Can I make the dough ahead of time?

Yes, you can! Once the dough rises the first time, cover it tightly and refrigerate overnight. Allow it to come back to room temperature for about an hour before dividing and shaping into balls.

Why didn’t my dough rise?

More often than not, the problem is expired yeast or milk that was too hot. After 10 minutes of activating, your yeast should look foamy. If it doesn’t, repeat the process instead of continuing with the recipe.

Can I use a stand mixer instead of kneading by hand?

You can! Use the dough hook on medium-low for about 6 to 8 minutes, until the dough is smooth and pulls away from the sides of the bowl.

What if I do not like olives?

Swap them for halved cherry tomatoes, sun-dried tomatoes, roasted red pepper strips, or caramelized onions. The cream cheese base works with all of them.

Can I make these gluten-free?

We have not tested a gluten-free version, and enriched yeast doughs are tricky to convert. If you experiment with a one-to-one gluten-free bread flour blend, let us know how it goes.

Olive Chive Cream Cheese Rolls

Description

These Olive Chive Cream Cheese Rolls deserve a spot at the top of your baking list. Perfectly soft with an herbaceous cream cheese center and topped with green olives, these rolls are basically a mix between a dinner roll and a savory danish. They come together simply and even an entry-level baker can whip up a batch effortlessly. We hope you love them as much as we do!

Ingredients

For the dough

6 tablespoons melted vegan butter
1 cup non-dairy milk, lukewarm
3 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast (1 standard packet)
3 1/2 cups (420g) all-purpose flour
1/2 teaspoon salt
1/2 cup vegan parmesan

For the cream cheese filling

8 ounces vegan cream cheese, softened
1 tablespoon cornstarch
1/4 cup vegan parmesan
3 tablespoons chopped chives
Black pepper, to taste

For assembly

2 tablespoons non-dairy milk
1 tablespoon olive oil
1 (10-ounce) jar olives of choice, pitted
Chopped chives, for topping

Instructions

Activate the yeast. In a large bowl, add the melted vegan butter, lukewarm non-dairy milk, and sugar. Stir until dissolved, then add the yeast. Set aside for 8-10 minutes to allow the yeast to activate. It will appear foamy when it’s ready.
Form the dough. In the same bowl, add the flour, salt, and vegan parmesan, and mix until uniform and a rough dough forms.
Knead. Transfer the dough to a floured work surface. Knead for 10 minutes, adding more flour as necessary. The dough should be smooth and bounce back slightly when you poke it.
First rise. Place the dough in an oiled bowl, toss to coat, and cover with a damp towel or plastic wrap. Set aside in a warm place to rise for about 1 hour, or until doubled.
Make the filling. Meanwhile, add all the filling ingredients to a medium bowl and mix until well combined. Chill until ready to use.
Divide and shape. Once the dough has doubled, transfer it to a clean work surface. Divide into 8 equal portions and shape each into a smooth ball.
Second rise. Place the dough balls onto a parchment-lined baking sheet, spread evenly apart. Cover with a damp towel or plastic wrap and prove for 45 minutes.
Preheat. Preheat the oven to 350ºF.
Fill the rolls. Use a glass or flat-bottomed measuring cup to press down the center of each dough ball, creating a well with a border about 1/2 inch wide. Use a spoon or piping bag to add about 2 tablespoons of the cream cheese mixture to each roll. Be careful not to overfill, or the cream cheese will overflow.
Add the olives. Press 2-3 olives into the cream cheese center of each roll.
Brush with the wash. Mix together the non-dairy milk and olive oil in a small bowl, then brush onto the exposed dough of each roll.
Bake. Bake for 30-35 minutes, or until golden brown. Allow to cool for at least 15 minutes.
Finish and serve. Top with additional fresh chives and black pepper, then enjoy.

Notes

Milk temperature: Lukewarm means about 105 to 110ºF. If it feels hot to the touch, let it cool before adding the yeast.
Olive prep: Pat olives dry before pressing them in. Excess brine will loosen the filling.
Make ahead: After the first rise, refrigerate the dough overnight. Bring to room temperature for about an hour before shaping.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat at 325ºF for 8 to 10 minutes.

Prep Time: 2 hours 15 minutes
Cook Time: 35 minutes
Category: Appetizer, Baked Goods
Method: Oven
Cuisine: American