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.
2Cook 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.
3Cook 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.
4Set the cooked paste aside to cool until it is warm, not hot.
5Set the cooked paste aside to cool until it is warm, not hot.
6Set the cooked paste aside to cool until it is warm, not hot.
7Combine 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.
8Combine 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.
9Combine 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.
10Warm 1 cup of milk in the microwave for about a minute to ensure it's warm but not hot.
11Warm 1 cup of milk in the microwave for about a minute to ensure it's warm but not hot.
12Warm 1 cup of milk in the microwave for about a minute to ensure it's warm but not hot.
13Add the warm milk to the other ingredients.
14Add the warm milk to the other ingredients.
15Add the warm milk to the other ingredients.
16Mix all ingredients together on a stand mixer on speed number two for 10 minutes.
17Mix all ingredients together on a stand mixer on speed number two for 10 minutes.
18Mix all ingredients together on a stand mixer on speed number two for 10 minutes.
19Lightly oil a larger bowl (or the same bowl if making a single batch).
20Lightly oil a larger bowl (or the same bowl if making a single batch).
21Lightly oil a larger bowl (or the same bowl if making a single batch).
22Remove the dough from the mixing bowl.
23Remove the dough from the mixing bowl.
24Remove the dough from the mixing bowl.
25If there is flour stuck to the bottom, knead the dough on a lightly floured counter for about a minute to incorporate all the flour.
26If there is flour stuck to the bottom, knead the dough on a lightly floured counter for about a minute to incorporate all the flour.
27If there is flour stuck to the bottom, knead the dough on a lightly floured counter for about a minute to incorporate all the flour.
28Place the dough back into the lightly oiled bowl.
29Place the dough back into the lightly oiled bowl.
30Place the dough back into the lightly oiled bowl.
31Cover 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.
32Cover 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.
33Cover 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.
34Lightly flour your countertop.
35Lightly flour your countertop.
36Lightly flour your countertop.
37Remove the dough from the bowl and divide it into two even halves (if making a double batch).
38Remove the dough from the bowl and divide it into two even halves (if making a double batch).
39Remove the dough from the bowl and divide it into two even halves (if making a double batch).
40Place one half of the dough back into the bowl and cover with a damp towel.
41Place one half of the dough back into the bowl and cover with a damp towel.
42Place one half of the dough back into the bowl and cover with a damp towel.
43Stretch and lightly flour the other half of the dough, then roll it into a rectangle.
44Stretch and lightly flour the other half of the dough, then roll it into a rectangle.
45Stretch and lightly flour the other half of the dough, then roll it into a rectangle.
46Spread pizza sauce or marinara sauce over the dough, leaving a small gap on one edge.
47Spread pizza sauce or marinara sauce over the dough, leaving a small gap on one edge.
48Spread pizza sauce or marinara sauce over the dough, leaving a small gap on one edge.
49Add mozzarella cheese and pepperoni slices, or any desired toppings, and more cheese on top.
50Add mozzarella cheese and pepperoni slices, or any desired toppings, and more cheese on top.
51Add mozzarella cheese and pepperoni slices, or any desired toppings, and more cheese on top.
52Roll the dough up from one side to the other, lifting it slightly as you go to keep ingredients inside.
53Roll the dough up from one side to the other, lifting it slightly as you go to keep ingredients inside.
54Roll the dough up from one side to the other, lifting it slightly as you go to keep ingredients inside.
55Pinch the bottom seam of the rolled dough shut.
56Pinch the bottom seam of the rolled dough shut.
57Pinch the bottom seam of the rolled dough shut.
58Chop off the ends of the roll.
59Chop off the ends of the roll.
60Chop off the ends of the roll.
61Use a bench scraper to mark off nine roughly even sections.
62Use a bench scraper to mark off nine roughly even sections.
63Use a bench scraper to mark off nine roughly even sections.
64Place the rolls in a 9 by 13 inch glass pan lined with parchment paper, ensuring there are gaps between them.
65Place the rolls in a 9 by 13 inch glass pan lined with parchment paper, ensuring there are gaps between them.
66Place the rolls in a 9 by 13 inch glass pan lined with parchment paper, ensuring there are gaps between them.
67Cover 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.
68Cover 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.
69Cover 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.
70Drizzle a little heavy cream on each roll.
71Drizzle a little heavy cream on each roll.
72Drizzle a little heavy cream on each roll.
73Top with more cheese, garlic powder, and parsley (or Italian seasoning, oregano, basil).
74Top with more cheese, garlic powder, and parsley (or Italian seasoning, oregano, basil).
75Top with more cheese, garlic powder, and parsley (or Italian seasoning, oregano, basil).
76Bake at 350 degrees Fahrenheit for about 25 to 30 minutes, until the internal temperature reaches 190 degrees Fahrenheit.
77Bake at 350 degrees Fahrenheit for about 25 to 30 minutes, until the internal temperature reaches 190 degrees Fahrenheit.
78Bake at 350 degrees Fahrenheit for about 25 to 30 minutes, until the internal temperature reaches 190 degrees Fahrenheit.
79Let the pizza rolls cool before serving.
80Let the pizza rolls cool before serving.
81Let the pizza rolls cool before serving.
82Store any leftovers in the refrigerator and reheat in the microwave or oven.
83Store any leftovers in the refrigerator and reheat in the microwave or oven.
84Store any leftovers in the refrigerator and reheat in the microwave or oven.
Ingredients
1.5 TBS all purpose flour
1.5 TBS all purpose flour
1.5 TBS all purpose flour
2.5 TBS milk
2.5 TBS milk
2.5 TBS milk
2.5 TBS water
2.5 TBS water
2.5 TBS water
3.5 cups all purpose flour
3.5 cups all purpose flour
3.5 cups all purpose flour
1 cup warm milk
1 cup warm milk
1 cup warm milk
1.5 tsp instant yeast
1.5 tsp instant yeast
1.5 tsp instant yeast
3 TBS melted and cooled butter
3 TBS melted and cooled butter
3 TBS melted and cooled butter
1 tsp salt
1 tsp salt
1 tsp salt
1 egg
1 egg
1 egg
1.5 TBS milk powder
1.5 TBS milk powder
1.5 TBS milk powder
0.25 cup sugar
0.25 cup sugar
0.25 cup sugar
pizza sauce or marinara sauce
pizza sauce or marinara sauce
pizza sauce or marinara sauce
mozzarella cheese
mozzarella cheese
mozzarella cheese
pepperoni slices
pepperoni slices
pepperoni slices
heavy cream
heavy cream
heavy cream
garlic powder
garlic powder
garlic powder
parsley
parsley
parsley
Italian seasoning
Italian seasoning
Italian seasoning
oregano
oregano
oregano
basil
basil
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.