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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
Cook Time 24 minutes
Rising and resting 1 hour 55 minutes
Total Time 2 hours 37 minutes
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.