Directions
- 1Cook 1 1/2 TBS all-purpose flour, 2 1/2 TBS milk, and 2 1/2 TBS water on medium heat for about 2 to 3 minutes until thick.
- 2Set the cooked paste aside to cool until it is warm, not hot.
- 3Combine 3 1/2 cups all-purpose flour, the cooled paste, 1 1/2 TBS milk powder, 1 tsp salt, 1/4 cup sugar, 1 1/2 tsp instant yeast, 1 egg, and 3 TBS melted and cooled butter.
- 4Warm 1 cup of milk in the microwave for about a minute to ensure it's warm but not hot.
- 5Add the warm milk to the other ingredients.
- 6Mix all ingredients together on a stand mixer on speed number two for 10 minutes.
- 7Lightly oil a larger bowl (or the same bowl if making a single batch).
- 8Remove the dough from the mixing bowl.
- 9If there is flour stuck to the bottom, knead the dough on a lightly floured counter for about a minute to incorporate all the flour.
- 10Place the dough back into the lightly oiled bowl.
- 11Cover the bowl with a damp towel and let the dough rise in a warm area (like a proof box) for about an hour and a half, until it has doubled in size.
- 12Lightly flour your countertop.
- 13Remove the dough from the bowl and divide it into two even halves (if making a double batch).
- 14Place one half of the dough back into the bowl and cover with a damp towel.
- 15Stretch and lightly flour the other half of the dough, then roll it into a rectangle.
- 16Spread pizza sauce or marinara sauce over the dough, leaving a small gap on one edge.
- 17Add mozzarella cheese and pepperoni slices, or any desired toppings, and more cheese on top.
- 18Roll the dough up from one side to the other, lifting it slightly as you go to keep ingredients inside.
- 19Pinch the bottom seam of the rolled dough shut.
- 20Chop off the ends of the roll.
- 21Use a bench scraper to mark off nine roughly even sections.
- 22Place the rolls in a 9 by 13 inch glass pan lined with parchment paper, ensuring there are gaps between them.
- 23Cover the pan with a damp towel and let the rolls rise in a warm area for about 30 to 45 minutes until they are puffy and large.
- 24Drizzle a little heavy cream on each roll.
- 25Top with more cheese, garlic powder, and parsley (or Italian seasoning, oregano, basil).
- 26Bake at 350 degrees Fahrenheit for about 25 to 30 minutes, until the internal temperature reaches 190 degrees Fahrenheit.
- 27Let the pizza rolls cool before serving.
- 28Store any leftovers in the refrigerator and reheat in the microwave or oven.
Ingredients
- 1.5 TBS all purpose flour
- 2.5 TBS milk
- 2.5 TBS water
- 3.5 cups all purpose flour
- 1 cup warm milk
- 1.5 tsp instant yeast
- 3 TBS melted and cooled butter
- 1 tsp salt
- 1 egg
- 1.5 TBS milk powder
- 0.25 cup sugar
- pizza sauce or marinara sauce
- mozzarella cheese
- pepperoni slices
- heavy cream
- garlic powder
- parsley
- Italian seasoning
- oregano
- basil
Equipment
stovelarger bowlmeasuring cupmicrowavestand mixerdamp towelproof box (optional)bench scraperrolling pin9x13 inch glass panparchment paper
Tips
- Ensure ingredients are warm, not hot, for yeast activation.
- Knead the dough on the counter for a minute if there's flour stuck at the bottom.
- Lightly oil the bowl even if there's residue left.
- Keep a gap without pizza sauce on the edge of the dough to help it stick when rolling.
- Lift the dough as you roll it to keep ingredients inside.
- Pinch the seam shut on the bottom of the rolled dough.
- Pouring heavy cream on each roll before baking helps steam the dough, keeping it soft and fluffy.
- Bake until the internal temperature reaches 190 degrees Fahrenheit.
- Let the pizza rolls cool before enjoying.
- Store leftovers in the refrigerator and reheat in the microwave or oven.
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