Pepperoni Pizza Rolls
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Herb Yeast Dough
- 3 2/3 cups bread flour *See notes below for measuring*
- 3 tablespoons granulated sugar
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from above
- 6 tablespoons unsalted butter room temperature
For the Pizza Filling
- 1 cup pizza sauce
- 3 cups freshly shredded low-moisture mozzarella cheese
- 1 cup quartered pepperoni slices
For the Pizza Topping
- 3/4 cup pizza sauce
- 2 cups shredded low-moisture mozzarella cheese
- Mini cup pepperoni slices for topping
- Fresh basil for garnish, optional
- Hot honey for drizzling, optional
Instructions
Make the Dough
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until warm, not hot.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, oregano, onion powder, thyme, yeast, and salt.
- Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough forms.
- With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth and elastic.
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
Assemble the Rolls
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 21×15-inch rectangle.
- Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border along the top edge. Sprinkle the mozzarella evenly over the sauce.
- Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Arrange the quartered pepperoni over the cheese. Cutting the strips before adding the pepperoni makes them easier to cut cleanly.
- Roll each strip away from you into a spiral. Gently stretch the bare end of the dough, wrap it around the outside of the roll, and pinch to seal. This helps prevent the rolls from unraveling as they bake. Arrange them about 1/2 inch apart on the prepared baking sheet.
- Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size. The rolls should look noticeably puffy, with the sides just touching. When gently pressed, the dough should feel light and airy, with tiny bubbles beneath the surface.
Bake the Rolls
- Near the end of the rise, preheat the oven to 350°F (180°C).
- Bake for 15-18 minutes, then remove the pan from the oven. Spoon about 1 tablespoon of pizza sauce over each roll, then evenly distribute the mozzarella and mini pepperoni over the tops.
- Return the pan to the oven and bake for another 15–18 minutes, or until the cheese is melted and bubbly and the center roll reaches 185°F (85°C) on an instant-read thermometer. For more golden-brown tops, broil on high for 2–3 minutes, watching closely to prevent burning.
- Transfer the baking sheet to a wire rack and let the rolls cool slightly. Garnish with fresh basil and a drizzle of hot honey, if desired. Serve warm.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop flour into your measuring cup, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To keep them from drying out, I like to tuck a slightly damp paper towel inside the container, making sure it doesn't touch the rolls. This helps maintain moisture and keeps the bread soft.
Pizza sauce: I tested these rolls with different pizza sauce brands and found that thicker, less watery sauces work best. If your sauce is on the thinner side, simmer it on the stovetop until thickened, then let it cool completely before using.
