Make Dough

1. In the bowl of a stand mixer, whisk together 1 cup warm non-dairy milk, ¼ cup sugar, and 2½ teaspoons active dry yeast. Let sit 5-10 minutes to allow the yeast to activate.
2. Add 2 eggs, ¼ cup melted plant-based butter, 1 teaspoon salt, and 4 cups of flour to the bowl. Mix until combined, then mix for an additional minute.
3. Add remaining 1/2 cup of flour, 1/4 cup at a time, and mix with the dough hook. Knead for 5 minutes.
4. Place the dough in a large greased bowl and cover with a clean kitchen towel. Allow to rise in a warm space until doubled in size, about 30 minutes.

Make Spinach Pesto

1. In a blender or food processor blend together 2 cups spinach, ¾ cup basil, ¼ cup olive oil, 2 cloves garlic, and ⅛ teaspoon salt until smooth and creamy.

Fill the Pesto Rolls

1. Roll the dough out into a large rectangle roughly 24×15-inches.
2. Spread the spinach pesto to cover the rectangle and roll up along the short edge of the dough. (If using store-bought pesto, use about ½ cup).
3. Cut into 12 pieces (about 1-1 1/2-inches thick) and place in a greased 9×13-inch baking dish.
4. Cover with a clean kitchen towel and allow to rise 30 minutes.

Bake Pesto Rolls

1. Preheat the oven to 350°F and brush the tops with garlic butter just before adding to the oven.
2. Bake 40 minutes, rotating halfway if your oven heats a little too much in one area like mine…
3. Remove from oven and allow to cool 10 minutes before diving in!