the middle of the oven for about 15 minutes or until golden brown.