Pull Apart Bread Rolls With Pizza Flavour
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Baking breads at home provides utmost satisfaction. I guarantee this would be your feeling once you attempt at baking breads at home and make yeast your best friend.
Bread baking requires patience and most important, love. Once the finished product is fresh out of the oven, all the hours slogged in the kitchen are forgotten and once you bite into the warm bread rolls, you are mesmerized by your very own creation.
I have completely stopped buying breads from shops as they are completely unhealthy, loaded with harmful chemicals and preservatives that quicken the proofing process. As I mentioned earlier, breads require patience, the transformation from a small batch of dough to the final product does take time, but yes, they are completely safe to consume for your entire family.
When you think of a party or a brunch idea, we end up either ordering a pizza etc. How about baking your bread that has a pizza stuffing and sauce? Sounds delicious? These pull apart rolls are super soft and tasty to consume, fuss free and not loaded with cheese too but will surely tick all the right spots of a perfectly baked home made pizza.
I made these along with my niece and boy, we had a fun time baking.
This Recipe inspired from Martha Stewart’s “Yeast Pull Apart Rolls†has been suitably modified in my eggless version.
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Ingredients
- All Purpose Flour or Maida – 3 cups
- 1 ½ tsps instant dry yeast
- 1 teaspoon Sugar
- 1 & ½ tsp salt
- Butter – 3 tblsp & 1 tsp for greasing the baking tin & ½ tsp for brushing post baking
- Lukewarm water – ½ cup
- Lukewarm milk- ½ cup
- Ripe Red Tomatoes – 4 nos. medium size (TO MAKE THE PIZZA SAUCE)
- Onions – 1 large finely chopped
- Garlic – 2 big cloves chopped or paste
- Olive oil – 3 tblsp
- Mixed Herbs – ½ tsp each Oregano, Rosemary, Basil
- Mixed bell peppers – ½ cup finely chopped
- Chilly flakes – 1 tsp
- Red Chilly powder – 1 tsp for colour optional
- Salt
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Instructions
- Method for making the chunky pizza sauce Chop the tomatoes roughly and puree them in a blender or mixer grinder and keep aside.
- Now finely chop the onions and the bell peppers and keep aside.
- Heat a kadhai or a heavy bottom pan and add olive oil. Once it heats, add finely chopped garlic, slightly roast them until brown and then add the onions, mixed peppers and cook them.
- Once the mixture has cooked well, add the tomato puree and stir well.
- Add the mixed herbs, salt, chilly flakes & chilly powder.
- The mixture will slightly thicken and oil will appear on the edges once the moisture has evaporated.
- Switch off the flame and let the sauce cool completely before transferring to a jar. Stays good in a refrigerator for 15 days.
- METHOD TO BAKE BREAD
- Step 1 In case you don¢â‚¬â„¢t have instant yeast, take active dry yeast of the same qty & proof it. Once yeast blooms, add the mixture to the flour. PS I prefer using instant yeast in all my bakes.
- Step 2 Grease a big bowl enough to hold a risen dough with few drops of oil.
- In a separate bowl, add the flour, add salt, yeast (incase instant yeast), sugar & knead the dough using lukewarm water & milk. Always add the water and milk slowly and ensure the dough doesn¢â‚¬â„¢t get too sticky. Do not add the entire quantity of water
- Now place the dough on the kitchen platform or a board. Put 1 tblsp of melted butter & knead the dough for roughly 7-10 mins.
- During the 10 mins of kneading, keep incorporating the butter slowly. The dough should be very soft to touch after kneading.
- Now carefully place the kneaded dough in a greased bowl / container for proofing (Step 2) in a warm place (NOT in a warm oven) Ensure you cover the dough either with a damp cloth (not wet) or keep the dough in a container with lid.
- The proofing takes about 1 hour depending on weather conditions. The dough should be double in size.
- Once the dough is proved, knock off the air by punching the dough few times. Now sprinkle / dust some flour on the board / platform and knead the dough lightly for 5 mins.
- Dust some more flour on the surface of kitchen platform and with the help of a rolling pin, roll the dough into a rectangle or square. The rolled out dough should be thick enough to hold the sauce.
- Now, spread the chunky pizza sauce on the rolled out dough. Avoid spreading the sauce atleast an inch from the edges.
- Now roll the dough like a thick log and then with the help of a pizza cutter or a sharp knife (not bread knife), cut the log of dough in to equal pieces. Now place the rolls on a greased tin or tray for further proofing in a warm place preferably for
- Preheat the oven before baking for atleast 10 15 mins (hot oven) at 200 degrees.
- After the 2nd proofing, place the baking tin or tray in the hot oven for baking at 200 degrees for 20 to 30 mins.
- Once the pizza rolls are out of the oven, immediately brush butter on the top for the lovely glaze and taste. Serve warm or cool.
- You can grate some cheese (mozzarella or parmesan) for serving them to kids.
Notes
Notes –
- Water used for proofing and kneading the dough should be lukewarm and not hot. Hot water kills the yeast.
- Kneading makes the dough soft and ensures proper mixing of all ingredients in turn leading to softer bread. So ensure you knead the dough for a good 7-10 mins.
- Point No. 7 (refer to bread making method) – During summers, the dough rises fast as compared to winters / monsoon so your dough might take 35-40 mins. The dough should be double in size. That’s the only indication.
- Point No. 10 (refer to bread making method) – At the stage of rolling and spreading of pizza sauce, you can also add some grated cheese. However, avoid adding uncooked vegetables as it leads to tearing of the bread while the dough rises for 2nd Vegetables, if any needs to be finely chopped and cooked a bit so I suggest you add the same while making the pizza sauce. Finely chopped boiled corn kernals, olives or jalapenos can all be added into the pizza sauce. Just ensure they get cooked so that they don’t leave out much of the moisture on the bread afer its rolled and cut.
- If you want the bread to be more flavourful, add 2 tsps of garlic paste (fine paste) after the first proofing has taken place. Add the garlic paste into the proofed dough, knead the same lightly and then carry the other steps. You can add dry herbs also along with the garlic paste. Since I was making the same for my niece who doesn’t enjoy too much herbs or spice, I have avoided the same.
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