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.

In the same bowl, add the flour, salt, and vegan parmesan, and mix until uniform and a rough dough forms.

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.

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.

Meanwhile, add all the filling ingredients to a medium bowl and mix until well combined. Chill until ready to use.

Once the dough has doubled, transfer it to a clean work surface. Divide into 8 equal portions and shape each into a smooth ball.

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 the oven to 350ºF.

Use a glass or flat-bottomed measuring cup to press down the center of each dough ball, creating a well with a border about ½ 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.

Press 2-3 olives into the cream cheese center of each roll.

Mix together the non-dairy milk and olive oil in a small bowl, then brush onto the exposed dough of each roll.

Bake for 30-35 minutes, or until golden brown. Allow to cool for at least 15 minutes.

Top with additional fresh chives and black pepper, then enjoy.