pizza buns (aka the pizza night shortcut you didn't know you needed)
okay, so these are basically pizza in cinnamon roll form. soft, fluffy dough, a thick layer of cooked-down pizza sauce, a ridiculous amount of cheese, all rolled up and baked until golden. they're the kind of thing you set on the counter and watch disappear in about four minutes.
this makes about 16 buns, which sounds like a lot until you see how fast they go. (you can freeze extras. i'll get to that.)
why you'll love them
the dough is soft and a little sweet, which is the whole point
they're totally customizable: pepperoni, salami, ham, whatever you'd put on a pizza
they freeze really well, so future-you gets a snack
no soggy middles, because we cook the sauce down first (more on that below)
the secret: cook down your sauce
this is the one step i'd really not skip. straight-from-the-jar pizza sauce has too much moisture, and it'll make your buns soggy in the middle. so you simmer it in a pot over medium-low heat, stirring often, until it thickens to something closer to tomato paste.
then let it cool completely. warm sauce will melt your cheese and start warming up your dough while you're spreading, and nobody wants that. do this while the dough rises and the timing works out perfectly.
pizza buns
Makes: about 16 buns
Dough
1½ cups warm water
⅓ cup oil
⅓ cup sugar
2 eggs
2 tsp salt
4½ - 5 cups flour
1 Tbsp yeast, plus a pinch
Filling
1 jar pizza sauce
2 cups shredded mozzarella cheese
¼ - ½ cup grated parmesan cheese
Optional add-ins: pepperoni, salami, ham, or any other pizza toppings you love
Instructions
Make the dough. If you're using a bread machine, add the dough ingredients, run the dough cycle, and let it rise once in the machine.
No bread machine? Stir the yeast and a pinch of the sugar into the warm water and let it sit 5 - 10 minutes until foamy. Mix in the oil, remaining sugar, eggs, and salt, then add the flour 1 cup at a time until a soft dough forms. Knead 5 - 8 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
Cook the sauce. While the dough rises, cook the pizza sauce in a pot over medium-low heat, stirring often, until it thickens to a texture closer to tomato paste. Let it cool completely.
Roll it out. Punch down the risen dough and roll it into a rectangle about 24 x 15 inches.
Fill. Spread the cooled sauce evenly over the dough. Sprinkle with the mozzarella and parmesan, then add any other toppings.
Roll and cut. Starting from a long side, roll the dough up tightly into a log. Cut into pieces about 1½ inches thick.
Arrange. Place the rolls on a greased sheet pan, or a pan lined with parchment, leaving about ½ inch between each roll.
Second rise. Cover and let rise for 45 minutes - 1 hour, until puffy. Meanwhile, preheat the oven to 350°F.
Bake for 12 - 15 minutes, until the tops are starting to turn golden.
tips for the best buns
skip the watery toppings. pineapple and other wet toppings add too much moisture. save them for a different pizza.
use a serrated knife or unflavored dental floss to cut the log. both give you clean slices without squishing all that pretty spiral.
brush the hot buns with melted butter right out of the oven if you want an extra-soft, shiny finish.
go easy on the sauce temperature. cool sauce, always.
storing and freezing
these are best the day they're baked, but they keep. store them in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months. reheat until warm and the cheese is melty again, i find that they work great going into a lunch box frozen, by lunch time they are perfect.
the last word
if you make these, i'd love to see them. tag me @sleepingmakesmehungry and show me your spirals (even the wonky ones, especially the wonky ones). happy baking!
Pizza Buns
This is a favorite snack/lunch for my kids.
Ingredients
- F1½ cups warm water
- ⅓ cup oil
- ⅓ cup sugar
- 2 eggs
- 2 tsp salt
- 4½ - 5 cups flour
- 1 Tbsp yeast, plus a pinch
- 1 jar pizza sauce
- 2 cups shredded mozzarella cheese
- ¼ - ½ cup grated parmesan cheese
- Optional add-ins: other pizza toppings you love, like pepperoni, salami, or ham
Instructions
- Make the dough. If using a bread machine, add the dough ingredients, run the dough cycle, and let it rise once in the machine.
- If not using a bread machine, stir the yeast and a pinch of the sugar into the warm water and let it sit 5 - 10 minutes until foamy. Mix in the oil, remaining sugar, eggs, and salt, then add the flour 1 cup at a time until a soft dough forms. Knead 5 - 8 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
- While the dough rises, cook the pizza sauce in a pot over medium-low heat, stirring often, until it thickens to a texture closer to tomato paste. Let it cool completely.
- Punch down the risen dough and roll it out into a rectangle about 24 x 15 inches.
- Spread the cooled sauce evenly over the dough. Sprinkle with the mozzarella and parmesan, then add any other toppings.
- Starting from a long side, roll the dough up tightly into a log. Cut into pieces about 1½ inches thick.
- Place the rolls on a greased sheet pan, or a pan lined with parchment, leaving about ½ inch between each roll.
- Cover and let rise for 45 minutes - 1 hour, until puffy. Meanwhile, preheat the oven to 350°F.
- Bake for 12 - 15 minutes, until the tops are starting to turn golden.
Notes
- Makes about 16 buns.
- Cooking the sauce down keeps the buns from getting soggy. Let it cool fully so it doesn't melt the cheese or warm the dough as you spread it.
- Avoid pineapple and other watery toppings, which add too much moisture.
- A serrated knife or unflavored dental floss makes clean cuts without squishing the log.
- For an extra finish, brush the hot buns with melted butter right out of the oven.
- Best enjoyed the day they're baked.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.