Nourishing Recipe...

The nicest part of this pull-apart bread is watching the separate dough balls puff until their edges meet. Once they’re baked, you can lift a roll straight from the tree, and the vegan mozzarella tucked inside gives each piece its own cheesy center. This Vegan Pull Apart Christmas Tree makes a festive centerpiece, but it’s still made from straightforward yeast dough and a handful of familiar ingredients.

I give the dough time to rise twice: first as one batch, then again after the filled rolls are arranged on the pan. That second rise helps the tree come together as the rolls expand, while the garlic-herb vegan butter brushed over the hot bread adds a savory finish. Serve it warm, when the rolls pull apart easily and the centers are soft.

Why the Rolls Need to Touch for a Tree That Pulls Apart Cleanly

The tree shape isn’t just decoration. The rolls are arranged close enough to touch, so as they rise and bake they join into one pull-apart bread instead of a collection of separate buns. That connection is what lets you lift a piece from the edge while the rest of the tree stays together.

The layout also gives you a simple way to check the shape before it goes into the oven: the first five rows build the triangle, and two more rolls make the trunk. There are 17 pieces altogether. Keeping the portions similar helps the tree look balanced and means one roll isn’t dramatically larger than the others. Don’t worry about making every edge perfectly straight; a little variation in the outline looks natural once the dough puffs.

Leave the filled rolls seam-side down as you arrange them. The seam is the closure around the vegan mozzarella, while the rounded top stays smooth and browns. If the tree has small spaces before the second rise, that’s fine; the rolls should be puffy and touching by the time they’re ready to bake.

What the Yeast, Flour, and Vegan Cheese Do in These Rolls

• Active dry yeast — The warm water and sugar give the yeast a chance to activate before the flour goes in. Use water in the stated 105°F to 110°F range; water that’s too hot can keep the yeast from foaming properly. The foam is a useful sign that it’s ready to work.
• All-purpose flour — Spoon it into the measuring cup and level the top rather than scooping straight from the bag, which can pack in extra flour and leave the dough stiff. All-purpose flour gives these rolls a tender, familiar bread texture; the spoon-and-level detail matters more here than choosing a premium brand.
• Olive oil — Oil goes into the dough and also lightly coats the bowl during the first rise, helping keep the dough from sticking as it expands. A standard olive oil is fine; a strongly flavored one will be more noticeable in the finished bread.
• Vegan mozzarella-style shreds — Shreds are easy to portion into the dough and make a soft center in each roll. Brands vary in how readily they melt, so choose a mozzarella-style shred you already like. Another brand in the same style is the most straightforward swap; large pieces or slices are harder to distribute evenly.
• Vegan butter and dried seasonings — Melted vegan butter carries the garlic powder and Italian seasoning across the tops of the hot rolls. Dried Italian seasoning is convenient here because its herbs stay distributed in the brush-on finish; use the listed amounts for a balanced coating.

From Foamy Yeast to Golden, Herb-Brushed Rolls

Wait for the Yeast to Foam

Stir the warm water, granulated sugar, and active dry yeast together in a large bowl. Let the mixture stand for 5 to 10 minutes, until a layer of foam forms on top. If it still looks flat, give it the full standing time before moving on. That foamy surface is the cue to continue.

Knead the Dough Until It Feels Elastic

Add the flour, fine salt, and 1 tablespoon plus 2 teaspoons of the olive oil, then stir until a shaggy dough forms. Knead on a clean surface for 8 to 10 minutes, working until the dough feels smooth and elastic rather than rough and crumbly. Use the remaining 1 teaspoon olive oil to lightly grease the bowl, return the dough to it, and cover it. Let it rise in a warm place for 60 to 90 minutes, until doubled in size.

Fill the Rolls and Build the Tree

Line an 18×13-inch rimmed baking sheet with parchment paper, then divide the dough into 17 equal pieces. Flatten each piece, add about 1 tablespoon of vegan mozzarella to the center, and pinch the dough closed around it. Set each ball seam-side down, arranging rows of 1, 2, 3, 4, and 5 balls, then place 2 balls side by side below them for the trunk. Let the balls touch as you shape the tree.

Let the Shaped Rolls Puff Before Baking

Cover the arranged rolls loosely and let them rise for 25 to 35 minutes, until puffy. Start heating the oven to 375°F during the final 15 minutes of this rise, so it’s ready when the dough is. The rolls should look fuller than when you first set them on the pan. Keep the cover loose so it doesn’t press down on the dough.

Brush the Hot Bread and Let It Rest

Bake for 22 to 26 minutes, until the rolls are golden brown and the dough is cooked through. While they bake, melt the vegan butter and stir in the garlic powder and dried Italian seasoning. Brush that mixture over the rolls as soon as they come out of the oven, then rest the tree for 10 minutes before serving. The warm topping settles into the crust as the rolls cool slightly.

Two Ways to Change the Shape Without Changing the Dough

Answers to the Dough and Filling Questions That Come Up

Vegan Pull Apart Christmas Tree

Vegan pull apart Christmas tree rolls are filled with vegan mozzarella and baked until golden brown. A brush of garlic-herb vegan butter finishes this soft, shareable holiday bread.

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Prep Time 18 minutes mins

Cook Time 24 minutes mins

Rising and resting 1 hour hr 55 minutes mins

Total Time 2 hours hrs 37 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 1.25 cup water warm (105°F to 110°F)
• 1 tbsp granulated sugar
• 1 packet (1/4 oz) active dry yeast 2 1/4 teaspoons
• 4 cup all-purpose flour spooned and leveled
• 1.5 tsp fine salt
• 2 tbsp olive oil divided

For the filling

• 8 oz vegan mozzarella-style shreds

For the topping

• 2 tbsp vegan butter
• 0.5 tsp garlic powder
• 1 tsp dried Italian seasoning

Equipment

• 1 18x13-inch rimmed baking sheet

Method

 

Make the dough

1. Stir the warm water, sugar, and yeast together in a large bowl.
2. Let stand for 5 to 10 minutes, until foamy.
3. Add the flour, salt, and 1 tablespoon plus 2 teaspoons of the olive oil; stir until a shaggy dough forms.
4. Knead on a clean surface for 8 to 10 minutes, until smooth and elastic.
5. Use the remaining 1 teaspoon olive oil to lightly grease the bowl.
6. Return the dough to the bowl and cover.
7. Let rise in a warm place for 60 to 90 minutes, until doubled in size.

Shape and fill

1. Line an 18x13-inch rimmed baking sheet with parchment paper.
2. Divide the dough into 17 equal pieces.
3. Flatten each piece.
4. Place about 1 tablespoon vegan mozzarella in the center of each piece and pinch the dough closed around the filling.
5. Arrange the balls seam-side down on the baking sheet in a tree shape: rows of 1, 2, 3, 4, and 5 balls, centered one below the other, then 2 balls side by side for the trunk; let the balls touch.
6. Cover loosely and let rise for 25 to 35 minutes, until puffy.
7. Heat the oven to 375°F during the final 15 minutes of the rise.

Bake and finish

1. Bake for 22 to 26 minutes, until the rolls are golden brown and the dough is cooked through.
2. Melt the vegan butter.
3. Stir in the garlic powder and Italian seasoning.
4. Brush the mixture over the hot rolls.
5. Rest for 10 minutes before serving.

Notes

For the best shape, pinch each dough ball closed securely around the vegan mozzarella. Store covered in the refrigerator for up to 3 days; freezer-friendly. Use regular mozzarella in place of the vegan shreds if a non-vegan version is suitable.