Wednesday, 2 October 2019

Pizza Buns

I recently posted a photo of some pizza buns I made for my son who won't eat anything in his lunch except peanut butter and jelly sandwiches.  Lunch time isn't anything like it was when I was a kid, and now sending a PB&J sandwich is basically a declaration that I'm trying to personally harm and violate the rights of everyone in the classroom.  Ugh.  You can read between the lines and assume my opinion on this.  So... the search has been on to find allergy friendly lunch options...and it hasn't been easy.


I received so many comments, messages and texts asking me for the recipe for these that it was enough for me to actually come out of sharing hibernation.  I haven't posted a single recipe since December 2017.  Why?  Well, kids don't nap anymore.  Chores and commitments don't take care of themselves.  Extracurricular activities are sucking out my energy exponentially more and more as time goes by.  So yeah, even though I cook and bake all the time still, there just isn't time to prove it on the 'ol interweb.

So for those who requested this recipe....here you go:
Throw a recipe of dinner roll dough into your breadmaker.  Or stand mixer.  Or just use a bowl and old fashioned muscle to mix it.  Here's what I use:


1 and 2/3 cup warm water
2 tbsp stick margarine or butter
2 tbsp sugar
2 tsp salt
4 and 1/3 cups flour*
1 and 1/2 tsp yeast
*Substituting whole wheat flour also works well in this recipe.

Your favorite pizza toppings: I use pepperoni and ham, shredded mozza, and of course, pizza sauce

Set your bread maker to dough/pasta setting. Throw everything in the machine and hit go if this is your method. If you're using a mixer, melt the butter and stir into the water. Dissolve the yeast and sugar in the water for 5 minutes. Gently stir in the salt and flour, half a cup of the time, and then allow your dough hook to knead the dough until smooth and elastic (about 5 minutes). Cover and allow to rise for 1 hour.

Lightly grease 2 x 9 inch round pans and then line the bottom with parchment paper.

When dough has risen or dough setting is complete, divide into two equal halves. On a lightly floured surface or piece of parchment, roll each half into a 12 x 16 inch rectangle. Spread pizza sauce to within 1 inch of edge. Sprinkle with your desired amount of meat/cheese. Starting with the long end, roll up as best you can (this is tricky if you over-do it on the toppings! If it gets messy, that's ok....just try your best. Then cut each rolled dough log into 8 equal-ish rolls, about 2 inches wide. Gently arrange 8 rolls into each pan. Sprinkle lightly with a bit more cheese (if desired), lightly cover with a kitchen towel, and allow to rise for about 1/2 an hour. 


Bake in a preheated 350F oven for approximately 20 - 25 minutes. I like to bake mine with a cookie sheet under each pan because sometimes when I get a little bit crazy with the toppings I create a bit of a raging oven inferno if I forget this step. I don't recommend it.

Remove from pans and allow to cool slightly on wire racks.  Store in the fridge or freeze each individual bun to pop in their lunch when you need them.  They thaw by lunch and conveniently keep the rest of the food that your kid probably won't eat nice and cool!

Enjoy! See y'all in two more years when I post my next recipe!!!

No comments:

Post a comment